Authentic Vietnamese Pepper-Braised Anchovies Recipe

Pepper-braised anchovies are a simple yet enticing dish with the bold, spicy flavor of black pepper. Let’s explore this traditional recipe to treat your family!

How to Make Pepper-Braised Anchovies

Ingredients

To prepare pepper-braised anchovies for 4 servings, you’ll need:

• Fresh anchovies: 350 grams
• Ground black pepper: 2 teaspoons
• Shallots: 4 bulbs
• Fresh chili peppers: 2
• Annatto oil: 1 tablespoon
• Fish sauce: 2 tablespoons
• Sugar: 1 tablespoon
• Salt: a pinch
• MSG: 1/2 teaspoon

Steps

Preparing the Ingredients

Soak the anchovies in a light saltwater solution for about 10 minutes to remove the fishy smell. Rinse them thoroughly with water and let them drain.

Peel and wash the shallots. Remove the stems from the chili peppers and wash them. Pound the shallots and chili peppers together until smooth.

Preparing the Ingredients

Marinating the Fish

Place the anchovies in a large bowl, and add sugar, MSG, fish sauce, annatto oil, ground black pepper, and the pounded shallot-chili mixture. Mix well and marinate for 30 minutes to allow the flavors to penetrate the fish.

Marinating the Fish

Braising the Fish

Place the pan with the fish on the stove, turn the heat to high until it boils, then reduce to low heat. Continue braising for another 10 minutes until the sauce thickens. Adjust the seasoning to taste, then turn off the heat.

Tip: No need to add water while braising to keep the fish firm and prevent it from breaking apart.

Braising the fish on low heat ensures even flavor absorption

Final Product and Enjoyment

The finished pepper-braised anchovies boast an appealing color, firm texture, and are thoroughly infused with flavors. This dish pairs well with hot rice or plain porridge.

Finished Pepper-Braised Anchovies

With this simple recipe, you can now prepare authentic Vietnamese pepper-braised anchovies. Save this recipe and showcase your cooking skills for your family to enjoy!

Source: Recipe and images shared from Facebook: Duy Trang

Edited by Đoàn Nguyễn • Published on 06/17/2021