Ikan Bilis (Dried Anchovies)

Ikan bilis are tiny anchovies, salted and sun-dried until crisp, and they are one of the great savoury shortcuts of Indonesian and Malaysian cooking. Simmered in water they make a clear, deeply savoury stock; fried until golden they become the salty crunch scattered over nasi lemak, or get tossed through sambal with peanuts.

They are sold whole, or cleaned with the heads and guts removed. The cleaned ones are milder and less bitter and are the easier place to start. Fry them in a little oil over moderate heat until they stop sizzling, then drain on paper towel and they will stay crisp for days.

Ingredients

Just anchovies and salt. Quality shows in the fish themselves: look for small, pale, dry-to-the-touch anchovies rather than damp or yellowing ones, which have started to oxidise. Store them in an airtight container in a cool cupboard, or in the freezer in humid weather, since the oils in them can turn over time.

Nutritional Facts

Per 100 grams, dried anchovies provide around 300 calories, 9 grams of fat and close to 50 grams of protein. Eaten whole, bones and all, they are exceptionally high in calcium, and a good source of omega-3 fats, iron and vitamin B12. They are also very high in sodium, so taste before adding extra salt to any dish built on them.