Plate of whole poached anchovies garnished with sliced chili and herbs

Delicious Asian-Style Whole Poached Anchovies

Name: Delicious Asian-Style Whole Poached Anchovies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 300 g Fresh whole anchovies (cleaned, head off, guts removed); 500 ml Water; 2 tbsp Light soy sauce; 1 tbsp Rice wine (or dry sherry); 5 g Sliced ginger; 1 piece Sliced green chili (optional, adjust to taste); to taste n/a Salt; to taste n/a Pepper; a small handful n/a Sliced spring onions or fresh coriander for garnish

Home Page / Poach Recipes / How to Poach Anchovies: A Step-by-Step Guide

easy

10 min

Nutritional value per serving

Calories150kcal

Carbs2gram

Fat5gram

Protein18gram

Ingredients

Quantity

Fresh whole anchovies (cleaned, head off, guts removed)300 g
Water500 ml
Light soy sauce2 tbsp
Rice wine (or dry sherry)1 tbsp
Sliced ginger5 g
Sliced green chili (optional, adjust to taste)1 piece
Saltto taste n/a
Pepperto taste n/a
Sliced spring onions or fresh coriander for garnisha small handful n/a

This recipe guides you through the process of poaching whole anchovies in a delicate, Asian-inspired broth. Poaching is a gentle cooking method that preserves the delicate texture and flavor of the anchovies, resulting in a tender, flavorful dish perfect as a snack, appetizer, or component in your meals. The cost for ingredients is approximately $8 USD / 7.2 EUR / 6.5 GBP / 640 INR, making it an affordable and simple choice. This dish contains about 150 kcal per serving and is suitable for pescatarian diets. The cooking process is easy to follow, making it perfect for cooks of all skill levels. Total cooking time is around 30 minutes, including preparation.

Preparation instructions

Prepare the poaching broth

1In a saucepan, combine water, light soy sauce, rice wine, sliced ginger, and sliced green chili. Heat the mixture over medium heat until it comes to a gentle simmer (not a boil), which should take about 5 minutes. This broth will infuse anchovies with subtle Asian flavors.

Add anchovies to simmering broth

2Carefully place the cleaned anchovies whole into the simmering broth. Ensure the anchovies are fully submerged. Maintain a gentle simmer (small bubbles) rather than boiling to keep fish texture tender. Poach for 8-10 minutes until anchovies are opaque and cooked through.

Check for doneness and food safety

3Anchovies are small, so they cook quickly. Ensure the flesh is opaque and flakes easily with a fork. For safety, fish should reach an internal temperature of 63°C (145°F). Use a food thermometer placed in the thickest part of the fish if possible.

Remove anchovies and serve

4Gently scoop the poached anchovies from the broth with a slotted spoon and place on a serving dish. Optionally garnish with sliced spring onions or fresh coriander. Serve warm or at room temperature.

Cooking Tips

1Use fresh, high-quality anchovies and keep them refrigerated until use to ensure freshness and safety.

2Avoid cross-contamination by using separate utensils and cutting boards for raw fish and other ingredients.

3If you cannot find rice wine, dry sherry or a mild white wine makes a good substitute.

4Poaching liquid can be saved and used as a base for sauces or soups for extra umami flavor.

Equipment

Medium saucepan
Slotted spoon
Food thermometer (optional, recommended for food safety)
Knife and cutting board
Measuring spoons and cups

Grocery Shopping List

[ ] Fresh whole anchovies (300g): around $5. Look for firm fish with shiny skin and no fishy smell.
[ ] Light soy sauce (250ml bottle): around $2. Choose low sodium if preferred.
[ ] Rice wine (or dry sherry) (375ml bottle): around $3. For cooking purposes, an affordable bottle suffices.
[ ] Fresh ginger (small piece): about $0.50. Select firm, smooth skin ginger.
[ ] Fresh green chili (1 piece): about $0.20. Pick fresh and firm peppers.
[ ] Fresh spring onions or fresh coriander (small bunch): about $1. Choose vibrant green bunches.
[ ] Salt and pepper: pantry staples.

Total approximate cost: $8.70

FAQ

Can I use frozen anchovies for this recipe?

Yes, you can use frozen anchovies, but make sure to thaw them completely in the refrigerator and pat them dry before poaching to avoid excess water diluting the broth.

How do I know when the anchovies are safely cooked?

Cooked anchovies will turn opaque and should easily flake with a fork. Ideally, check that internal temperature reaches 63°C (145°F) with a food thermometer to ensure food safety.