Fish Fry with Peanuts 丁香花生

Serves 4–6

Ingredients

80 g (3 oz) dried fish fry (4–6 cm length)

100 g (3.5 oz) cooked peanuts (with or without skins)

2 cups vegetable oil

2–3 large green or red chillies, sliced diagonally

3 cloves garlic, chopped roughly

3 stalks spring onions, chopped

1 tablespoon rice wine

Pinch pepper

Method

Heat oil in a saucepan to 120 degrees C. (248 F.) and deep fry fish for about 1 minute. Remove and drain.

Heat wok, add about 2 tablespoons of the oil. One by one add chilli peppers, spring onions, garlic, and rice wine, and stir-fry for 2 minutes.

Add fish and peanuts, stir fry for 4 or 5 minutes.

Notes: For a spicier version, add 1 teaspoon of chilli oil or chilli sauce. Some restaurants have a sweet version. Just add a teaspoon of sugar. In Taiwan fish fry are usually Silver-stripe round herring (Spratelloides gracilis).