Roasted Anchovies with Bean Sprout Medley

Instructions

1. 1

   Preheat your oven to 200°C (390°F). Pat the cleaned anchovies dry with paper towels to remove excess moisture, which helps them crisp up during roasting.

   Tip: Dry anchovies are essential for achieving a crispy exterior rather than a steamed texture.

2. 2

   Toss the anchovies with 1 tablespoon of olive oil, half the minced garlic, sea salt, and black pepper. Arrange them in a single layer on a lined baking sheet.

   Tip: Don't overcrowd the pan; use two baking sheets if needed for even cooking.

3. 3

   Roast the anchovies for 12-15 minutes until they're golden and crispy, shaking the pan halfway through cooking.

   Tip: They should be lightly browned and fragrant when ready.

4. 4

   While anchovies roast, blanch the mung bean sprouts in boiling salted water for 2 minutes, then drain and rinse with cold water. Keep the radish sprouts raw for added crunch.

   Tip: Blanching the mung sprouts removes any raw taste while preserving their texture.

5. 5

   In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, remaining minced garlic, lemon juice, and red chili flakes to create the dressing.

   Tip: Let the dressing sit for 2 minutes to allow flavors to meld.

6. 6

   Combine the blanched mung sprouts and raw radish sprouts in a large serving bowl. Pour the dressing over and toss gently to coat evenly.

   Tip: Toss just before serving to prevent the sprouts from becoming overly soft.

7. 7

   Arrange the roasted anchovies on top of the dressed bean sprouts and garnish with toasted sesame seeds.

   Tip: The warm anchovies will slightly warm the sprouts while maintaining their freshness.

8. 8

   Serve immediately while the anchovies are still warm and crispy, with extra lemon wedges on the side if desired.

   Tip: This dish is best enjoyed immediately after assembly for optimal texture contrast.