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Ingredients
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Candied Anchovies
Sesame Rice Crackers
Herb Garnish
Method
Candied Anchovies
- 1
Prepare Anchovies
If using salt-packed anchovies, rinse quickly under cold water and pat dry. If oil-packed, drain and pat gently with paper towel. Trim any long tails and cut fillets in half crosswise so pieces are bite-size (about 3–4 cm).
- 2
Cook Sugar Syrup
In a nonstick skillet over medium heat, add the granulated sugar and 1 tablespoon neutral oil. Allow sugar to melt gently without burning, stirring or swirling the pan so it caramelizes evenly. When the sugar has melted into an amber syrup (2–3 minutes), lower heat to medium-low.
- 3
Candy the Anchovies
Add the anchovy pieces in a single layer to the syrup. Toss gently with a silicone spatula or wooden spoon to coat each piece. Add the honey and rice vinegar, and continue to stir for 1–2 minutes until the syrup thickens and glazes the anchovies. If syrup crystallizes or gets too thick, add the remaining 1 tablespoon neutral oil and a splash of water (1 tsp) and continue stirring. Finish by stirring in the toasted sesame oil and black pepper. Remove from heat and transfer the candied anchovies to a parchment-lined tray to cool and set for 10 minutes.
- 4
Break into Pieces
Once cool enough to handle (but still slightly warm), gently separate any stuck-together pieces so they are individual glossy bites. Set aside to cool completely while you prepare the crackers and herbs.
Sesame Rice Crackers
- 5
Toast Sesame Seeds
In a small dry skillet over medium heat, toast the white and black sesame seeds together for 1–2 minutes until fragrant and lightly golden, shaking the pan frequently to avoid burning. Remove from heat and cool.
- 6
Glaze Crackers
Place the rice crackers on a large tray or baking sheet. In a small bowl combine light soy sauce and honey; stir until honey dissolves. Brush or lightly drizzle the glaze over the crackers — use just enough to give a sheen and a touch of seasoning (you want crackers to remain crisp). Immediately sprinkle the toasted sesame seeds evenly over the glazed crackers so they stick. Allow crackers to sit for 5–10 minutes so glaze sets.
Assembly & Herb Garnish
- 7
- 8
Place a glazed sesame rice cracker on a serving platter. Top each cracker with one candied anchovy piece (or two small pieces for balance). Garnish with a few chopped cilantro leaves, a sprinkle of sliced chives, and a couple microgreens. Repeat until crackers are topped. Arrange extra candied anchovies on the side for guests who want more.
- 9
Serve at room temperature. Candied anchovies are best eaten within the same day so crackers stay crisp and the glaze remains glossy.