Kerabu Ikan Bilis is a Malaysian anchovy salad built around one cup of dried anchovies that get dry-fried until shatteringly crisp, then tossed with cucumber, red onion, chilies, and a lime-fish sauce dressing. It comes together in 30 minutes and delivers enough protein and crunch to work as a light meal on its own, not just a side dish. If youโve never cooked with dried anchovies before, this is a good place to start โ the technique is simple and the payoff is immediate.
Smart swaps
- Dried anchovies (ikan bilis): Look for these at any Asian grocery store, usually sold in small bags near the dried seafood. Smaller anchovies fry more evenly and get crispier than larger ones. In a pinch, canned anchovies drained and patted very dry will work, but they wonโt crisp the same way โ expect a chewier texture.
- Palm sugar: Brown sugar is a direct swap and works well. Coconut sugar is also fine.
- Fish sauce: If you need a lower-sodium option, use half the amount and taste before adding more. Thereโs no non-fish substitute that replicates the umami depth here without changing the character of the dish.
- Birdโs eye chilies: These are genuinely hot. Fresno or serrano chilies are milder alternatives that still give you some heat and fresh flavor.
The technique that matters
Dry-frying the anchovies โ no oil โ is what makes this salad work. A dry pan over medium heat lets the anchovies lose moisture slowly and crisp up without going greasy. Stir them constantly once they start to color; they go from golden to burnt quickly. Spread them on a plate to cool completely before adding them to the salad. Warm anchovies will steam the cucumber and onion and turn everything soft. Dress it at the table โ a pre-dressed salad goes limp fast, and the crunch of the anchovies is the whole point of the dish.
Mistakes to avoid
- Skipping the rinse on dried anchovies: Dried anchovies can carry excess salt and sometimes small bones or debris. A quick rinse and a thorough pat-dry before frying keeps the salt level manageable and the texture clean.
- Undissolved palm sugar in the dressing: Palm sugar is denser than granulated sugar and wonโt dissolve just from whisking. Grate or finely chop it first, or dissolve it in the lime juice with a brief 30-second warm in the microwave before adding the other dressing ingredients.
- Watery cucumber diluting the dressing: Julienned cucumber releases water quickly. If youโre not serving immediately, salt the cucumber lightly, let it sit for 10 minutes, then pat it dry before combining with the other ingredients.
- Overcrowding the pan when frying anchovies: A single layer is essential. If anchovies are piled on top of each other, they steam instead of crisp. Fry in two batches if your pan is small.
- Adding peanuts too early: Crushed roasted peanuts absorb moisture fast. Add them right before serving so they stay crunchy.
Malaysian Spicy Anchovy Salad
Equipment
- Frying pan
- Mixing bowls
- Knife
- Cutting board
Ingredients
Main Ingredients
- 1 cup dried anchovies Preferably small, cleaned and rinsed
- 1 cup cucumber Julienned or thinly sliced
- ยฝ cup red onions Finely sliced
- ยผ cup fresh cilantro leaves Roughly chopped
- ยผ cup Thai bird's eye chilies Finely chopped, adjust to spice preference
- 1 tablespoon roasted peanuts Crushed
Dressing
- 2 tablespoons lime juice Freshly squeezed
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar Or brown sugar
- 1 teaspoon sesame oil
Instructions
- Heat a frying pan over medium heat and dry-fry the dried anchovies, stirring occasionally, until crispy and golden brown, about 5โ7 minutes. Remove from heat and set aside to cool.
- In a small bowl, whisk together the lime juice, fish sauce, palm sugar, and sesame oil to create the dressing. Stir until the sugar is fully dissolved. Set aside.
- In a large mixing bowl, combine the sliced cucumber, red onions, cilantro, and chilies.
- Gently toss the crispy anchovies with the fresh vegetable mixture.
- Drizzle the prepared dressing over the salad and toss lightly to coat all ingredients evenly.
- Top with crushed roasted peanuts and serve immediately.
Notes
- For a milder version, reduce the number of bird's eye chilies or substitute with milder peppers.
- If fresh anchovies are unavailable, you can use store-bought crispy anchovies for convenience.
- This salad is best enjoyed immediately for maximum crunch.
Nutrition
Frequently asked questions
Where do I find dried anchovies, and what should I look for?
Any Asian grocery store will carry them, usually labeled ikan bilis or dried anchovies. Choose the smallest size available โ they fry more evenly and get crispier than the larger varieties, which can stay chewy in the center.
Can I make this ahead for meal prep?
Keep the components separate and assemble just before eating. The fried anchovies stay crisp for up to two days in an airtight container at room temperature, and the dressing keeps in the fridge for three days โ so most of the work can be done in advance.
Is this enough food for a full meal, or is it strictly a side?
One serving has 127 calories as a side, but the anchovies provide a solid hit of protein, so doubling the anchovy portion turns this into a satisfying light meal. Serve it over steamed rice to make it more filling without changing the flavor profile.