Ikan Bilis Stock

Making ikan bilis (anchovies) stock is fast and easy. Unlike making chicken or vegetable stock, you just have to simmer it for about 10-15 minutes; prolonged simmering is unnecessary and may result in a bitter taste.

See Also:

• Korean Anchovy Stock Recipe
• Ikan Bilis Powder Recipe

A container of ikan bilis stock is handy to keep in the fridge for making porridge, as soup bases for dishes (such as spinach in superior stock) or noodles soup (such as mee suah soup and fish ball noodle soup).

The choice of ikan bilis is important. If you go to an Asian dried foods stall, you can ask the assistant which variety is the most ideal for stock making. I personally used the “Pangkor” variety which is good for soups. Wheras I use degutted ikan bilis for making ikan bilis powder, I use whole ikan bilis (head and tail in tact) for extra flavour in the soup stock.

STEP-BY-STEP PHOTOS

Rinse the ikan bilis (anchovies) in a few changes of water. This will reduce the excess saltiness. Ikan bilis come in vary degrees of saltiness depending on the type you buy and as a general guide, I recommend rinsing them in two changes of water; but if your ikan bilis is the extra-salty variety, you may need another 1-2 rinses. At the same time, do not over-rinse the ikan bilis or the stock will taste bland.

In a pot, bring water to boil. Add washed ikan bilis, red dates and ginger to the pot. Simmer for 10 – 15 minutes. Do not simmer for too long or the broth may become bitter.

Using a slotted ladle, remove ikan bilis, red dates and ginger. Strain the broth through a sieve. When the broth has cooled, transfer to a storing container.

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Ikan Bilis (Anchovies) Stock Recipe

Ikan bilis come in vary degrees of saltiness depending on the type you buy and as a general guide, I recommend rinsing them in two changes of water before use; but if your ikan bilis is the extra-salty variety, you may need another 1-2 rinses. At the same time, do not over-rinse the ikan bilis or the stock will taste bland.

Serves: makes 1 to 1.5 litres stock

Prep Time: 5

Cook Time: 15

Ingredients:

• 100 grams ikan bilis (anchovies/江鱼仔)
• 2 litres of water
• 6 red dates (optional)
• 1 slice ginger (optional)

Directions:

1. Rinse ikan bilis in two changes of water depending on the saltiness.
2. In a pot, bring water to boil. Add ikan bilis, red dates and ginger. Simmer for 10-15 minutes.
3. Using a slotted ladle, remove ikan bilis, red dates and ginger. Strain the broth through a sieve. When the broth has cooled, transfer to a storing container.

Noob Cook Tips:

1. Keep in fridge (covered) for a few days.
2. If you cannot finish using the stock, store it in an air tight, freeze-safe container in the freezer. Do not re-freeze once thawed, hence store in volumes which you can use at one go (you can even store them as ice cubes).
3. You may also use disposable soup stock pouches to hold the ikan bilis, for convenience (discard them after cooking).

Ingredients Used: anchovy • red date