Glazed Anchovies Recipe From Corey Lee

To learn more about this recipe, see our related feature, Dried Anchovies, in our National edition. 

Recipe adapted from Corey Lee, Benu, San Francisco, CA

Glazed Anchovies
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Glazed Anchovies
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Cook Time
cup glazed anchovies
Total time: 20 minutes
  • ⅓ cup Champagne vinegar
  • ⅓ cup granulated sugar
  • 1 tablespoon soy sauce (preferably tamari)
  • Pinch ground cayenne pepper
  • 3 tablespoons water
  • 1 tablespoon untoasted sesame oil
  • 1 small garlic clove, peeled and smashed
  • 1 cup extra-small dried anchovies
  1. In a small saucepan set over medium-high heat, add the vinegar, sugar, soy sauce and cayenne pepper. Reduce the heat to medium-low and gently simmer until the sauce is reduced to a glaze, 10 to 15 minutes. Turn off the heat and add the water.
  2. In a small skillet set over medium-high heat, add the sesame oil and the garlic clove and cook until the garlic is fragrant, about 1 minute. Add the anchovies and cook until they are lightly caramelized, about 2 minutes. Add enough of the glaze to coat the anchovies and set the pan aside to cool to room temperature. Serve the crispy glazed anchovies in a small bowl.
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