Description
A quick and flavorful recipe combining canned fried dace with salted black beans and fresh Chinese greens, stir-fried with garlic and savory sauces for a comforting and nutritious meal perfect for busy weeknights.
Ingredients
Scale
Fried Dace
- 1 can fried dace with salted black beans (about 184g)
Vegetables and Aromatics
- 2 cups Chinese greens (e.g., choy sum, gai lan, or spinach), washed and chopped
- 2 cloves garlic, minced
Seasonings and Sauces
- 1 tablespoon vegetable oil
- 1 teaspoon soy sauce
- 1/2 teaspoon oyster sauce (optional)
- 1/2 teaspoon sugar
- 2 tablespoons water
- Salt and white pepper to taste
Instructions
- Prepare the Fish: Open the can of fried dace and gently remove the fish pieces, setting aside some of the black bean sauce for later use.
- Heat Oil and Garlic: Warm the vegetable oil in a wok or skillet over medium heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant, carefully avoiding burning.
- Cook the Greens: Add the chopped Chinese greens to the wok and stir-fry for 1 to 2 minutes, just until they begin to wilt and soften.
- Add Sauces and Simmer: Stir in the soy sauce, oyster sauce if using, sugar, and water; combine thoroughly and cook for another 2 to 3 minutes until the greens are tender but retain a bright color.
- Combine with Fried Dace: Gently add the fried dace pieces along with a spoonful of the reserved black bean sauce into the wok. Carefully fold the fish into the greens and let everything heat through together for 1 to 2 minutes without breaking the fish apart.
- Season and Serve: Season with salt and white pepper to taste. Serve the dish hot, ideally paired with steamed rice for a complete meal.
Notes
- Be gentle when adding the fried dace to keep the fish pieces intact.
- Oyster sauce is optional but adds a subtle umami depth to the dish.
- You can substitute Chinese greens with spinach if preferred.
- Adjust seasoning with salt and pepper gradually, as the fried dace with salted black beans is already quite salty.
- Serve immediately for the best texture and freshness.
