Bitter Melon Casserole with Fried Dace in Black Bean Sauce
There's a saying: If a Cantonese grandma makes this for you, you've officially been adopted. Back in the days when meat was expensive, canned fried dace used to be considered a luxury. So it's the kind of meal you cook for the people you love.
When I was a kid, I could never understand why adults loved bitter melon so much. It was bitter... and I was convinced they were all pretending to enjoy it.
Then one day, something changed. Maybe I finally grew up, or maybe my taste buds did. Suddenly, the bitterness wasn't unpleasant anymore. It was refreshing, comforting, and surprisingly addictive. Now it's one of my favorite vegetables, especially when it's cooked with fried dace and fermented black beans.
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Bitter Melon Casserole with Fried Dace in Black Bean Sauce
Mandy Fu
There's a saying: If a Cantonese grandma makes this for you, you've officially been adopted. Back in the days when meat was expensive, canned fried dace used to be considered luxury. So it's the kind of meal you cook for the people you love.
When I was a kid, I could never understand why adults loved bitter melon so much. It was bitter... and I was convinced they were all pretending to enjoy it.
Then one day, something changed. Maybe I finally grew up, or maybe my taste buds did. Suddenly, the bitterness wasn't unpleasant anymore. It was refreshing, comforting, and surprisingly addictive. Now it's one of my favorite vegetables, especially when it's cooked with fried dace and fermented black beans.
Ingredients
- 400g of bitter melon, cut into bite-sized pieces
- 2 cloves of garlic, diced
2 tsp of soy sauce
2 tsp of oyster sauce
- 1/2 cup of water
- 2 tbsp of diced scallion
- 2 tbsp of diced cilantro
- 2 tbsp of diced Thai bird eye chilies
Directions
Quarter the bitter melon, remove the inner seeds. Then cut it into bite-sized pieces.
Roughly cut the fried dace into bite-sized pieces.
Add the bitter melon, fried dace, diced garlic, soy sauce, oyster sauce, water to a clay pot. Put on the lid, turn the heat to medium, and cook for 10 minutes.
Garnish with diced scallion, cilantro, and Thai bird eye chilies. Serve with white rice.
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