Directions

1. Stir Fry Eggplant with Fried Dace (豆豉鲮鱼烧茄子)

1. The first recipe is Stir Fry Eggplant with Fried Dace, which is my favorite because eggplant is absorbing. Once it soaks up the goodness from the fish, it tastes better than meat.

   

2. Cut the eggplants in half, lengthwise. Then, slice them diagonally into 2/3-inch thick pieces. I like to use long, skinny Chinese eggplants because they are tender, but other kinds will also work.

   
3. Add the eggplant and 1 tsp of salt to a big mixing bowl and toss thoroughly. Set it aside for 15 minutes. Eggplant is a tricky vegetable. Without the correct preparation, it will taste extremely plain. The salt will soften the flesh, making it easier to cook so you don't end up with firm and under-cooked eggplant.
   
4. While waiting, cut one red chili and one green chili into bite-size pieces. If you don't eat spicy food, you can use bell peppers. Finely mince ½ Tbsp of ginger and 1 Tbsp of garlic, and dice one scallion. Separate the white and green parts.
   
5. Open one can of fried dace. Break the fish meat into bite size pieces. Reserve the fermented black beans and oil on the side.
   
6. After 15 minutes, the salt has drawn out some moisture from the eggplant. Squeeze to eliminate the water as much as possible.
   
7. Quickly rinse the eggplants under running water to remove the excess salt. Squeeze it again to get rid of the excess water.
   
8. Intentionally arrange the eggplant on a plate with the skin side face down and set it aside.
   
9. Preheat your wok over a medium-heat stove. The fried dace is cured in oil, so you will have excess oil in the can. Add the oil to the wok and leave the fermented black beans behind.
   
10. Slide the eggplant into the wok. Since you flipped the eggplant ahead, the skin side should now be in contact with the wok bottom. That is the trick to retain the purple color.
    
11. Cook the skin side for 30 seconds the stir the eggplant for 1-2 minutes or until the eggplant is soft and tender.
    
12. Push the eggplant to the side of the wok so you have room to add the minced ginger, garlic, green and red chili, the fermented black beans from the can, and the fish meat. Stir over low heat until fragrant, then combine everything together.
    
13. We did rub the eggplant with salt, but we also rinsed it. Every brand of fried dace has a different sodium level, so you have to taste it to adjust the flavor. Mine needs a small drizzle of fish sauce, just 2 tsp, to give the dish a little extra umami flavor.
    
14. Last, toss in the diced scallions and mix well. Serve with white rice.
    

2. Fried Rice with Fried Dace (豆豉鲮鱼炒饭)

1. I am sure all of you have had experiences where sometimes you just suddenly felt super hungry at midnight and craved food, especially for carbs. I am going to show you how to use this fried dace to make an impromptu fried rice. The total preparation and cooking time is less than 10 minutes, and it is really fulfilling and delicious. If you don't have leftover rice in the fridge, you can use this recipe but cook it with noodles.

   

2. Combine the leftover rice, 1 tbsp of fish sauce, and 1 tsp of dark soy sauce into a big mixing bowl and mix until you don't see the white color. If you are using noodles, please pre-boil them until al dente and then season them the same way.

   
3. Open a can of fried dace and break the fish into small pieces. Reserve the oil and fermented black beans on the side.
   
4. Crack two eggs and beat them well.
   
5. Turn the heat to high and heat the wok until smoking hot. Add 1.5 tbsp of oil and swirl it around to cover the bottom.
   
6. Pour in the beaten egg. Stir for 40 - 50 seconds or until the egg is set. Break the egg into bite-size pieces. Turn off the heat. Remove the egg from the wok and set it aside.
   

7. To the same wok, add the oil from the fried dace can, along with 1.5 Tbsps fermented black beans, 2 Tbsps minced garlic, and the fried dace. Stir for 20 seconds or until fragrant.

   
8. Add 1.5 cups of frozen vegetables straight from the bag without defrosting and stir over medium-low heat for 2-3 minutes or until the vegetables are cooked. Please don't use high heat at this point because the fried dace is deep-fried already, and it can burn easily.
   
9. Add the rice and switch the heat to high. Keep stirring for 2-3 minutes. If you are using noodles, this is also the point to add the noodles.
   
10. When you see some rice grains dancing and jumping at the bottom of the wok, that is the sign that tells you your rice is fluffy and toasty; you can add the egg, diced scallion, and toasted sesame seeds. Toss everything thoroughly.
    
11. Taste the rice before serving and adjust the flavor if needed because every brand of fried dace has different saltiness.
    

3. Stir Fry Lettuce with Fried Dace (豆豉鲮鱼炒油麦菜)

1. The third recipe is a super popular Cantonese dish - 豆豉鲮鱼炒油麦菜. Growing up in Guangdong, whenever my mom picked up this oval can in the store, I immediately knew she would grab some you mai cai (油麦菜) next; that is how classic it is. You mai cai is like the Chinese variant of romaine lettuce. The leaves are longer and narrower. The taste is sweet and has a subtle bitterness. If you can't find it, don't worry; just use regular romaine lettuce as a replacement.

   

2. Quarter the you mai cai lettuce lengthwise, then cut it into 3-inch long stalks.

   
3. Bring a pot of water to a boil and add a big drizzle of oil. Toss in the you mai cai lettuce and let it blanch for 15 seconds. The oil will coat the surface of the vegetables and help to retain the vivid green color. Remove the lettuce from the water and let it drain on the side.
   
4. Same as before. Break the fried dace into small pieces.
   
5. Place the wok over a medium heat stove and add the oil from the can and 1 Tbsp minced garlic. Saute until fragrant. Add the fermented black beans and fried dace. Stir over medium-low heat for 1 minute.
   
6. Toss in the lettuce and switch to high heat. Continue to stir for one more minute. If you use low heat to cook leafy vegetables, they will produce a lot of moisture and dilute the flavor of the dish.
   
7. Add 1 Tbsp oyster sauce and mix well. Serve it as a side dish.
   

4. Fried Fish Meatballs with Fried Dace (豆豉鲮鱼炸鱼丸)

1. The last recipe is fried fish meatballs. For those of you who don't know about fish meatballs, they are popular items that we will put in noodle soup, hk curry, and hot pot. If you have been following my show, you probably remember that in my previous BBQ spice seasoning video, I used a package of frozen mixed seafood meatballs. Yes, that is what we are making today, but it is flavored with fried dace. 

   

2. In a blender cup, add 6 slices of ginger, 4 cloves of garlic, 1 scallion that I cut into stalks, and ⅓ cup of water. Blend into a smooth puree.

   
3. Let the puree go through a sieve to eliminate the solid parts. Combine the aromatic water with 3 tbsp of tapioca starch and mix until there is no lump. Set it aside.
   
4. Add half a can of the fried dace to a blender along with 2 tsp fermented black beans. Blend until fine and place it into a big mixing bowl.
   
5. Cut the fish fillet into bite-size pieces and put it into a food processor. Blend until fine. I am using silk snapper, but any white fish, such as cod, flounder, tilapia, and sole, will work fine.
   
6. Combine the ground fish meat with the fried dace. Add ½ tsp of ground white pepper, 1.5 tbsp of fish sauce, 2.5 tsp oyster sauce, and 1 egg white and stir everything in one direction until well combined.
   
7. Pour the aromatic starch water in batches and whisk the meat until the liquid is absorbed. Add a little bit more and continue to mix. Repeat that until all the starch water is finished.
   
8. Once done, grab the mixture and hit it against the mixing bowl with some force. This helps to generalize the meat and gives the meatballs a bouncy texture. You must do this for 4-5 minutes or until your arm is sore.
   
9. Heat the oil to 350F.
   
10. Grab a big batch of fish meat mixture and squeeze it. It will naturally form a meatball in between your thumb and forefinger. Dip a spoon in water to prevent sticking, then scoop the fish meatball and carefully drop it into the oil. Repeat this squeeze and scoop action until all the meatballs are in the oil. You may need to fry them in 2 batches depending on the size of your cookware.
    
11. Keep the heat at medium and fry the meatballs for 3-4 minutes. Flip the pieces as needed to make sure they are cooked evenly.
    
12. Serve the fried fish meatballs with your favorite chili sauce or ketchup. You can freeze some for up to 5 months and, later on, throw them into a hot pot, noodle soup, or curry sauce as a quick protein topping.