A nostalgic Chinese pantry staple transformed into a quick, hearty dish.
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Last summer my family became obsessed with the culinary competition show Chef of China.
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In one episode, chefs were challenged to create dishes using only convenience store ingredients, and several turned to a nostalgic Hong Kong pantry staple: canned fried dace with salted black beans.
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First produced in Guangzhou in the late 1800s, it’s something my grandparents and parents always kept on hand in their pantry. Growing up, it was our go-to when we needed to quickly add one more dish to the table — especially on lazier cooking days. With its bold, savoury flavour, it’s often enjoyed straight from the can with a bowl of rice or congee on the side.
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Watching the chefs on the show transform it into something new was inspiring.
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West Coast Table
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It brought to mind a classic Cantonese pairing my mom often makes: braised spare ribs with bitter melon in black bean sauce. Known for its health benefits, bitter melon is a staple in Cantonese cooking, though its sharp bitterness can be polarizing.
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This recipe builds on that combination, using canned fried dace as a shortcut. The result is a hearty, flavourful dish that comes together quickly — perfect for when time (or energy) is in short supply.
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Bitter Melon with Fried Dace and Salted Black Beans
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1 Chinese canned fried dace with salted black beans
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2 bitter melons
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1 tsp (5 mL) cornstarch
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½ cup (125 mL) water
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Cooking oil
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1 tbsp (15 mL) sugar (optional, to balance bitterness)
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Open the can and separate the fried dace from the black beans and oil.
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In a bowl, break the fish into bite-sized pieces using a spoon or fork. In a separate bowl, mash the black beans and oil into a paste. Set aside.
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Slice the bitter melons in half lengthwise, then cut into quarters. Remove the seeds and core using a spoon. Slice into uniform half-moons.
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Heat a wok over medium-high heat and add a small amount of oil. Add the mashed black bean mixture and stir-fry briefly until fragrant. Add the bitter melon and toss to coat evenly. Gradually add the water in small amounts, stirring continuously to help soften the melon.
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Add the fried dace and gently toss to combine.
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In a small bowl, mix the cornstarch with 2 tsp of water to create a slurry. Add to the wok and stir until the sauce thickens slightly and coats the ingredients. Taste and add sugar if needed to balance the bitterness. Remove from heat. Serve warm with rice.
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Serves 4.
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Renée Tse is a writer and content editor who shares her favourite food discoveries and home-cooked recipes, inspired by her mom, on Instagram @tseparfait.
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