Bitter Melon Black Bean Fried Dace Fish 豆豉鲮鱼炒苦瓜

Wash and pat dry Chinese bitter melon.

Slice off the flesh around the pith. This is a more efficient way to prepare bitter melon compared to cutting it in half lengthwise and having to scoop out the seeds. I do not prefer to have the spongy pith intact with the bitter melon flesh. The pith gives off a weird aftertaste in the bitter melon.

Open a can of Fried Dace with Salted Black Beans.

Separate the fish and the vegetable oil with black beans. Reserve.

If this is your first time cooking bitter melon, I suggest using the black bean sauce from the existing can. There is no need to make your own Homemade Black Bean Sauce!

Add the vegetable oil with black beans from the canned fried dace to a large skillet and heat to medium-high heat. You can add an extra tablespoon of vegetable oil if there is insufficient oil.

While the oil is heating, cut the fried dace into little pieces with a pair of kitchen scissors.

Once the oil is hot, add fried dace into the nonstick pan or large skillet. Stir fry it for about 2-3 minutes.

Add sliced bitter melon to the pan and a bit of brown sugar. Add a dash of sugar to taste. Mix well.

Add 1/8 cup of water to the hot pan and cover the lid. Let the bitter melon steam for a few minutes until the water evaporates. I love a few being blistered bitter melons, too.

Avoid overcooking. Soggy bitter melon is not cool.

Add a little splash of Shaoxing Wine to deglaze the pan

and add a little extra depth of flavour.

Stir fry everything together at the very end and plate.

Serve and enjoy!