Stir-Fried Bitter Melon with Fried Dace and Fermented Black Beans

Steps

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1. 1
   Open the can of fried dace with fermented black beans and remove the fish. Reserve the oil and fermented black bean mixture from the can. Optionally remove the bones for comfort, then break the fish meat into small pieces.
   ▶ ≈0:29
2. 2
   Cut the bitter melon in half, then remove the white spongy interior—the bitterest part. Use a rounded teaspoon to scrape away the last white bits, then slice at a 45-degree angle into 1/3 inch thick pieces.
   ▶ ≈1:51
3. 3
   Season the bitter melon slices with 1.5 tsp of salt, toss well, and gently rub for 1–2 minutes. Let sit for 15 minutes to draw out moisture and reduce bitterness.
   ▶ ≈2:19
4. 4
   While the bitter melon rests, thinly slice a few garlic cloves and cut the red chili (or red bell pepper) into small pieces; set aside.
   ▶ ≈2:34
5. 5
   Squeeze out as much liquid as possible from the bitter melon and discard. Rinse under cold running water several times to remove all the salt; the cells will reabsorb water and become crisp again. Drain thoroughly.
   ▶ ≈2:52
6. 6
   Heat a wok or pan over medium heat and add the fermented black bean and oil mixture from the can. Add the garlic slices and stir until fragrant.
   ▶ ≈3:18
7. 7
   Add the shredded fish and drained bitter melon slices, stir-frying for a couple of minutes.
   ▶ ≈3:24
8. 8
   Season with 2 tsp oyster sauce, 2 tsp soy sauce, and 1/2 tsp sugar. The sugar won't sweeten the dish but helps cut the bitterness. Cook over medium heat for 3 more minutes to meld the flavors.
   ▶ ≈3:35
9. 9
   Before serving, toss in the red chili (or red bell pepper) pieces and mix well. Done!
   ▶ ≈3:59