Cantonese Dace Fried Rice | 豆豉鲮鱼炒饭 Recipe
- Daniel
- May 8
- 3 min read
This was the very first dish I cooked after seasoning my new carbon steel wok. I figured fried rice would be the perfect test. High heat, lots of movement, and enough oil to help build up that seasoning naturally.
Fried dace...
One important thing I learned over the years is that the first few dishes cooked in a newly seasoned wok should avoid anything acidic or too wet. Tomato sauces, vinegar-heavy dishes, soups, or stews can strip away the early seasoning before it has a chance to properly develop.
Fried rice, on the other hand, is almost like breaking in a new pair of boots for the wok.
Canned dace with salted black beans has a long history in Cantonese cooking, especially in Hong Kong and Southern China. Back in the day, it became popular because it was affordable, shelf-stable, and packed with flavor.
The fish is deep fried before being canned in oil with fermented black beans, which gives it that rich, savory taste. For many Cantonese families, it was a pantry staple. Some would eat it with plain porridge, others would steam it with vegetables, and many would fry it with rice or noodles for a quick meal.
It became one of those humble ingredients that quietly shaped home cooking across generations.
There is something deeply nostalgic about this kind of fried rice. Salty, smoky, slightly funky from the black beans, and full of wok hei. It is not fancy food, but it is the kind of dish that hits differently when cooked in a proper wok over high heat.
If you have never cooked with canned dace before, this is a great place to start. And if you just seasoned a new carbon steel wok, even better.
Ingredients:
(Serve 1)
Canned Dace:
Dace Deboned Finely Minced, 1
Black Beans, 1 TBSP
Reserved Oil, 1 TBSP
Fried Rice:
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Garlic Finely Minced, 3 Cloves
Ginger Finely Minced, 2"
Overnight Cooked Rice, 1 Serving
Brown Sauce Homemade, 1 TBSP
Sea Salt, Pinch
White Pepper, Pinch
Scallions Corsely Chopped, For Garnishing
Equipment:
Cast Iron Skillet / Carbon Steel Wok
Directions:
Please visit my "Brown Sauce" page for the recipe.
Prepare the canned dace
Remove the bones from the canned dace and finely mince the fish.
Drain the black beans and reserve some of the oil from the can.
Prepare the wok
Heat a seasoned carbon steel wok or skillet over high heat until lightly smoking.
Turn off the heat briefly and add oil.
Swirl the oil around to coat the surface evenly.
Cook the aromatics
Turn the heat back on to medium-high.
Add the minced dace, black beans, garlic, and ginger.
Stir-fry until fragrant and lightly toasted.
Add the rice
Add the overnight rice into the wok.
Use a spatula to break up any large clumps.
Keep tossing and pressing the rice so it separates properly.
Build the flavor
Stir-fry until the rice is heated through and lightly toasted.
Drizzle in the brown sauce and reserved canned oil.
Toss everything together quickly over high heat.
Season and finish
Taste and adjust with salt and white pepper if needed.
Continue stir-frying briefly until everything smells smoky and aromatic.
Serve
Transfer to a serving plate and garnish with scallions.
Serve immediately while hot.
Important Wok Tip
When using a newly seasoned carbon steel wok, avoid cooking acidic or very wet dishes during the first few uses. Tomato sauces, vinegar-heavy dishes, soups, and stews can weaken or strip the fresh seasoning layer. Start with oil-based stir-fries, fried rice, scallions, ginger, or proteins instead. This helps strengthen the seasoning naturally over time.
Nostalgic...
Nourishing...
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