Cantonese Stir-Fried Choy Sum with Canned Dace | 豆豉鲮鱼炒菜心 Recipe
- Daniel
- 4 hours ago
- 3 min read
This was the next dish I cooked after making dace fried rice in my newly seasoned carbon steel wok. My mum used to do this all the time with just one can of dace. Half for fried rice, the other half for vegetables.
Fried Dace...
Somehow, she could stretch a single can into two full dishes and make it feel like a proper meal. I would usually eat this together with the fried rice, and honestly, the combination still feels complete to me today.
Canned dace with fermented black beans has long been a staple in Cantonese households. It became popular because it was inexpensive, shelf-stable, and incredibly flavorful.
The salty black beans and rich oil turn simple vegetables into something much more satisfying. In many homes across Hong Kong and Southern China, stir-fried greens with canned dace became a quick weeknight dish, especially when time or ingredients were limited.
What I love about this dish is how practical it is. A handful of greens, some garlic and ginger, and a little bit of canned dace can completely transform a bowl of rice. It also works beautifully in a carbon steel wok because the high heat gives the vegetables that slight smoky edge without overcooking them.
If you’ve never cooked with canned dace before, this is one of the easiest and most comforting ways to start.
Ingredients:
(Serve 1)
Canned Dace:
Dace Deboned Finely Minced, 1
Black Beans, 1 TBSP
Reserved Oil, 1 TBSP
Stirfry Veg:
Caixin / Bok Choy, A Few Bunches
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Garlic Finely Minced, 5 Cloves
Ginger Finely Minced, 2"
Brown Sauce Homemade, 1 TBSP
Sea Salt, Pinch
White Pepper, Pinch
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 vegetables
Wash the vegetables thoroughly.
Separate the stalks and leaves since they cook at different speeds.
You can chop them neatly or simply tear them apart by hand for a more rustic texture.
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 to coat the surface evenly.
Cook the aromatics
Turn the heat back to medium-high.
Add garlic and ginger.
Stir-fry until fragrant.
Cook the vegetables
Add the vegetable stalks first since they take longer to cook.
Stir-fry until slightly softened.
Add the leafy parts and continue stir-frying until just wilted.
Add the canned dace
Add the minced dace and black beans into the wok.
Toss everything together until evenly combined.
Season the dish
Add the brown sauce and reserved canned oil.
Continue stir-frying briefly until everything is coated and aromatic.
Taste and adjust with salt and white pepper if needed.
Serve
Transfer to a serving plate and serve immediately.
Best enjoyed with dace fried rice or plain steamed rice.
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.
Serve this with dace fried rice...
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