STEP 1 OF 12
Separate Fish and Beans
USESFermented Black Bean Dace, bones removed (1 can)
Open the canned dace and separate the fish from the black beans.
Go to YouTube · 0:27STEP 2 OF 12
Mince Garlic and Ginger
USESGarlic, minced (3 clove)·Ginger, thinly sliced (as needed)
Finely chop the garlic into paste, then slice the ginger into thin pieces.
Go to YouTube · 0:34STEP 3 OF 12
Chop Black Beans
Roughly chop half of the black beans and set aside.
Go to YouTube · 0:47STEP 4 OF 12
Debone and Cut Fish
Remove bones from the dace and cut the fish into small pieces.
Go to YouTube · 0:59STEP 5 OF 12
Prepare the Lettuce
USESIndian Lettuce, soaked, stem separated (400 gram)
Cut the stems into quarters lengthwise, then separate the stems from the leaves.
Go to YouTube · 1:30STEP 6 OF 12
Mix Sauce
USESWhite Sugar, (for sauce) (0.33 tablespoon)·White Pepper, (for sauce) (as needed)·Oyster Sauce, (for sauce) (0.5 tablespoon)·Cornstarch, (for sauce) dissolved (1 teaspoon)·Water, (for sauce) (15 ml)·Sesame Oil, (for sauce) (0.33 tablespoon)
Combine sugar, pepper, oyster sauce, cornstarch, water, and sesame oil into a sauce and set aside.
Go to YouTube · 1:56STEP 7 OF 12
Blanch Lettuce Stems
USESWhite Sugar, (for braising) (0.5 tablespoon)·Salt, (for braising) (1.5 teaspoon)·Cooking Oil, (for braising) (1 tablespoon)
Bring water to a boil with sugar, salt, and oil, then add the stems and cook for two minutes.
Go to YouTube · 2:16STEP 8 OF 12
Add Lettuce Leaves
Add the leaves to the pot and cook for one more minute, then drain and set aside.
Go to YouTube · 2:41STEP 9 OF 12
Fry Aromatics
Heat oil from the can in a wok and stir-fry garlic and ginger until fragrant.
Go to YouTube · 2:55STEP 10 OF 12
Add Black Beans
Add the chopped black beans and stir-fry until aromatic.
Go to YouTube · 3:06STEP 11 OF 12
Stir-fry Fish and Lettuce
Add the dace pieces and blanched lettuce, then toss everything together evenly.
Go to YouTube · 3:10STEP 12 OF 12
Add Sauce and Plate
Pour in the prepared sauce, toss until evenly coated, and serve immediately.
Go to YouTube · 3:18