This fried dace recipe with stir-fried leafy vegetables showcases a cherished Cantonese ingredient that has recently gained popularity beyond Chinese households! (The New York Times/WireCutter even featured it in their list of The Best Tinned Fish.)
What is Fried Dace?
Fried dace is made from a small freshwater carp, known scientifically as Cirrhinus molitorella, commonly referred to as dace or mud carp. This fish is native to Southern China and parts of Southeast Asia, thriving in major river systems like the Pearl River and Mekong River.
The fish is cleaned and deep-fried until it reaches a crispy texture, then soaked in soybean oil and salted fermented black soybeans. The result is a chewy consistency, reminiscent of fish jerky. Similar to anchovies and sardines, the soft bones are edible, adding to the overall texture!
Where Can I Buy Fried Dace?
Fried dace is typically found in oval-shaped cans at most Chinese grocery stores. You can also purchase it from online Asian grocery retailers. Nowadays, fried dace is available with or without fermented soybeans, and you might even find various flavor variations!
My family often bought the Eagle Coin brand, recognized by its iconic red and yellow label. You can also find the Pearl River Bridge brand, which we used for this post, and we love their soy sauces.
Cooking with Fried Dace
We seldom cooked with fried dace, usually enjoying it straight from the can alongside simple meals of rice and stir-fried vegetables. If we needed an extra touch for dinner, we’d simply pull a can from the pantry and serve it.
However, during a visit to a Sichuan restaurant near the Forbidden City in Beijing, we spotted a dish featuring fried dace stir-fried with AA Choy (known in Mandarin as yóumài cài – 油麦菜). It had been years since we had fried dace, and the experience inspired me to recreate the dish at home!
What Vegetables to Use for this Dish
In this recipe, we are using AA Choy, also known as “A choy” or yóumài cài (油麦菜) in Chinese. It has a flavor and texture similar to romaine lettuce, making it a suitable substitute. AA Choy is slightly more tender and has less crunch than romaine, but either option works well.
If you prefer other greens, you can use any Chinese leafy vegetable. Chinese broccoli (gai lan) pairs nicely with fried dace, as do various types of bok choy. Feel free to experiment with your favorites!
Recipe Instructions
Start by separating the leaves from the main stem of the vegetable, keeping the stems for added texture. Wash the leafy greens thoroughly in a basin of water, agitating them to remove any dirt. Repeat this process 1-2 times, then shake off excess water. Cut the AA Choy into 3- to 4-inch (9cm) pieces and place them in a colander.
Open the can of dace and pour everything onto a plate, including the beans and oil. We used a whole can, but you can adjust to half a can if you prefer, as the dace and black beans can be salty. Shred the dace into 2- to 3-inch (5-7cm) pieces and set aside.
Heat your wok over high heat until it starts to smoke. Spread oil around the perimeter of the wok, then add garlic followed by the vegetables.
Stir-fry, ensuring the garlic is mixed with the greens. Once incorporated, gather the vegetables in the center of the wok and cover. Cook for 30 seconds, then measure out the sugar and white pepper.
Remove the cover and add the sugar and white pepper. Use a swirling motion to spread the AA Choy around the sides of the wok, then quickly add the dace, black beans, and oil.
Toss everything together until well combined and the dace is warmed through. Taste for seasoning and add salt if needed (the dace is already salty), then serve!
