The quintessential Cantonese condiment - Fried Dace with Black Bean
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- Опубликовано: 11 сен 2024
- Fried Dace with Black Bean! You've probably seen this at your local Chinese supermarket, but if you didn't know what it was, I'd imagine you probably walked right past it. Next time? Buy this, trust us. I know 'tinned fish' isn't necessarily the most enticing thing in the world for many, but even if you bounce off it as a condiment, it's an absolutely fantastic ingredient.
Recipe is also over here in /r/CasualChina if you prefer your recipes in Reddit form:
/ fried_dace_with_black_...
WAY TO EAT #1: AS A TOPPING/SIDE FOR WHITE RICE
A classic 'rice killer'. Take a chunk of the fish & black bean, toss it over rice. We also like to sprinkle on a bit of granulated sugar and a touch of the oil from the can.
WAY TO EAT #2: AS A BASE FOR FRIED RICE
For this recipe, we used Steamed Rice as a base for the fried rice. If you're not sure how to steam rice, check out our "Best Rice for Fried Rice" video here: • What's the best rice f...
* Steamed rice, 250g. This would be from 150g of dried rice. Leftover rice is also ok, you'll just need to break up the clumps and fry for longer than steamed rice.
* Fish from the can, 1 fish.
* Black bean from the can, 1 tbsp.
* Garlic, 2 cloves.
* Seasoning: 1/4 tsp salt, 1/2 tsp sugar, 1 tsp light soy sauce (生抽)
Process:
1. Steam your rice as per the above video or use leftover rice.
2. Finely mince the fish and the garlic. Roughly chop the black beans.
3. Longyau - get your wok piping hot, shut off the heat, add in the oil - here ~1 tbsp - and give in a swirl to get a non-stick surface.
4. Low flame. Add in the garlic, fish, and black beans. Fry until aromatic, ~1 minute.
5. Swap the flame to high. Add in the rice. Break it up a bit, stir fry together until the rice is loose and the grains are separate, or about two minutes.
6. Season with the 1/4 tsp salt, 1/2 tsp sugar, and swirl the 1 tsp soy sauce over the spatula and around the sides of the wok. Fry for ~30 seconds to mix.
WAY TO EAT #3: AS A BASE FOR FRIED VEGETABLE
If you can't find Youmaicai/Taiwanese Lettuce, we think Bok Choy would be another good choice here. And while we've never tried it ourselves, Swiss Chard seems like it'd be another logical choice for this flavor profile.
* Youmaicai a.k.a. Taiwanese lettuce (油麦菜/A菜) or your veg of choice, 300g. This 'Taiwanese lettuce' may also be seen labelled as A-Choy or Sword Lettuce.
* Fish from the can, 1/2 fish
* Black beans from the can, 1 tbsp
* Oil from the can, 1 tbsp
* Aromatics: 2 cloves garlic, ~1 inch ginger
* Seasoning: 1/4 tsp salt, 1/2 tsp sugar, 1 tsp light soy sauce (生抽)
* Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~1 tbsp. For use while stir frying.
Process:
Note that if you're using a different vegetable (e.g. Bok Choy), you might want to quickly blanch it first. Taiwanese lettuce doesn't need a pre-blanch first because it's, well, lettuce - we just need to separate the stem section and the leaf section (the former takes longer to fry). For more information on how to pre-blanch, check out our stir fried veg 101 video: • How to Stir Fry Any Ve...
If you're using blanched bok choy, just add it during step #5 after frying the aromatics and continue with the recipe.
1. Roughly chop the fish and the black beans. Slice the ginger and garlic.
2. Wash the lettuce, rip it in half into the stems and leaves.
3. Longyau - get your wok piping hot, shut off the heat, add in the oil - here ~1 tbsp - and give in a swirl to get a non-stick surface.
4. High flame. Add the aromatics, quick fry, ~15 seconds. Add in the stems. Fry for ~2 minutes, or until the stems obviously wilt a bit.
5. Add the leaves. Fry for ~30 seconds. Scooch it all up the side of the wok.
6. Add the fish and beans, fry a touch in the oil. Swirl in the wine. Quick mix.
7. Season with the 1/4 tsp salt, 1/2 tsp sugar, and swirl in that 1 tsp soy sauce over your spatula and around the side of the wok. Quick mix, toss in the oil from the fish can. Another quick mix.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite...
Hey guys, a few notes:
1. So the fish that’s used here actually isn’t ‘dace’ - AFAIK, that’s simply a common mistranslation. From our understanding, in English lingyu is ‘mud carp’. We went with the translation of dace in this video because “Fried Dace with Black Bean” is the standard translation for this specific product.
2. Astute observers will notice that the can that we used in the video wasn’t actually the Eagle Coin brand, and the can in the thumbnail - while Eagle Coin - wasn’t actually the sort with fermented black soybeans. You can see our conundrum from Steph’s most recent Instagram post: instagram.com/p/CK-Hnw9Drra/ Basically, the brand “甘竹牌” is the other classic version of this - back in the 80s, they developed their product back when Eagle Coin was still focused on the international market. They, of course, pretty blatantly copied Eagle Coin’s can… but the product is basically just as good. Recently, Eagle Coin swapped to a new design for their can - the white one from the above post - which’s undeniably less iconic (but their other fried dace sans black bean product was still the same color scheme).
3. Obviously, for the fried rice, you can use leftover day-old rice in place of steamed rice if you like. Just fry it until it gets until loose, separate grains - 3-5 minutes. Also note that if you own a Zojirushi rice cooker, you’ll need to set it to the ‘quick’ function to get it to behave like a normal rice cooker (normal leftover Zoji rice is actually *too* nice for fried rice).
4. For the fried veg, the reason Steph fried the fish/black beans after the vegetable is that the veg needs to be fried over a high flame, else it can become a bit liquid-y. Frying the fish/beans after the vegetable prevents them from scorching over that high flame and becoming bitter.
5. Our personal preferred way to eat this over white rice is together with a sprinkle of sugar & some of the oil from the can.
6. Oh, if it's not convenient to go to a Chinese supermarket for you right now, this is available on Amazon. As always, Amazon is overpriced for this sort of thing, so do support you local Chinese supermarket if at all possible: www.amazon.com/Eagle-WHOLE-FRIED-SALTED-BLACK/dp/B00JKV4HYU/
7. Quick question for those of you in North America and Europe that know Chinese - can you buy ‘instant douchi’ (i.e. 即食阳江豆豉)? We’d like to feature that in an upcoming part 2 of over rice/rice killer dishes, and while we believe it *should* be available outside of China, it’d be awesome to know for sure.
Happy CNY everyone! We’ll actually be releasing a video the first day of the New Year (Lap Cheong, which we’re filming today), taking a week off, then coming back with another recipe video the week after. We’ll also be sprinkling in a couple Q&A videos over the next month as well (one with me & Steph, one with Steph & Dawei).
Lap cheong hype!
Apologies, I'm not comfortable with my Chinese, but is that "instant Douchi" the same as "instant Dashi" (Bonito soup stock powder?) I used to buy HonDashi brand of that all the time from the Asian market in downtown Seattle, but I haven't been able to find it in central california where I live now. So, available, but maybe more regional. It's also available on Amazon though, so I'd call it accessible.
Did a quick search and found it online: [www.amazon.com/Jiang-Preserved-Black-Beans-Douchi/dp/B01MZ1LP4C]. So I would imagine that it would be available in my local Asian grocery store as well, though I will have to check to be sure.
Hmm, it looks like almost all of the ones I'm finding only is with ginger.
@@joelyfish4216 Nah so "douchi" is the Mandarin for ‘Chinese Black Bean' (well, really Fermented Black Soybean). This is what the product looks like: ibb.co/FK7d8gr
the woman who works at my local asian market always looks so impressed with me when I pick these up, since I'm obviously not chinese. I usually just eat it with rice, i hadn't thought about frying it with veggies!
Try! Even though you may not find 油麥菜 （Taiwanese lettuce) at your local, iceberg lettuce is fine as well. Make sure you don’t overcook your veggies, then this would be your new favourite way to have your lettuce.
Thank you for making this video. A mix of nostalgia and sadness hit me hard since this was the number one item that my dad used to buy when going to the Asian supermarket. He passed away 6 years now and upon seeing this video, a lot of memories flooded right in. Hearing about the origin of this product was so fascinating. My dad was also Cantonese and moved to Belgium during his thirties. Learning how this food was also eaten by Cantonese immigrants during a different time period, hit me right in the feels as I imagined it served the same purpose for my dad. Thank you again for such a lovely video!
Growing up my family also ate this fish often. My dad died several years ago. We both liked the beans, and sometimes he would spoon up the last few beans--just three or four--and pour them on my rice. Thanks for reminding me. 😊
Pretty cool seeing Steph take the reins on this one.
Yeah our goal is for her to do the narration in one out of three videos. It ends up being more work on her end of course, but we felt it was important to even up the voice distribution on the channel a bit!
Yeah it was a nice surprise.
@@ChineseCookingDemystified that'd certainly improve her English accent over time. So nice to hear her rocking this video :)
@@Randolph_ I know you're trying to be supportive about steph taking on more of the narration, and good on ya for that, but you probably shouldn't feel the need to critique her accent! We shouldn't try to homogenize language use or impose our ideas of how others should sound!!! The only metric that should really matter in regards to one's accent (esp foreign accents) is whether it can be understood with easy to moderate effort, and speaking from my own experience, I think steph's english is perfect :)
@@Randolph_ She has an accent??? 😊
I haven't eaten this in years. Just seeing the picture of the can made me feel very nostalgic and my mouth water.
isnt that the Milk Fish????
@@eduardochavacano no its not bangus
The pictures are fascinating and the culinary history lesson is very interesting. Thank you very much for a very enjoyable program.
Want a “First Longyau” shirt
"Swirl in some Laojiu aka Shaoxing wine"
Please!! I’d absolutely buy it
Yaaas!!
I also want one talking about "100% natural seaweed crystals."
Get your wok piping hot 🔥
This was my shit back then in the hood. This with steamed white rice. Flavor bomb!
Are you Asian? This fish is very fishy...
Crazy Gambler yup
Same here! There were times when I'd just eat this stuff straight from the can.
@@BluePi1313 Not the Asian but ate it straight out of the can. My perfect breakfast is herring on dark rye bread but alas my wife won't kiss me for 2 days if I do that.
@@crazygambler920 not fishy at all unfortunately...
As a Lo Fan, I was introduced to Dace with Fermented Black Beans about 25 years ago. Simply with white rice, one of the most delicious combos ever! What I have noticed is you have to be careful on the quality. There are some cheap imitation brands out there that are similar in taste and texture to cat food. The real thing, undeniably excellent.
@Kenneth Gray
You've tasted cat food? Lol
We grew up eating this when we emigrated to Australia from Malaysia in 1992. There wasn't many Chinese shops when we first arrived and it was always a special meal when we had this on the dinner table! Thank you for bringing back some amazing childhood memories with this video. Great job!
Discovered this stuff when I lived in London 30 years ago and became instantly addicted. Then I moved to Devon where there were no Chinese supermarkets. Now my daughter is grown up and living in London and she can supply me!
I used to live close to a high Korean populated city/neighborhood and it was this huge magnet for East Asian people in the surrounding areas because they had giant grocery stores that imported anything you could want over there and their seafood section looked like an aquarium. Now, I moved and I'm lucky to find a tiny little Asian section with the absolute basics in it. I miss it so much
I love this canned fish so much, so delish. Back then, when I was in college, it was pretty cheap and my to go when I want something delicious, healthy, and cheap. Now it is so expensive. In my city, it cost me around 5 bucks a can, which is crazy.
I love eating this canned fish, since childhood, and still do as an old man. Chinese cuisine is among the best in the world. We throw in Chinese pak choi here into the wok. Finally, eating finished product with rice. Aah......real yummy. Even pet dog shown wants some. Thanks for sharing video.
So many Chinese ingredients that i haven’t known i’d love until this channel, thankyou both....
This was my go-to afterschool food as a latchkey kid in San Francisco, California, USA. Steamed white rice from the rice cooker with canned dace. I like to add chopped green onion for a little crunchy freshness.
I became friends with the owner of the little Chinese grocery up the street years ago and she turned me on to this (and I learned about many other foods and recipes. She mentioned it when I was buying bitter melon, it it was GREAT with it!
Steamed rice and fried dace was my dinner as a poor struggling grad student and comfort food long after graduation
I just love how well-written and efficiently spoken this video was. I learned so much about history and cooking in just 5 minutes. I grew up with just eating the fish out of the can (lol), but now I will have to try both recipes!
Wow, I haven't eaten this in years. So nostalgic and tasty.
I grew up with this! I can always do a can of this straight over white rice. Yum!
I’m not an adventurous eater of fish. Mostly, it’s “meh” to “gawd no”. Pangs for it are few and far between.
This video was f’ng awesome for the history and the recipes. I bought a can, and I’m gonna change my ways. Thank y’all!
Have you tried it yet?
We require an update please
(this coming from someone also trying to overcome his aversion to fish. Canned mackerel is ok, very similar to tuna on a ritz with whole grain mustard, but I want to try dace)
I was introduced to htis by a Cantonese friend many many years ago, and I am still enjoying it. I have never done anything with it but heat it and eat it with rice. I will have to try some of the variations you suggest here. Thanks!
You should learn to stir-fry a Chinese vegetable called "Youmaicai" with this, and you will change your diet
Yes. Indeed it is. I am a Cantonese so do I knew it well. And I have addicted to this Fried Dace With Black Bean. The varieties of Cantonese foods make your life colourful.
Thank you for including the history of the food you talk about, it is one of my favorite things to hear how the food we eat got to where it is today.
One of my favorite sides with rice. Can never go wrong with it. Quite nostalgic for me.
I really enjoy this with some hot jasmine rice. I add thinly sliced ginger & green onions to it. Soooo delicious!👍 Greetings from Jamaica 🇯🇲🇯🇲🇯🇲🇯🇲🇯🇲
For years I have long seen this at the Chinese store but never knew how to cook or eat it. I think I'll try it! Thanks from Toronto, Canada.
So I tried it and it is delicious with white rice! So I bought 5 more cans...
I bought some of this yesterday and had it with stir fried broccolini, chili, garlic and steamed rice for breakfast today, I am in love.
My uncle loves this stuff so much we actually bought him some cans for his birthday! It's really nice to learn some more about the history of the product and maybe I can try making him some fried rice too :) Thanks for the great video, as always!
I recall about fifteen years ago this product disappeared from the shelves of Chinatown. When it returned a few years later, the price had quadrupled. Before it was taken off the shelves, you could buy a can of fried dace for one dollar. I never bought another can at the higher prices, although I still bring back a few cans from China where it is still inexpensive. I always wondered about the back story of it's disappearance.
It disappeared because the FDA issued an advisory, but not a full fan, about the fish having been treated with a certain cheap carcinogenic antiobiotic. The fish disappeared, but came back due to many ways of importing it when there is no full ban issued. Supposedly, traces of the antibiotic were still occurring as of 2015, 2016, and 2018.
This with congee is my childhood memory. So tasty.
Back in the 1990s, a can cost $1.50 US$, now it costs over $3.00. We overseas chinese living in the Americas outside the US, where there were no Chinatowns, every time we travelled to the NY Chinatown, we had to load up in chinese supplies and we always purchased loads of this canned fish and sausages.
I love hearing Steph narrate! Definitely gonna be cool seeing(or er, hearing) your plan of 1/3 vids having Steph narrate!
i saw the thumbnail and was instantly transported back to my childhood. my parents would always have these cans of fish in the cupboards. as a kid i was kinda terrified of fish because of the bones. they would get stuck on the way down and i choke and die or something lol but this cans of preserved fish the bones literally just dissolve. might have to go to chineses supermarket just to buy a can of this fish for nostalgia.
That can and the LKK Premium Oyster Sauce bottle are probably the two most iconic shelf items ever.
Iconic I agree, but perhaps not as much as knorr chicken broth mix or fish sauce
Or Maggie seasoning sauce.
LKK is the Coca-cola of Oyster Sauce! It's the closest we can come to Cantonese living outside Seattle without traveling to Richmond BC.
Was exposed to both these iconic shelf items during childhood, and have good food memories. However, they both contain MSG so I have not bought or eaten these items in my adult years 😇
@@tooflesstesla there's nothing wrong with msg!
This was the first “exotic” ingredient I discovered at a neighborhood Chinese grocery in Detroit in the 1970s. Still a big fan.
I learned about this product from Mike Chen and started buying it last year! I was surprised at how good it is. I love the beans!
that looks like the fish called Milk Fish, the national fish of the Philippines.
When I was a kid, I always wondered why mom and dad liked this stuff. Who wants to eat preserved fish with black beans? Now that I'm old, I finally get it! Thanks for the video.
Huge fan of this team. I've always enjoyed Steph's focused and informed commentary at the end of each video . . kinda of a Julia Child textbook corrective of what we just saw. This was instructive and a lot of fun.
My mother is Vietnamese, not Chinese, but growing up we always had these in the house, I'd totally forgotten about them! Thanks for the nostalgia.
I live in Toronto and see boxes of these in the Chinese groceries around here. Now I know how to eat the thing, I should go buy one can and try cooking with it.
Its really gooodd
My fam used to fry some onions and garlic
Add the fish and stir fry it
Amazing
@@dancingbanaenae2536 my fam the same too! My mom adds some sugar in as well - brings a pleasant flavor balance
@@tokenjay oooh might try that with the can of fried dace in my stash hehe
I haven't had this since I was a kid and totally forgot about this... I will need to go to the store!
As always, succinct and informative! I love the end of history and recipe after. I also took joy in learning about the expression “rice killer”. Adding that to my vocabulary.
Delicious childhood memories! My mum used to just fry them in the wok until they firmed up and had a slight crust on them and the black beans. Freaking delicious as it boosts the umami flavour.
Haven’t had this in forever, but it’s definitely a comfort food for me. We would just pour the whole can into a bowl and steam it then eat it with plain porridge. 😋
I ate this with plain porridge during my childhood days, love it, miss it!
I remember having this when I was kid! My family just empty the whole can into a plate and steamed to reheat it as a side with other dishes 👍🏻👍🏻 I think I need to go look for it in the next Asian grocery store trip
Funny, just bought a can a couple weeks ago. Blast from the past. Growing up in the 60-70’s, this was one of the few regular items in our small town Chinatown. Definitely a classic overseas Cantonese staple that my parents bought all the time. Remember putting the rice on and leaving the can on top of the lid to heat it. I put away a lot of rice with this stuff.
My grandfather used to eat these cans a lot, he was from Guangdong province before immigrating to the US many years ago
omg yes! been eating this since I was a kid! They banned it in the UK for a while because there was problems with the manufacturing and had certain poisons in them. Just found out a few years ago that they brought it back and I can't get enough!!!
Dace of our lives, I love it!
Original title on the thumbnail was going to be "In Dace We Trust" before we decided against it lol
I've never seen it used to cooked with other things. As a kid we steamed it and ate with white rice. So GOOD!
This tinned fish is one of my favourites since childhood, the other is tinned 5 spice braised beef. I couldn't buy tinned beef in UK but the tinned fish is available occasionally. I have been eating it with plain rice in my life. I am curious about the 2 recipes. Thank you for posting this video.
I just tried that fried recipe, and MAN was it good! Added some chinese chive bc I had it on hand. I will definitely buy this consistently from now on.
I’ve been missing something from some of my grandma’s recipes (poorly written, classic.) and im sure this is it as I remember the damn cans everywhere lol! Thank you so much for this!
Thanks for the history lesson. I enjoyed it very much!
I have been eating fried dace with black beans as well as other flavors since a wee child. It used to be considered peasant food but for me it was a rare treat. Oh what wonderful memories...
I also have fond memories of eating this with rice as a kid! It's so yummy!
I grew up with this! My favorite way to eat this is by steaming some rice and once cooked, open the can and mix it inside the cooker, cover again for 5 minutes and enjoy!
Even as a vegetarian I love learning about things like this. Even if I can't personally eat it I love knowing about international food traditions and favorites. Thanks to this channel I have a better idea of how to really cook Chinese food. I would love to learn about the food of more countries the way I've learned from you two (well... and let's not forget your father's contributions!)
A bowl of steamy white rice or plain porridge with this is heaven, the oil drizzled on the rice/porridge and the edible soft bones
I’ve always looked at those cans and wondered how they taste, can’t wait to try!
Awesome upload. I discovered this delicacy on my own. I enjoy it with plain rice heated in the microwave. I always drain the oil and discard it. I never understood why there's so much oil. Fried rice and stir fry veggies with it!!!! Thank you very much. I always have fried dace or sardines with black beans in my pantry for a quick delicious meal during busy times. I am going to try the fried rice right away. Foo qua when I get hold of fresh ones. A very big thank you again.
I used to just drop the content of a whole can into the rice and steam it all together, also because lazy.
Fucking genius!
It's a childhood favorite of mine. My adult son loves it too.
I’m not sure whether I appreciate your cooking lessons or your history lessons more but thanks for both.
We used this for years (deades actually). It was always in the pantry. Loved it. Great way to get a quick meal together. Then we became worried about how polluted the waters were iin which these fish live. Not sure if this was based on reports we read or not. Too long ago. Sadly, not part of our diet now.
The Pearl River is one of the world's most polluted rivers. Fish farms in the river and delta area thus have the fish live and grow up in the polluted water. I also loved chewing on the chewy fried dace and the most prized cans for me were the ones with black bean AND pickled vegetable for that unique taste of the pickled vegetable. But ever since I read about the Pearl River pollution, I stopped eating the farmed fish from there. Shrinkflation seems to have reduced the contents of the cans too. I could swear they were 11 ounce cans before and then they became 9 oz. And now they are 6.5 ounces when I checked at the import market last week. I was thinking I dared eat one can after years of not having any.
That can was a big part of my childhood. I didn’t know it was a thing for us Cantonese other than my family!
Same with my family.
Growing up, we had this all the time and I'm Malaysian! My brother and I loved it and whenever we saw the can we'd say "Friied Daaace, Friieed Daaace!!" I've seen the cans w/out the black beans but I don't know why anyone would buy those! 😆As an adult, I buy this now and then when I'm at the asian supermarket and see it on the shelf. It's about $4 a can nowadays...a lot more expensive than when I was younger. Like my parents did, I usually just warm it up a little bit in a pan and ate it with rice (and a vegetable side dish). I've never thought about cooking it with anything though!
woah what are the chances I've actually had this exact kind before haha. the asian stores by where i live don't have much, but I saw this one day and knew i had to try it!
An eternal classic. Filling and flavourful.
One of my favorites.
OMG...it took me 8 years to understand this. I lived in Kunming for a couple of years, in a nice new gated apartment complex. There was this stray cat that always hung around and I felt sorry for it, so I decided to buy some canned fish and put it out for the cat near the pond in the courtyard. (A pretty normal thing back home.) Of course, I couldn't read the cans and I had no idea what was in this one, other than fish. So, I bought of can of this stuff, took it to the pond where the cat was, and put some of it out on the sidewalk. The people walking by were looking at me like I was crazy! Until now, I wasn't sure why. They probably thought I was the insane weiguoren feeding this delicacy to a mangy cat!
human foods and pet foods are not the same just don't spoil or kill the lovely kat...
@@lovefreebee In the U.S., we've fed canned tuna to cats for as long as there has been canned cat food. Personally, I'd prefer to give them tuna in water, rather than tuna in oil. In general, our tuna doesn't have seasonings or additives. In the U.S., the higher quality standard is what we call "human grade". I'd imagine it could be different where you live.
This is too salty for cat. You will cause the cat it's health with the amount of salt n oil. Any decent human with a little animal knowledge will give you a WTF look.
@@MarkzOng I left out the most funny part,. That hungry looking cat wasn't even interested in it,. I'm guessing it knew more about the stuff than I did. Lol.
@@shyamdevadas6099 Thank God the cat did not succumb to its hunger and go for it.
This brings back memories from the 1970s on Long Island when I was introduced to this wonderful fish product. I was intrigued by fermented black bean flavor. Still loving it.Made the vegetable version today with choy sum.
That's my favorite go to thing. Especially if the only thing in the fridge is just rice
Chinese filipino here. Didn't really grow up Chinese, so I never learned how to cook the food, but have always enjoyed it. Thanks for demystifying this food for us!
well i guess i'm opening my emergency can for dinner tonight
Saw this on sale at my local Asian supermarket so I decided to pick up some. OMG...SO good. Rice killer for sure! Thanks for another great recipe.
Dausi Lengyu with plain congee! that's the one!
I made this today. I added diced onions as well along with the garlic and seasoned with salt,pepper,mushroom powder and tiny amount of sugar to balance out the saltiness. Delicious 😋 ❤️
Haha doggo... No iconic fried fish for you!
i love that i live in australia the first time i bought it a can was fifty cents now it is arrounD $4.00 I MANY PEOPLE caught up with his goodie in a can
Wow crappers. I gotta get in on this I've always seen it but never tried it I think
If I remember correctly, this usually came with bones intact. However the fish is fried enough that usually the bones are actually edible.
Yep edible, they're great to eat!
You are 100% correct
i think it's actually the canning process that makes canned fish bones soft enough to eat.
Yes! and it's CALCIUM!
Thank you for the cultural and historical info... When I saw this can of fish, my brain sparkle and brought back great childhood memories. ❤️
I didn’t manage praise you both when you posted Lao Gan Ma, but I’d like to praise you both for that too... still following, still supporting and still loving your channel after nearly 2 years... so, again, Thank You both and keep up the good work 👍😊
I just know how to eat it?! THANK YOU SO MUCH,...
Totally brings back memories! Personally, though, I prefer the plain Fried Dace, not the ones with black beans. I can still get them from my local oriental store. I could easily demolish an entire can with some steamed rice.
I keep catching dace all the time in Animal Crossing.
I haven’t greeted my villagers in half a year almost but I feel to guilty to visit them again.
I hope you got some space!
My favorite simply open the can warm up in ovennette for 15 minutes and eat with white steam rice. So good.
The best brand is the Pearl River Bridge. This is the more expensive brand in HK for decades.
i never saw this canned fish. Is this called Milk Fish???? its from a fish pond?
@@eduardochavacano it isnt bangus
Thanks, guys. I've been loving this channel for months now. Another great video. Going to try and pick up a can or two (here in the NYC area) and make my family a new variant of fried rice.
BTW: Maybe I missed it, but I only learned Steph's name from the comments. Steph, you're doing great work. Thanks again to both of you.
PS: The "outro" music makes me and my wife smile every time. It's perfect.
Hellllll yeah I loved this shit. I ate this at least once a week growing up in Canada.
I'm so happy that a lot of the foods I grew up with are now socialized. Growing up in Canada I thought what I was eating was unique and no one would like. It's also good for me to see how my mom and dad would have made them so we can keep passing on these fantastic family foods. Soul food!
Ah the can of fish I buy whenever I'm too lazy to cook dishes for the rice
that's why i love some thai sauces like prik nam pla (garlic, chilies, fish sauce, and lime juice). You can take any random veggies or protein, slap it on some rice, and dump a spoonful of that sauce on it and you got yourself a meal. I've made meals of rice, fried eggs (or if im lazy some cold meat), and that sauce. It's packed with flavor so it makes anything taste great and makes you think your eating a great meal rather then 90% rice and 10% bland meat.
Been more than 10 years since i last eat those. One of the best canned fish
The can being a luxury item in the 80s was something I didn't know. Growing up, my parents would tell me it's poor man's dish because a little of the fish does a lot.
That's basically being the case with canned food all over the world.
As a Hong Kong native living in New York, I cooked that with Chinese sausage with rice in an Instant Pot. Yummy!!!!
That sounds very yummy ....
I don't know that brand, I grow up with ' river pearl' brand.
Mee too, I'm from Malaysia. But after the melamine scare, I seldom consumed canned food imported from China
I haven't had mackerel or sardines since I was a poverty-stricken kid, worth trying it again?
What's wrong with mackerel or sardines? Nothing to do with poverty - these are healthy fish to eat. Dace on the other hand....
Great timing as I randomly picked up a can of this at the international market as it sounded tasty. I had no idea how I was going to eat it but the fried rice idea looks great and very delicious!
I'm not a picky eater unless it comes to bones, do you find this fish bony or do they sort of dissolve like anchovies? Love u guys, thank
They totally dissolve, like anchovies.
@@ChineseCookingDemystified perfect!
U guys are amazing
Yes, the bones are edible. My favourite bit actually
I went to college in NYC during the ‘70s. We used to hang out in Chinatown. One of my friends introduced me to dried fish in black bean sauce. What a wonderful treat!
One of the best canned food. The other one who can compare is portugal sardine.