Stir-fried Choy Sum with Dace Fish Balls
ID: cb840f6a...
Stir-fried Choy Sum with Dace Fish Balls is a classic Cantonese-style 'Dai Pai Dong' (open-air food stall) home-cooked dish. The Choy Sum is crisp and vibrant green, absorbing the freshness of the dace fish balls and the 'wok hei' (breath of the wok). A touch of lard and a splash of rice wine added to the hot pan create an incredibly aromatic dish that pairs perfectly with steamed rice.
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🍳 Cooking Flow
Trim and cut the Choy Sum into sections, wash thoroughly, soak for 10 minutes, and drain well. → Heat oil in a wok, stir-fry the dace fish balls until fragrant, then remove and set aside. → Add a little lard to the wok, sauté garlic, ginger mince, and chili over low heat until aromatic, then add the Choy Sum and stir-fry over high heat for 1 minute. → Add salt, sugar, and chicken powder to season. Return the dace fish balls to the wok, drizzle rice wine along the edge of the pan, cover, and steam for 20 seconds. → Open the lid, stir to combine, pour in a little starch water to thicken the sauce, finish with a drizzle of oil, and stir-fry quickly over high heat before serving.
Cooking Steps
Brief Cooking Order
Trim and cut the Choy Sum into sections, wash thoroughly, soak for 10 minutes, and drain well. → Heat oil in a wok, stir-fry the dace fish balls until fragrant, then remove and set aside. → Add a little lard to the wok, sauté garlic, ginger mince, and chili over low heat until aromatic, then add the Choy Sum and stir-fry over high heat for 1 minute. → Add salt, sugar, and chicken powder to season. Return the dace fish balls to the wok, drizzle rice wine along the edge of the pan, cover, and steam for 20 seconds. → Open the lid, stir to combine, pour in a little starch water to thicken the sauce, finish with a drizzle of oil, and stir-fry quickly over high heat before serving.
Introduction
Stir-fried Choy Sum with Dace Fish Balls is a classic Cantonese-style 'Dai Pai Dong' (open-air food stall) home-cooked dish. The Choy Sum is crisp and vibrant green, absorbing the freshness of the dace fish balls and the 'wok hei' (breath of the wok). A touch of lard and a splash of rice wine added to the hot pan create an incredibly aromatic dish that pairs perfectly with steamed rice.
Step 1
Prepare the Choy Sum: Trim off any long woody stems or flower buds. If the stalks are long, cut them into two sections using an angled cut.
Step 2
Wash the Choy Sum: Place in a basin and rinse thoroughly to remove grit. Use a thin stream of running water to rinse, then soak for about 10 minutes to remove pesticide residues. Drain well.
Step 3
Prepare the aromatics: If the dace fish balls are large, cut them in half. Smash the garlic cloves; mince the old ginger; slice the Thai chili thinly (if you prefer no spice, use red bell pepper instead).
Step 4
Sear the dace fish balls: Heat oil in a wok, add the fish balls, and stir-fry over medium heat until golden and fragrant. Remove and set aside (if using cold fish balls from the fridge, it is recommended to blanch them first).
Step 5
Sauté the aromatics: Reheat the wok with a little cooking oil and lard. Once hot, add the garlic, ginger, and chili slices. Sauté over low heat until slightly golden and fragrant.
Ingredients List
Important Notes
Never blanch the Choy Sum; stir-frying it raw is essential to maintaining its vibrant green color, crisp texture, and 'wok hei'. 🔥
Keep the heat on high throughout the process of stir-frying the greens to prevent them from turning yellow and to ensure they remain crisp and tender. 💡
Adding a small amount of lard while sautéing the aromatics will make the dish much more flavorful and give it that authentic Dai Pai Dong aroma. ⚠️
Adding rice wine and covering for 20 seconds effectively brings out the sweetness of the fish balls and greens while ensuring the vegetables are thoroughly cooked. ⏱️
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