From : Mandy 168 Better than Takeout, p.194

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184g / 1 can fried dace with fermented black beans

500g / 1.1 pounds grams bitter melon

8.6g / 1.5 taps salt

30g / about 1 red chili pepper

9g / about 3 cloves garlic

11g / 2 taps soy sauce

12g / 2 tps oyster sauce

2.1g / ½ tsp sugar

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1. Take the fish out of the can and break it into bite-size pieces. Reserve the oil and fermented black beans on the side. There is no need to remove the fish bones because they are fragile, tender, and edible.

2. Quarter the bitter melon lengthwise. Remove the white spongy part with a knife first and then scrape completely using a spoon. Cut the bitter melon at a 45-degree angle into ½-inch thick slices.

3. Season the bitter melon with salt and rub for a few minutes to reduce the bitter taste. Let it sit for 15 minutes.

4. While waiting, slice a few cloves of garlic thinly and cut a red chilli into small pieces. Set them aside. If you don't eat spicy food, use bell peppers.

5. Squeeze the excess moisture out of the bitter melon. Rinse off the salt with cold running water several times and drain thoroughly.

6. Add the reserved fermented black bean and oil mixture from the can and the garlic slices to a wok. Stir over medium heat until fragrant.

7. Add the canned fish and drained bitter melon to the wok and stir for 2 minutes.

8. Season the dish by adding oyster sauce, soy sauce, and sugar. Continue to stir for 3 more minutes to mingle everything.

9. Before serving, add the red chilli and mix well. Serve with white rice.