Braised Dace with Indian Lettuce
Indian lettuce forms the base beneath dace in a thickened fermented black bean sauce. The finished dish is attractively colored, with a savory umami flavor and a hint of sweetness.
Ingredients
Indian lettuce (cut into 10 cm segments)
to taste
scallion (minced)
to taste
garlic (minced)
to taste
ginger (minced)
to taste
fermented black beans
to taste
dace
to taste
stock
to taste
cornstarch slurry (for thickening)
to taste
cooking oil
15 g
sesame oil
1 tsp
other seasonings
to taste
Instructions
1
Prepare the lettuce
Cut the Indian lettuce into 10 cm segments, blanch in boiling water until tender, then arrange on a plate and set aside.
2
Prepare the aromatics
Finely mince the scallion, garlic, and ginger, and set aside.
3
Cook the dace
Heat oil in a pan, stir-fry the scallion, garlic, ginger, and fermented black beans until fragrant, add the stock and other seasonings, bring to a boil, add the dace, and thicken with the cornstarch slurry.
4
Plate the dish
Spoon the thickened sauce over the lettuce, drizzle with sesame oil, and serve.
