Bitter melon with canned deep-fried fish and fermented black beans

Take the fish out of the can, reserving the oil and fermented black beans; optionally open the fish and remove the bones, then break the meat into small pieces.

Halve and quarter the bitter melon, scrape out the white spongy part with a teaspoon, and slice on a 45-degree angle a third of an inch thick.

Toss with 1.5 tsp salt and rub for a minute or two; let sit 15 minutes.

Thinly slice the garlic and cut the red chili into small pieces.

Squeeze as much liquid as possible from the bitter melon, discard it, rinse several times under cold running water and drain thoroughly.

Over medium heat, add the black bean and oil mixture from the can and the garlic; stir until fragrant.

Add the fish and bitter melon and stir a couple of minutes.

Season with oyster sauce, soy sauce and sugar and cook 3 more minutes over medium heat.

Toss in the red chili and serve.