Eggplant with Minced Pork and Salted Fish – 鱼香茄子

Another classic yet homely dish. The eggplants and minced meat are braised in a combination of spicy bean paste and soy sauce. It then absorbs all the umami like a sponge.

Also, don’t underestimate the salted fish, as it adds another layer of aroma to the dish.

Remember to cook more white rice with this for a perfect match!

  • Share:


  • Servings: 4

  • Time: 25 min

  • Skill: Easy

Ingredients

  1. 3 medium eggplants

  2. 150g minced pork

  3. 50g salted fish in oil (cut into cubes)

  4. Oil for frying

  5. 1 tbsp minced garlic

  6. 1 tbsp minced ginger

  7. 30g chopped spring onions

  8. 3 tbsp cornstarch solution (1 tbsp cornstarch mixed with 2 tbsp water)

  9. Sauce

  10. 2 tbsp light soy sauce

  11. 1/4 cup water

  12. 2 tbsp spicy bean paste (adjust to preference)

  13. 2 tbsp black vinegar

  14. 1½ tbsp sugar

  15. 1 tbsp hua tiao wine

Instructions

  1. Cut 3 medium eggplants into 8cm sticks

  2. Heat enough oil in wok, deep fry eggplants until slightly brown

  3. Drain and set aside

  4. For sauce, add 2 tbsp light soy sauce, ¼ cup water, 2 tbsp spicy bean paste (adjust to preference), 2 tbsp black vinegar, 1½ tbsp sugar and 1 tbsp hua tiao wine

  5. Mix well and set aside

  6. Heat 3 tbsp oil in wok

  7. Add 1 tbsp minced garlic, 1 tbsp minced ginger and 50g salted fish

  8. Stir fry until fragrant

  9. Add 150g minced pork

  10. Stir fry until cooked

  11. Add sauce mixture

  12. Mix well and bring to boil

  13. Add fried eggplants

  14. Mix and let it braise for 1-2mins

  15. Add 30g chopped spring onions

  16. Thicken with 3 tbsp cornstarch solution

  17. Mix well and serve