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!

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  • 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 sugar)

Sauce:

  1. 2 tbsp light soy sauce

  2. 1/4 cup water

  3. 2 tbsp spicy bean paste (adjust to preference)

  4. 2 tbsp black vinegar

  5. 1½ tbsp sugar

  6. 1 tbsp hua tiao wine

Steps:

  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,

  5. ¼ cup water,

  6. 2 tbsp spicy bean paste (adjust to preference),

  7. 2 tbsp black vinegar,

  8. 1½ tbsp sugar,

  9. and 1 tbsp hua tiao wine

  10. Mix well and set aside

  11. Heat 3 tbsp oil in wok

  12. Add 1 tbsp minced garlic,

  13. 1 tbsp minced ginger

  14. Add 50g salted fish

  15. Stir fry until fragrant

  16. Add 150g minced pork

  17. Stir fry until cooked

  18. Add sauce mixture

  19. Mix well and bring to boil

  20. Add fried eggplants

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

  22. Add 30g chopped spring onions

  23. Thicken with 3 tbsp cornstarch solution

  24. Mix well and serve