Cantonese Salted Fish and Eggplant Stir Fry (Fish Fragrant Eggplant)
Unlike the Szechuanese dish, the Cantonese version does the name justice. Use salted fish to create a fragrant and deeply savoury sauce, and use as much or as little meat as you like.
Servings: 7
Ingredients
- 1200 g ground pork
- 3 eggplants
Aromatics
- 1 piece of salted fourfinger threadfin fish deboned and minced
- A few cloves of garlic crushed and peeled
- A few slices of ginger
- A few shallots peeled and halved
For the sauce
- 4 tbsp Shaoxing wine
- 4 tbsp light soy sauce
- 2 tbsp dark sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
Instructions
- Prepare the aromatics and the salted fish, and set aside. Wash and eggplant into large chunks.
- Heat about 1cm of oil in a pan until it bubbles around a pair of wooden chopsticks.
- Briefly fry the eggplant in batches, until lightly browned, and reserve.
- Blot off excess oil with paper towels. Stir fry ground pork in batches until lightly ground, and reserve.
- Stir fry aromatics until fragrant. Add sauce ingredients, pork, and eggplant back into the pan. Stir to combine and simmer briefly.
- Taste and adjust seasoning. If desired, thicken the sauce with a cornstarch slurry and serve hot.