Braised Fish Fillet with Eggplant and Salted Fish鹹魚茄子炆魚腩
Flaky fish fillets and tender eggplant are slow-braised with fragrant salted fish, creating a rich, savory, and umami-packed dish.
01Ingredients
- 300g cod fillet, cut into large chunks
- 2 large eggplants, cut into wedges
- 50g salted fish, diced
- 3 cloves garlic, minced
- 2 slices ginger, minced
- 1 red chili, sliced (optional)
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp cornstarch (for thickening)
- 200ml chicken broth or water
- 2 tbsp cooking oil
- 1 spring onion, chopped for garnish
Nutrition (per serving)258kcal
- Protein22.5g
- Carbs15.8g
- Fat11.2g
Fiber 3.2 gSodium 890 mg
02Steps
- Heat cooking oil in a wok over medium-high heat. Pan-fry eggplant wedges until slightly softened and browned. Remove and set aside.
- Add remaining oil to the wok. Sauté diced salted fish until fragrant and crispy. Add minced garlic and ginger, stir-fry until aromatic.
- Add fish fillet chunks and pan-fried eggplant back to the wok. Pour in chicken broth (or water), soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Bring to a simmer.
- Cover and braise over medium-low heat for 10-12 minutes, or until fish is cooked through and eggplant is very tender. If desired, add sliced red chili.
- Thicken the sauce with cornstarch slurry if desired. Stir gently until the sauce thickens. Garnish with chopped spring onion and serve hot with rice.
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