Braised Eggplant with Salted Fish and Minced Pork鹹魚茄子煲
A classic Cantonese claypot dish featuring tender eggplant braised with savory salted fish and flavorful minced pork, creating a rich and aromatic experience.
01Ingredients
- 2 large eggplants (about 600g), cut into 2-inch pieces
- 200g minced pork
- 30g salted fish (preferably Mui Heong/Mei Xiang type), finely diced
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 1 red chili, deseeded and sliced (optional)
- 2 tbsp cooking oil
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp cornstarch slurry (1/2 tbsp cornstarch mixed with 1/2 tbsp water)
- 2 sprigs green onions, chopped, for garnish
- Sauce: 2 tbsp oyster sauce
- Sauce: 1 tbsp light soy sauce
- Sauce: 1/2 tsp dark soy sauce
- Sauce: 120ml water or chicken broth
Nutrition (per serving)285kcal
- Protein16.2g
- Carbs18.5g
- Fat16.8g
Fiber 4.2 gSodium 1042 mg
02Steps
- Prepare the eggplant: Heat cooking oil in a wok over high heat. Fry eggplant until slightly softened and browned. Remove and set aside.
- Marinate the minced pork: In a bowl, combine minced pork with Shaoxing wine, sugar, and white pepper. Mix well.
- Sauté aromatics: In the same wok, add a little more cooking oil if needed. Sauté salted fish, minced garlic, and minced ginger until fragrant. Add sliced red chili if using.
- Cook minced pork: Add marinated minced pork to the wok and stir-fry until cooked through and crumbly.
- Combine and simmer: Return the fried eggplant to the wok. Pour in the pre-mixed sauce (oyster sauce, light soy sauce, dark soy sauce, water or chicken broth). Bring to a simmer.
- Thicken the sauce: Stir in cornstarch slurry and cook until the sauce thickens to your desired consistency.
- Serve: Transfer the dish to a preheated claypot if desired, or serve directly from the wok. Garnish with chopped green onions.
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