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Recipe from Hong Kong chef: Eggplant casserole with salted fish

By Grace Choy | | Updated: 2021-11-16 11:42
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Ingredients and Quantities

1. minced pork 300 grams

2. eggplant: 1pc (around 250 grams)

3. salty fish: 1 pc (around 30 grams)

4. garlic: 3 pcs (chop in dice)

5. shallot: 1 pc (chop in dice)

6. red hot chilli: 1 pc (chop in dice)

7. spring onion: 2 tbsp

8. bean paste: 1~1/2 tbsp

9. brown sugar: 2 tsp

10. shaoxing wine: 1 tbsp

11. cooking oil: 4 +2 tbsp

12. drinking water: 100 ml

Preparations and Steps

1. Rinse eggplant, peel it in striped fashion and cut into pcs;

2. Rinse salty fish and chop small dice;

3. Add 4 Tbsp oil into the pan, high heat to stir fry eggplant until all eggplants absorbed oil;

4.Add the rest of 2 tbsp oil, use high heat, add minced pork, Shaoxing wine, garlic dice, shallot dice, salty fish, bean paste and brown sugar, stir fry a little;

5. Transfer minced pork to the pot, add drinking water, eggplant, stir them well, use high heat to boil, turn to medium heat when boiling, cover lid to cook for 15 mins;

6. Sprinkle spring onion and serve Enjoy!

Eggplant casserole with salted fish. [Photo by Grace Choy/]


Eggplant absorbed oil quickily, you can steam eggplant instead of stir fry;

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