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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Heat cooking oil in a wok over medium-high heat. Pan-fry eggplant wedges until slightly softened and browned. Remove and set aside.
2. Add remaining oil to the wok. Sauté diced salted fish until fragrant and crispy. Add minced garlic and ginger, stir-fry until aromatic.
3. 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.
4. 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.
5. 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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