Steamed Eggplant with Minced Pork and Salted Fish 鹹魚肉碎蒸茄子

A classic Cantonese home-style dish featuring tender steamed eggplant topped with savory minced pork and aromatic salted fish, a perfect companion for white rice.

Nutrition (per serving)

Ingredients

• 2 medium eggplants (approx. 500g)
• 200g minced pork
• 30g salted fish (Mei Heung type)
• 3 cloves garlic
• 1 tbsp minced ginger
• 2 stalks green onions
• 2 tbsp water (for cooking pork)
• 1 tbsp oil
• 1 tbsp soy sauce (for pork marinade)
• 1 tsp Shaoxing wine (for pork marinade)
• 0.25 tsp white pepper (for pork marinade)
• 1 tsp cornstarch (for pork marinade)
• 1 tsp sesame oil (for pork marinade)
• 2 tbsp light soy sauce (for sauce)
• 1 tsp sugar (for sauce)
• 1 tbsp water (for sauce)
• 1 tsp sesame oil (for sauce)

Steps

1. Prepare eggplant. Wash and cut eggplant into 1-inch thick rounds or wedges. Soak in salted water for 10 minutes to prevent browning and reduce bitterness.
2. Prepare minced pork. In a bowl, combine minced pork with soy sauce, Shaoxing wine, white pepper, cornstarch, and sesame oil. Mix well and set aside to marinate.
3. Prepare salted fish and aromatics. Finely dice the salted fish. Mince garlic and ginger. Chop green onions for garnish.
4. Sauté aromatics. Heat oil in a wok or pan. Add minced garlic and ginger, stir-fry until fragrant.
5. Cook salted fish and pork. Add diced salted fish to the wok, stir-fry until fragrant. Add marinated minced pork, break it apart and stir-fry until mostly cooked. Add water to prevent drying out.
6. Arrange eggplant and top with pork mixture. Drain the eggplant and arrange on a heatproof plate. Spoon the cooked minced pork and salted fish mixture over the eggplant.
7. Steam. Place the plate in a steamer. Steam over high heat for 20-25 minutes, or until eggplant is tender.
8. Prepare sauce. While steaming, combine light soy sauce, sugar, water, and sesame oil in a small bowl.
9. Garnish and serve. Once steamed, carefully remove the plate from the steamer. Drizzle the prepared sauce over the eggplant. Garnish with chopped green onions and serve hot with rice.

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