Stir Fry Eggplant with Fried Dace (豆豉鲮鱼烧茄子)

The first recipe is Stir Fry Eggplant with Fried Dace, which is my favorite because eggplant is absorbing. Once it soaks up the goodness from the fish, it tastes better than meat. \

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the eggplants in half, lengthwise. Then, slice them diagonally into 2/3-inch thick pieces. I like to use long, skinny Chinese eggplants because they are tender, but other kinds will also work.

Step 2

Add the eggplant and 1 tsp of salt to a big mixing bowl and toss thoroughly. Set it aside for 15 minutes. Eggplant is a tricky vegetable. Without the correct preparation, it will taste extremely plain. The salt will soften the flesh, making it easier to cook so you don't end up with firm and under-cooked eggplant.

Step 3

While waiting, cut one red chili and one green chili into bite-size pieces. If you don't eat spicy food, you can use bell peppers. Finely mince ½ Tbsp of ginger and 1 Tbsp of garlic, and dice one scallion. Separate the white and green parts.

Step 4

Open one can of fried dace. Break the fish meat into bite size pieces. Reserve the fermented black beans and oil on the side.

Step 5

After 15 minutes, the salt has drawn out some moisture from the eggplant. Squeeze to eliminate the water as much as possible.

Step 6

Quickly rinse the eggplants under running water to remove the excess salt. Squeeze it again to get rid of the excess water.

Step 7

Intentionally arrange the eggplant on a plate with the skin side face down and set it aside.

Step 8

Preheat your wok over a medium-heat stove. The fried dace is cured in oil, so you will have excess oil in the can. Add the oil to the wok and leave the fermented black beans behind.

Step 9

Slide the eggplant into the wok. Since you flipped the eggplant ahead, the skin side should now be in contact with the wok bottom. That is the trick to retain the purple color.

Step 10

Cook the skin side for 30 seconds the stir the eggplant for 1-2 minutes or until the eggplant is soft and tender.

Step 11

Push the eggplant to the side of the wok so you have room to add the minced ginger, garlic, green and red chili, the fermented black beans from the can, and the fish meat. Stir over low heat until fragrant, then combine everything together.

Step 12

We did rub the eggplant with salt, but we also rinsed it. Every brand of fried dace has a different sodium level, so you have to taste it to adjust the flavor. Mine needs a small drizzle of fish sauce, just 2 tsp, to give the dish a little extra umami flavor.

Step 13

Last, toss in the diced scallions and mix well. Serve with white rice.

↑Support creators by visiting their site 😊