Salted Fish and Eggplant Clay Pot

Cooking StepsHow to cook Salted Fish and Eggplant Clay Pot step by step

Cooking Process

1. 
   Step 1 Detail

   Prep the ingredients: 1) Cut the eggplant into long strips and soak in water for 10 minutes to prevent oxidation; drain well (pat dry with paper towels so it doesn’t splatter when pan-frying). 2) Soak the salted fish in warm water for 15 minutes to remove excess salt, then dice into small pieces. 3) Mix the sauce: 2 tbsp light soy sauce + 1 tbsp oyster sauce + ½ tbsp dark soy sauce + ½ tbsp sugar + a splash of water.

2. 
   Step 2 Detail

   Pan-fry the eggplant: Heat a generous amount of oil in a wok over medium heat. Add the eggplant strips and pan-fry until softened with lightly browned edges, then set aside. (For a lighter version, roast in an air fryer at 180°C for 10 minutes, flipping halfway through.)

3. 
   Step 3 Detail

   Stir-fry the aromatics: Leave a little oil in the wok. Stir-fry the minced pork belly until it changes color and releases its fat. Add the ginger, garlic, and salted fish dice — stir until fragrant. Toss in some chopped chili or green pepper if desired.

4. 
   Step 4 Detail

   Braise until flavorful: Return the eggplant to the wok and toss to combine. Pour in the sauce mixture and add ½ bowl of water or stock. Bring to a boil, then reduce to medium-low and braise for 5–8 minutes so the eggplant soaks up all the flavors.

5. 
   Step 5 Detail

   Thicken and serve: Turn the heat to high, drizzle in the cornstarch slurry (cornstarch mixed with a little water), and stir until the sauce is glossy and coats the eggplant. For a clay pot presentation, transfer everything to a heated clay pot, simmer for 2 minutes, and garnish with scallions. Serve piping hot!