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Salted Fish and Eggplant Clay Pot
This comforting clay pot dish combines sweet tender Chinese eggplant with savory salted fish creating a harmonious balance of flavors while the minced pork belly adds richness and soft texture. The gentle stewing in broth infused with dark soy sauce light soy sauce oyster sauce and sugar results in a deeply satisfying meal perfect for […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Salted Fish and Eggplant Clay Pot
| Ingredient | Amount |
|---|---|
| Chinese eggplant | 2 as needed |
| Salted fish | 50 as needed |
| Pork belly (minced) | 100 as needed |
| Ginger | a little |
| Scallions | 2 as needed |
| Garlic | 2 as needed |
| Dark soy sauce | ½ |
| Light soy sauce | 2 as needed |
| Oyster sauce | 1 as needed |
| Sugar | ½ |
| Salt | ¼ |
| Cornstarch | 1 as needed |
| Cooking oil | as needed |
- Chinese eggplant2 as needed
- Salted fish50 as needed
- Pork belly (minced)100 as needed
- Gingera little
- Scallions2 as needed
- Garlic2 as needed
- Dark soy sauce½
- Light soy sauce2 as needed
- Oyster sauce1 as needed
- Sugar½
- Salt¼
- Cornstarch1 as needed
- Cooking oilas needed
Cooking StepsHow to cook Salted Fish and Eggplant Clay Pot step by step
-
Step 1Prep 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.
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Step 2Pan-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.)
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Step 3Stir-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.
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Step 4Braise 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.
-
Step 5Thicken 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!
Salted Fish and Eggplant Clay Pot
This comforting clay pot dish combines sweet tender Chinese eggplant with savory salted fish creating a harmonious balance of flavors while the minced pork belly adds richness and soft texture. The gentle stewing in broth infused with dark soy sauce light soy sauce oyster sauce and sugar results in a deeply satisfying meal perfect for […]
Ingredients
- 2 as needed Chinese eggplant
- 50 as needed Salted fish
- 100 as needed Pork belly (minced)
- a little Ginger
- 2 as needed Scallions
- 2 as needed Garlic
- ½ Dark soy sauce
- 2 as needed Light soy sauce
- 1 as needed Oyster sauce
- ½ Sugar
- ¼ Salt
- 1 as needed Cornstarch
- as needed Cooking oil
Instructions
-
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.
-
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.)
-
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.
-
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.
-
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!
