Salty Fish Eggplant Clay Pot

Name: Salty Fish Eggplant Clay Pot
Total time: 35 min
Ingredients: 400g, cut into thick finger-length strips Chinese eggplant; 50g, soaked and flaked salted fish (dried pollack or cod); 4 pieces, soaked and sliced dried shiitake mushrooms; 3 cloves, finely minced garlic; 2, sliced shallots; 1 cup for deep frying vegetable oil; ½ cup chicken stock; 2 tablespoons light soy sauce; 1 tablespoon oyster sauce; ½ teaspoon sugar; 2 tablespoons, for thickening cornstarch mixture

A fragrant Cantonese classic where tender eggplant is gently crisped, then simmered with preserved salty fish and earthy mushrooms in a savory sauce. The clay pot keeps everything warm and aromatic at the table.

35 min

Medium

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Story

This comforting dish brings together the briny depth of preserved fish with the soft, silky texture of eggplant. The key is getting that golden crust on the eggplant before adding the sauce - it holds its shape and soaks up flavor beautifully.

Ingredients

Chinese eggplant 400g, cut into thick finger-length strips

salted fish (dried pollack or cod) 50g, soaked and flaked

dried shiitake mushrooms 4 pieces, soaked and sliced

garlic 3 cloves, finely minced

shallots 2, sliced

vegetable oil 1 cup for deep frying

chicken stock ½ cup

light soy sauce 2 tablespoons

oyster sauce 1 tablespoon

sugar ½ teaspoon

cornstarch mixture 2 tablespoons, for thickening

Instructions

Prep the eggplant

Cut the eggplant into thick strips about the size of your index finger. Lightly dust them with cornstarch and toss until each piece is evenly coated. This helps create that satisfying golden crust during frying.

Crisp the eggplant

Heat oil in a wok until it shimmers - about 350°F (175°C). Carefully lower the eggplant strips in batches and fry until they turn a deep golden brown, about 3-4 minutes. Use a slotted spoon to lift them out and rest on paper towels to drain any excess oil.

Build the flavors

Pour off most of the frying oil, leaving about 2 tablespoons. Add the minced garlic and sliced shallots, stir-frying just until fragrant - about 30 seconds. Toss in the flaked salted fish and sliced mushrooms, cooking together for another minute until everything smells amazing.

Simmer and combine

Pour in the chicken stock, soy sauce, oyster sauce, and sugar. Bring to a gentle simmer. Return the fried eggplant to the pot, spooning the sauce over the top. Let everything cook together for 3-4 minutes so the eggplant absorbs all those savory flavors. Thicken with the cornstarch mixture if you prefer a glossier sauce.

Serve hot

Transfer to a preheated clay pot or deep serving bowl. The residual heat will keep it sizzling at the table. Serve immediately with steamed rice to soak up every drop of that delicious sauce.