Fish-fragrant eggplant has got absolutely nothing to do with fish! Folklore has it that the dish was originally served with river fish and the leftover sauce was used to cook the eggplant.
Ingredients 14
300 g eggplant, long thin, cut diagonally into 2 cm (3/4 in) slices
60 ml neutral-flavoured cooking oil
10 g dried red chilli, rehydrated in warm water for 15 minutes, drained and sliced
10 g garlic, crushed
10 g fresh ginger, piece, julienned
1 red Asian shallot, thinly sliced
salt and ground white pepper, to taste
steamed jasmine rice, to serve
spring onions, finely sliced, to garnish
Sauce
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp Shaoxing rice wine
2 tsp sesame oil
1 tsp white sugar
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Method 5
Cut the diagonally into 2 cm (3/4 in) slices and put in a colander. Sprinkle liberally with salt and allow to sit for at least 30 minutes. Rinse, drain, and pat dry with paper towel.
To make the sauce, combine all the sauce ingredients in a jug.
Heat a wok over a high heat then add the . Fry the , , and for 30 seconds then add the . Fry, constantly tossing, for 5 minutes until the eggplant is cooked through.
Add the sauce and stir through. Season with white pepper to taste. Remove from the heat and transfer to a serving dish.
Garnish with spring onions and serve with rice.
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