Famous Eggplant Dishes
Eggplant with Salted Fish is an irresistible and famous Chinese eggplant dish. Crispy golden eggplant strips are perfectly combined with aromatic salted fish pieces, enhanced with chili peppers, scallions, ginger, and garlic. The rich, savory sauce is mouthwatering, with each bite filled with intense freshness and unique salty notes. It’s an irresistible culinary delight.
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Making Eggplant with Salted Fish isn't difficult. With these key steps and techniques, you can create a delicious dish:
1.Soak the Eggplant:
Why: Cutting eggplant and exposing it to air can cause it to discolor quickly. Soaking the eggplant strips in water prevents this oxidation and also reduces the amount of oil the eggplant absorbs, making the dish healthier.
How: After peeling and cutting the eggplant into strips, soak them in a large bowl of cold water. Make sure all the strips are submerged. Soak for 5-10 minutes, then drain and set aside.
2.Control the Oil Temperature:
Why: The right oil temperature ensures that the eggplant quickly fries to a golden color without absorbing too much oil. Too low a temperature causes the eggplant to absorb excess oil, making the dish greasy; too high a temperature can burn the eggplant.
How: Heat the oil to around 375°F (190°C). You can use a thermometer to check the temperature or drop a small piece of bread into the oil. If the bread turns golden in 60 seconds, the oil is ready. Maintain this temperature while frying the eggplant.
3.Balance the Seasoning:
Why: Salted fish has a strong salty flavor. If not properly balanced, the dish can become overly salty.
How: When adding salt and other seasonings, do it gradually. Add a portion, taste, and adjust as needed. This ensures that the dish is seasoned to your liking without being too salty.
4.Prepare the Salted Fish:
Why: Salted fish can be very salty. Soaking it in warm water can help reduce its saltiness, making the flavor more balanced.
How: Soak the salted fish in warm water for 10-15 minutes. This helps to mellow the intense saltiness. After soaking, cut the fish into small pieces.
5.Stir-Fry Aromatics:
Why: Stir-frying scallions, ginger, garlic, and chili peppers releases their aromatic flavors. However, using too high heat can burn these ingredients, negatively affecting the dish's flavor.
How: Use medium heat to stir-fry the aromatics. This ensures they release their flavors without burning. Stir until fragrant, then proceed with the recipe.
6.Use Cornstarch Slurry:
Why: A cornstarch slurry thickens the sauce, enhancing the dish's texture. Adding dry cornstarch directly can cause clumping.
How: Mix 1-2 tablespoons of cornstarch with a small amount of cold water until smooth. Slowly pour the slurry into the dish while stirring constantly until the sauce thickens.
7.Even Stir-Frying:
Why: Ensuring all ingredients and seasonings are evenly distributed guarantees each bite is flavorful.
How: Each time you add a new ingredient or seasoning, stir well to combine. Push the existing ingredients to the side of the pan to create space for the new additions, ensuring even cooking and flavor distribution.
8.Ingredient Substitutions:
Why: If salted fish is hard to find, other salty seafood can be used to achieve similar flavors.
How: Substitute with salty shrimp or marinated herring if salted fish isn't available. Follow the same soaking process to reduce excess salt, then chop and use as directed.
By following these detailed tips and techniques, even beginners can easily make a delicious Eggplant with Salted Fish. Happy cooking!
INGREDIENTS
MAIN INGREDIENTS
- Eggplants: 2, peeled and cut into strips, soaked in water
ACCESSORIES
- Salted fish: 1 piece, finely chopped
- Green onions (white part): 3 stalk, cut into sections
- Green onions (green part): 3 stalk, finely chopped
- Ginger: 1 slice, cut into small pieces
- Dried chili peppers: 3, chopped
- Garlic leaves: 1 stalk, chopped
SEASONINGS
- Chili paste: 1 small dish
- Cooking wine: 1 tablespoon
- Water: half a pot
- Oyster sauce: half a dish
- Light soy sauce: 1 tablespoon
- Dark soy sauce: 1/2 tablespoon
- Salt: 1 teaspoon
- Cornstarch water: as needed
DIRECTIONS
STEP 1
Prepare Ingredients:
Finely chop the salted fish and set aside.
Peel and cut the eggplants into strips, soak them in water to prevent browning.
Cut the white part of the green onions into sections and finely chop the green part.
Cut the ginger slice into small pieces and chop the dried chili peppers and garlic leaves.
Set all prepared ingredients aside.
STEP 2
Fry Eggplant:
Heat a small pot of oil until it reaches about 375°F (190°C).
Drain the eggplant strips and fry them in the hot oil, stirring constantly until they turn golden brown. Remove and drain on paper towels.
STEP 3
Cook Salted Fish:
Leave some oil in the pan and add the chopped salted fish, stir-frying until it turns slightly yellow. Remove and set aside.
STEP 4
Sauté Aromatics:
Add the green onion sections, ginger pieces, chopped garlic leaves, and dried chili peppers to the pan. Stir-fry until fragrant.
STEP 5
Add Seasonings:
Add the chili paste and stir-fry briefly.
Add the cooked salted fish and mix well.
Pour in 1 tablespoon of cooking wine and half a pot of water. Stir well and bring to a boil.
Add half a dish of oyster sauce, 1 tablespoon of light soy sauce, and 1/2 tablespoon of dark soy sauce. Stir to combine.
Season with 1 teaspoon of salt.
STEP 6
Combine with Eggplant:
Add the fried eggplant strips and stir to coat them evenly with the sauce. Continue stirring occasionally.
STEP 7
Thicken the Sauce:
Pour in the cornstarch water, stirring constantly until the sauce thickens.
STEP 8
Serve:
Transfer the eggplant to a serving dish, sprinkle with chopped green onions, and enjoy your flavorful Eggplant with Salted Fish!
Recipe analyzer
- Recipes: Famous Eggplant Dishes
- Main Ingredients:7
- Servings per recipe:1
- Servings size:1.4 kg
-
Energy (calories)：507 kcal
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Protein：20.45 g
-
Fat：11.85 g
Why gray?
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Carbohydrates：94.09 g
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Protein: 12%61 kcal
-
Fat: 21%104 kcal
-
Carbohydrates: 67%341 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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