If you are ready to dive into a dish that brilliantly combines bold flavors and comforting textures, the Cantonese Salted Fish Eggplant Stir-Fry (With Pork) is an absolute must-try. This recipe brings together tender eggplants and savory ground pork with the unmistakable salty punch of salted fish, creating a harmony of umami that is deeply satisfying. Each bite bursts with layers of taste that speak of authentic Cantonese home cooking, making it ideal for sharing with friends and family or simply indulging yourself on a cozy evening.

Cantonese Salted Fish Eggplant Stir-Fry (With Pork) - Recipe Image

Ingredients You’ll Need

Don’t let the long list intimidate you—this dish relies on simple yet essential ingredients that each play a crucial role. From the aromatics that deepen the flavor base to the sauces that balance sweetness and saltiness, every component works in concert to deliver a richly textured and colorful stir-fry.

1200g ground pork: Provides a hearty, savory foundation and absorbs the sauce beautifully.
3 eggplants: Chopped into large chunks, these soak up the flavors and maintain delightful texture.
1 piece of salted fourfinger threadfin fish, deboned and minced: The star ingredient that brings signature salty umami to the dish.
A few cloves of garlic, crushed and peeled: Adds aromatic depth and a subtle bite.
A few slices of ginger: Infuses a fresh, slightly spicy note to brighten the dish.
A few shallots, peeled and halved: Contributes mild sweetness and layers of flavor.
4 tbsp Shaoxing wine: Enhances complexity and adds a touch of warmth.
4 tbsp light soy sauce: Delivers saltiness and umami without overpowering.
2 tbsp dark soy sauce: Brings richer color and a hint of caramelized flavor.
1 tbsp oyster sauce: Adds sweetness and savory depth for a well-rounded sauce.
1 tbsp sugar: Balances the salty and earthy tones beautifully.
Oil for frying: Essential for achieving that perfect golden edge on the eggplants and properly cooking the pork.

How to Make Cantonese Salted Fish Eggplant Stir-Fry (With Pork)

Step 1: Prepare Aromatics and Eggplants

Start by mincing the salted fourfinger threadfin fish, making sure to remove all bones for a smooth texture. Peel and crush the garlic cloves, slice the ginger, and halve the shallots—these aromatics are vital to creating that signature fragrance. Next, wash the eggplants and cut them into large, chunky pieces that will hold their shape during frying.

Step 2: Fry the Eggplants

Heat about 1cm of oil in a pan over medium-high heat. To test if the oil is ready, dip a pair of wooden chopsticks in and watch for steady bubbling around them. Fry the eggplant chunks in batches, making sure not to overcrowd the pan. Cook them until they turn a lovely light brown color and have softened, then transfer to a plate lined with paper towels to drain the excess oil—this step ensures they won’t be greasy but beautifully tender.

Step 3: Cook the Ground Pork

In the same pan, remove most of the oil if necessary, then stir-fry the ground pork in batches. The goal here is to brown the pork lightly, allowing its natural flavors to develop without overcooking. Set the cooked pork aside once done.

Step 4: Stir-Fry Aromatics and Combine Ingredients

Now, stir-fry the garlic, ginger, shallots, and minced salted fish until fragrant—this will only take a minute or so, and the kitchen will immediately come alive with inviting aromas. Add the sauce ingredients next: Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and sugar. Pour this flavorful sauce over the aromatics, then return the cooked pork and eggplant to the pan. Stir everything together, allowing the ingredients to mingle and the sauce to simmer briefly for a mouthwatering finish.

Step 5: Final Adjustments and Serving

Taste your Cantonese Salted Fish Eggplant Stir-Fry (With Pork) and adjust the seasoning if necessary—sometimes a pinch more soy sauce or sugar can perfectly balance the flavors. If you prefer a thicker sauce, mix a small amount of cornstarch with water and stir it into the pan, cooking until the sauce coats the eggplant and pork beautifully. Serve hot and enjoy the complex yet comforting medley you’ve created!

How to Serve Cantonese Salted Fish Eggplant Stir-Fry (With Pork)

Garnishes

Fresh garnishes can elevate this dish both visually and texturally. Sprinkle finely chopped spring onions or fresh cilantro leaves on top to add a touch of vibrant green freshness. A few red chili slices will provide a nice pop of color and a mild kick if you’re in the mood for some heat.

Side Dishes

This stir-fry pairs wonderfully with simple steamed jasmine rice to soak up every bit of the luscious sauce. For balance and nutrition, try serving alongside a light choi sum and carrot stir-fry, which adds a crunchy contrast and bright flavors to your meal.

Creative Ways to Present

Consider serving your Cantonese Salted Fish Eggplant Stir-Fry (With Pork) family-style in a large shallow dish to encourage sharing and conversation around the table. For a more contemporary twist, spoon the stir-fry over a bed of fluffy rice noodles or even use it as a filling in lettuce wraps for a playful and fresh approach that everyone will love.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers into an airtight container and store them in the refrigerator. This dish keeps well for up to three days, allowing you to enjoy the rich flavors even after the initial meal.

Freezing

You can freeze portions of the stir-fry, but keep in mind that eggplants may soften further upon thawing. For best texture retention, freeze only the pork and sauce mixture separately if possible. Use freezer-safe containers and consume within one month.

Reheating

Reheat gently over medium heat on the stove to maintain the dish’s texture and flavors. Avoid microwaving at high power as this can make the eggplant mushy. Adding a splash of water or broth while reheating helps to loosen up the sauce and bring everything back to life.

FAQs

What makes salted fish so important in this recipe?

Salted fish delivers a signature burst of umami and saltiness that defines the character of this stir-fry. It’s the ingredient that sets this dish apart, imparting a deep, savory complexity that pairs perfectly with the mild eggplant and pork.

Can I substitute the salted fourfinger threadfin fish?

If this specific fish is hard to find, you can try other types of salted fish that have a similar intensity and texture. Just ensure it’s deboned and minced finely to blend seamlessly into the stir-fry.

Is it necessary to fry the eggplant in oil?

Yes, frying the eggplant briefly in oil is key to getting that tender yet slightly crispy exterior. It also helps the eggplant absorb the sauce better. For a lighter option, you could roast the eggplants, though the texture and flavor will differ.

How spicy is this dish?

The recipe as presented is not spicy, making it accessible to most palates. However, you can easily add fresh chilies or chili oil if you want to turn up the heat without compromising the dish’s savory balance.

What rice pairs best with this stir-fry?

Jasmine rice is a classic choice for its fragrant aroma and slightly sticky texture, perfect for soaking up the sauce. Brown rice or even a light pilaf would also complement well if you prefer whole grains.

Final Thoughts

Now that you know how to craft the vibrant Cantonese Salted Fish Eggplant Stir-Fry (With Pork), I encourage you to give it a try in your kitchen. It’s a dish that truly celebrates bold, comforting flavors and showcases the magic of simple ingredients coming together in perfect harmony. Trust me, once you taste it, this will become one of your favorite go-to meals for sharing warmth and satisfaction with those you love.

Cantonese Salted Fish Eggplant Stir-Fry (With Pork)