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Cantonese Salted Fish Eggplant Stir-Fry (With Pork)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 30 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: Serves 7
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Cantonese

Description

This Cantonese Salted Fish and Eggplant Stir Fry is a fragrant and savory dish combining tender eggplants with ground pork and aromatic salted fish. The eggplants are lightly fried to a perfect golden brown before being stir-fried with pork and a rich, flavorful sauce featuring Shaoxing wine, soy sauce, and oyster sauce. This classic Cantonese dish delivers a delightful balance of salty, umami, and sweet flavors and is commonly served with a simple choi sum and carrot stir fry to complete the meal.

Ingredients

Scale

Main Ingredients

  • 1200g ground pork
  • 3 eggplants, cut into large chunks

Aromatics

  • 1 piece salted fourfinger threadfin fish, deboned and minced
  • 3–4 cloves garlic, crushed and peeled
  • 3–4 slices ginger
  • 3–4 shallots, peeled and halved

Sauce

  • 4 tbsp Shaoxing wine
  • 4 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar

Additional

  • Oil for frying (about 1 cm depth)
  • Cornstarch slurry (optional, for thickening)
  • Choisum and carrot stir fry (for serving)

Instructions

  1. Prepare Aromatics and Eggplant: Mince the salted fourfinger threadfin fish and set aside. Peel and crush garlic cloves, slice ginger, and halve shallots. Wash the eggplants and cut them into large chunks.
  2. Heat Oil for Frying Eggplant: Pour about 1 cm of oil into a pan and heat until it bubbles gently around a pair of wooden chopsticks, indicating it is ready for frying.
  3. Fry Eggplant: In batches, briefly fry the eggplant chunks until they are lightly browned. Once done, remove and drain the eggplants on paper towels to remove excess oil. Reserve for later use.
  4. Cook Ground Pork: Using the same pan, stir fry the ground pork in batches until lightly cooked and browned. Remove and reserve the cooked pork.
  5. Stir Fry Aromatics: Stir fry the prepared garlic, ginger, shallots, and minced salted fish in the pan until fragrant and aromatic.
  6. Add Sauce and Combine Ingredients: Pour in Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and sugar. Add the cooked pork and fried eggplant back into the pan. Stir everything together and allow it to simmer briefly so flavors meld.
  7. Adjust Seasoning & Thicken Sauce: Taste the stir fry and adjust seasoning if needed. If a thicker sauce is preferred, add a cornstarch slurry gradually and stir until the sauce reaches desired consistency.
  8. Serve: Serve the salted fish and eggplant stir fry hot alongside a simple choisum and carrot stir fry for a balanced meal.

Notes

  • Be cautious with the amount of salted fish used as it can be very salty; adjust to taste.
  • Frying eggplant in batches prevents overcrowding and ensures even browning.
  • Use fresh Shaoxing wine for authentic flavor; dry sherry can be a substitute if unavailable.
  • Cornstarch slurry is optional but helps create a nice glaze that coats the ingredients.
  • Serving with steamed rice is recommended to balance the rich flavors.

Find it online: https://recipes.mbeams.com/cantonese-salted-fish-eggplant-stir-fry-with-pork/