CANTONESE HOME COOKING
Cantonese Salted Fish and Eggplant Pot
咸鱼茄子煲
Cantonese salted fish and eggplant pot combines soft eggplant, a little minced pork and intensely savory salted fish. A short simmer brings the sauce together, making this Guangdong home dish especially good with plain steamed rice.
By Canto Hearth Editorial
Jump to ingredients & steps ↓
Let’s cook.
Salt and dry the eggplant
Toss the eggplant batons with 1/2 tsp salt and leave for 10 minutes. Gently squeeze out moisture and pat dry. If excessively salty, briefly rinse and dry again before cooking.
Pan-fry until softening
Heat 2 tbsp oil in a wide skillet. Add eggplant in a single layer and cook over medium heat, turning until the flesh starts to turn translucent and the edges color lightly. Transfer to a plate.
Cook the savory base
Add the remaining oil with ginger, garlic and chopped peppers. Stir until fragrant, then add pork and chopped salted fish. Break up the pork and cook thoroughly; ground pork should reach 71°C / 160°F. Carefully check for any remaining fish bones.
Return eggplant and add sauce
Mix soy sauces, oyster sauce, starch, sugar and water in a bowl. Return the eggplant to the pan and pour in the stirred sauce. Bring to a simmer, folding gently so the pieces keep their shape.
Finish with a short simmer
Simmer for about 2–3 minutes, or until the eggplant is fully tender and the sauce lightly coats it. Add a splash of hot water if too thick. Use the same skillet or transfer to a preheated flame-safe clay pot. Finish with scallion greens and serve with rice.
Small details, better cooking.
- Salted fish is a seasoning here, not the main protein; a small amount goes a long way.
- Taste the cooked sauce before adding salt. Salted fish and bottled sauces already supply plenty.
- Keep the skin on for pieces that hold their shape, or peel for a softer result.
Working with what you have
Long Chinese eggplant
Use an equivalent weight of globe eggplant, cut into small batons.
Its thicker skin and firmer flesh may need longer cooking.
Cantonese salted fish
Use a small amount of another Chinese-style salted fish, deboned.
Ordinary fresh fish or anchovy paste will change the flavor substantially; they are not exact replacements.
Need a unit conversion? Open kitchen tools. For ingredients, visit the pantry.
Questions from the kitchen
What salted fish is used in Cantonese eggplant?
Cantonese salted fish is sold as preserved fish in Chinese grocery stores. Choose a product intended for cooking and follow its storage and preparation instructions.
Why is the eggplant still firm?
The pieces may be too thick or undercooked before the sauce was added. Add a little hot water and simmer until the flesh yields easily.
Can I skip the pork?
Yes, but the dish will still contain fish and oyster sauce. Omitting pork does not make it vegetarian.
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