Claypot Eggplant with Salted Fish

 

Claypot Salted Fish with Eggplant

This dish had always been my favorite. I would always order this dish when going out to have our meals. For a chinese family and for Kev as well, we eat rice like there is no tomorrow. This dish goes really well with rice. I am less of a rice person therefore i would like to eat it straight from the plate. Kev wanted to try to make this dish since i love it so much. Surprisingly its not as hard to prepare as we thought it would be. It also taste as good if not even better from the restaurant's dish. It is comparatively a bit more healthy and we feel less thirsty after eating the dish as less MSG is put into the dish. However if you are a health nut you might want to omit the chicken stock (which i just found out recently it contains quite an amount of MSG).

Claypot Salted Fish with Eggplant
Prep time: 15 min
Cooking time: 30 min
Serving size: 3 person
Difficulty level: Moderate

Ingredients

1 eggplant (cut into sticks)

2 bunches of spring onion

2 tablespoon of tapioca flour

1/2 cup of vegetable oil

3 cloves of garlic

1 piece ginger

2 small pieces of salted fish

200 grams of pork slices
1 pinch of salt

1 pinch of chicken stock

1 pinch of white pepper
2 tablespoon of soya sauce
1 tablespoon cooking caramel

1. Marinate the pork slices with 1 tablespoon of soya sauce and 1 tablespoon of tapioca flour.

Marinated pork slices

2. Mix the tapioca flour with 1 tablespoon of water and cover the eggplants with it.

Eggplants covered with tapioca flour

3. Heat up a work. When it is hot, pour in the vegetable oil. When the oil is hot, put in the eggplants and deep fry until it becomes brown. Remove the eggplants from the oil and dry it on a cooling rack.

Frying the eggplants in a wok

Cooling the eggplants on a cooling rack

4. Cut the spring onions and divide into the green and the white parts. Chop the garlic. Mince the ginger and the salted fish. 

Spring onions, pork slices, ginger, salted fish and the garlic

5. Remove the oil from the wok. Heat up the wok and when the wok is hot, pour in 4 tablespoons of the oil used previously to deep fry the eggplants. 
6. When the oil is hot, fry the garlic, ginger and the white part of the onion until fragrant. Add in the salted fish then add in the pork slices. 

Fry the white part of the onion, salted fish, ginger and the pork slices

7. When the pork slices are half done, add in the eggplants.

Add in the eggplants into the wok

  

8. Add in the green part of the onion. Lastly, add in the salt, chicken stock, soya sauce, cooking caramel and white pepper. 

Add in the green part of the spring onions

Add in the soya sauce, cooking caramel, chicken stock, salt and white pepper

10. Move all the ingredients and put into a claypot.
9. Cook the food in the claypot until the water in the pot comes to a boil.

Tada, here's the end product

Overall I enjoyed this dish a lot but I prefer to have more salted fish to taste. Kev prefer it to be less oily.

Ratings:
Kev ★★★☆☆
Bunny C ★★★★☆