Braised Fish Fillet with Eggplant and Salted Fish

Ingredients

Instructions

1. 1

   Heat cooking oil in a wok over medium-high heat. Pan-fry eggplant wedges until slightly softened and browned. Remove and set aside.

2. 2

   Add remaining oil to the wok. Sauté diced salted fish until fragrant and crispy. Add minced garlic and ginger, stir-fry until aromatic.

3. 3

   Add fish fillet chunks and pan-fried eggplant back to the wok. Pour in chicken broth (or water), soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Bring to a simmer.

4. 4

   Cover and braise over medium-low heat for 10-12 minutes, or until fish is cooked through and eggplant is very tender. If desired, add sliced red chili.

5. 5

   Thicken the sauce with cornstarch slurry if desired. Stir gently until the sauce thickens. Garnish with chopped spring onion and serve hot with rice.