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Chinese Fish & Eggplant in a Clay Pot
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Source: https://cicili.tv/chinese-fish-eggplant-clay-pot-recipe/
| 1 | eggplant, cut into 2 inches long and 1/2 inch wide strips |
| 8 ounces | tilapia |
| 3 tablespoons | oil |
| 2 pieces | green bell pepper, cut into 1 inch cubes |
| 2 pieces | red bell pepper, cut into 1 inch cubes |
| 3 slices | ginger |
| 3 cloves | garlic |
| 1/2 cup | chicken stock |
| 1 tablespoon | oyster sauce |
| 1 tablespoon | soy sauce a pinch of pepper a pinch of sugar |
| 1 teaspoon | corn starch |
| 1 tablespoon | water |
| 1 teaspoon | dark soy sauce |
| 2 tablespoons | minced scallion |
| Fish Marinade | |
| 1/2 | egg white |
| a pinch | salt |
| a pinch | pepper |
| a pinch | sugar |
| 1 teaspoon | cornstarch |
| 1 tablespoon | water |
| 1 tablespoon | oil |
First let’s slice up the fish into big slices. (When I first tried this recipe at home, I used cod and it didn’t turn out well, because the texture of cod is too delicate for pan frying. So today we are going to use tilapia because it has a tougher texture.)
Then let’s marinade our fish slices. In a big bowl, add 1/2 of egg white, a pinch of salt, a pinch of pepper, a pinch of sugar, 1 teaspoon of cornstarch and 1 tablespoon of water, 1 tablespoon of oil, and mix. Then add 8 ounces of fish slices in the bowl and combine well. Set aside for 10 minutes.
We are going to cut the eggplant into 2 inches long and 1/2 inch wide strips.
Then let’s have some fun! Let’s splash some water on 1 sliced eggplant. “Eggplant absorbs lots of oil while cooking, so we are using this technique to prevent extra oil from going in.”
Now we are going to pan fry the eggplant until brown. (He also added, “pan fry is better than deep frying eggplant because otherwise the eggplants will just simply absorb all the oil.” However, a lot of restaurants nowadays, they just deep frying it since it’s faster.) Take the eggplant strips out and put on a paper towel to drain any excess of oil.
Next up, add the marinated fish into the same pan, and cook both sides, until well done. Take the fish slices out and put on a paper towel to drain any excess of oil.
In this same lovely pan, add 3 tablespoons of oil, 2 pieces of green bell peppers, 2 pieces of red bell peppers and stir fry for a bit. Then add 3 slices of ginger, 3 cloves of garlic, 1 tablespoon of minced scallions, and wait until the aroma comes out. Pour 1/2 of a cup of chicken stock, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, a pinch of pepper, and a pinch of sugar. Transfer back the eggplant and the fish. Cover the lid. (The second time, I made this recipe I didn’t cover the lid and the eggplant turned out to be too hard.) Add teaspoon of corn starch and 1 tablespoon of water, 1 teaspoon of dark soy sauce.
Transfer everything to a clay pot and 1 tablespoon of scallions on top. Cover the lid. Add 1 tablespoon of shaoxing wine around the lid. Serve!
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