Tested Recipe with Slight Adjustment Adapted from Authentic Recipes from Province of Fu zhou
590g eggplant (cut into thick strips)
60g salted fish (shredded)
1 tbsp chopped garlic
1 red chilli (chopped)
3 tbsp cooking oil
1 tbsp vegetarian oyster sauce
1 tsp light soy sauce
¼ tsp sugar
¼ tsp ground white pepper
2 tbsp water
1 tsp corn starch dissolved in 1 tbsp water
1 tbsp chopped spring onion
- Heat up oil and pan-fry salted fish until aromatic. Dish up and set aside. Add in chopped garlic and saute until fragrant. Add red chilli, eggplant and stir-fry until aromatic.
- Add seasoning and bring to boil. Cover with lid and simmer for 5 minutes.
- Thicken with corn starch water and mix in fried salted fish. Dish up and sprinkle spring onion on top.