Name: Crunchy Fish with Tender Aubergine
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 tablespoons finely shredded fresh ginger; 3 tablespoons finely chopped spring onions; Cornflour, for dusting; 2 tablespoons coarsely chopped garlic; 3 tablespoons Shaoxing rice wine or dry sherry; 3 tablespoons Chinese black rice vinegar; 2 tablespoons dark soy sauce; 450 g (1 lb) firm white fish fillet, such as sea bass or halibut; 1 teaspoon salt; 120 ml (4 fl oz) Chinese Chicken Stock or store-bought fresh stock; ½ teaspoon freshly ground black pepper; 2 teaspoons chilli bean sauce; 2 tablespoons sugar; 2 teaspoons toasted sesame oil; 480 ml (16 fl oz) plus 3 tablespoons groundnut oil; 2 teaspoons salt, if using ordinary aubergines; 450 g (1 lb) Chinese aubergines or ordinary aubergines

Preparation info

Serves
4

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

While my non-Chinese schoolmates were at home eating - or resisting - such common vegetables as spinach and broccoli, I was happily consuming what was then an exotic and unfamiliar vegetable: Chinese aubergine.

My mother would prepare it as a separate vegetable dish, or she would combine it with meat or fish for a hearty and tasty meal.

This dish is one of my favourites. It combines the soft, delicate, tender texture of aubergine with pan-fried fish. The combination of these