Crunchy Fish with Tender Aubergine

Preparation info
  • Serves


    • Difficulty


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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