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 two distinct flavours and textures is typically Chinese. It was a most pleasing and very satisfying home-cooked dish.
Roll-cut the Chinese aubergine by slicing at a slight diagonal, then rolling the aubergine 180 degrees and slicing again at a slight diagonal. If you are using the ordinary aubergine, trim and cut into 2.5 cm (
Heat a wok or large frying pan over a high heat until it is hot. Pour in the
Cut the fish into bite-size pieces and sprinkle evenly with the
Pour off the oil, allow to cool and store (or reserve) for the next time you are deep-frying aubergine. Wipe the wok clean and reheat. When it is hot, swirl in
© 1998 Ken Hom. All rights reserved.