🍆 You’ve (probably) never had eggplant like this! (釀茄子)

Ingredients

• 7 oz Tongue Fish (fresh, skin removed)
• 7 oz Large Shrimp (26/30 count, peeled and deveined)
• 0.25 tsp White Pepper (ground)
• 0.5 tsp Salt
• 0.5 tsp Granulated Sugar
• 1 tbsp Cornstarch (plus 1 tsp for sauce)
• 2 tbsp Water (for filling slurry)
• 1 tsp Sesame Oil (to flavor filling)
• 2 Chinese Eggplant (thick, about 8‑10 inches long; yields 12 pieces)
• 3 cloves Garlic (peeled and minced)
• 1 tsp Ginger (fresh, minced)
• 1 Fresh Chili Pepper (diced; adjust for heat)
• 2 tbsp Sugar
• 1 tbsp Light Soy Sauce
• 1 tsp Dark Soy Sauce
• 1 tbsp Oyster Sauce
• 1.5 tsp Rice Vinegar (adjust to taste)
• 1 tsp Chili Sauce (e.g., Sriracha)
• 3 tbsp Vegetable Oil (for pan‑frying)
• 2 tbsp Water (for steaming)

Instructions

1. Prepare the fish paste

   Rinse the 7 oz tongue fish, pat dry with paper towels, then cut into thin strips. Chop the strips, then smash with the flat side of the cleaver until it becomes a sticky paste.

   Time: PT10M

2. Prepare the shrimp paste

   Peel, devein, and rinse 7 oz of 26/30 shrimp. Pat dry, then smash each shrimp flat with the cleaver, chop finely, fold, and smash again until a coarse paste forms.

   Time: PT10M

3. Combine fish and shrimp

   Place the fish paste and shrimp paste together in a bowl. Fold together a few times, then smash again until fully integrated.

   Time: PT5M

4. Season the filling

   In a small cup, mix 1/4 tsp white pepper, 1/2 tsp salt, 1/2 tsp sugar, 1 tbsp cornstarch, and 2 tbsp water. Add this slurry to the meat paste, then drizzle 1 tsp sesame oil. Use chopsticks to beat the mixture until it becomes sticky and bouncy.

   Time: PT5M

5. Rest the filling

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to overnight) to allow flavors to meld and the texture to firm.

   Time: PT30M

6. Prepare the eggplants

   Trim the stems off two thick Chinese eggplants. Slice each eggplant at a slight angle, cutting about three‑quarters of the way through, leaving the skin intact. Then make a second cut all the way through to create a ½‑inch thick piece. You should obtain 12 pieces total.

   Time: PT5M

7. Stuff the eggplant pieces

   Remove the filling from the fridge. Using a spoon, pack the paste into the cavity of each eggplant piece, pressing gently and smoothing the edges so the filling is sealed.

   Time: PT5M

8. Pan‑fry the stuffed eggplant

   Heat a non‑stick skillet over high heat until very hot, then add 1‑2 tbsp vegetable oil and swirl. Reduce heat to medium‑low, place the stuffed eggplant pieces in a single layer, and cover with a lid. Cook 1 minute, then uncover and flip each piece. Add another 1 tbsp oil, cover again, and after 30 seconds add 2 tbsp water around the pan. Turn off the heat, keep the lid on, and let steam for 2‑3 minutes. Remove the lid, flip again, and finish cooking on high for another 15‑20 seconds to crisp the bottom.

   Time: PT15M

9. Prepare the yuxiang garlic sauce

   In a bowl combine 2 tbsp sugar, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp rice vinegar, 5 tbsp water, 1 tsp chili sauce, and 1 tsp cornstarch. Stir until smooth. Set aside.

   Time: PT3M

10. Cook the sauce

    Wipe the skillet clean, add 1 tsp oil over low heat, then add minced garlic, ginger, and diced chili pepper. Sauté 20‑30 seconds until fragrant. Pour the prepared sauce mixture in a thin stream, stirring constantly. Increase heat to medium and let the sauce boil, adding extra water if it becomes too thick. Finish with 1 tsp sesame oil.

    Time: PT5M

11. Plate and serve

    Arrange the cooked stuffed eggplant on a serving plate, drizzle or spoon the hot yuxiang garlic sauce over each piece, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

170

Protein

12 g

Carbohydrates

12 g

Fat

8 g

Fiber

4 g