You’ve (probably) never had eggplant like this! (釀茄子)
🍆 You’ve (probably) never had eggplant like this! (釀茄子) is a medium Chinese recipe that serves 4. 170 calories per serving. Recipe by Made With Lau on YouTube.
Prep: 1 hr 8 min | Cook: 20 min | Total: 1 hr 38 min
Cost: $14.12 total, $3.53 per serving
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Pescatarian, Gluten‑Free if tamari is used, Dairy‑Free
Allergens: Fish, Shellfish, Soy, Oyster (shellfish)
Ingredient Substitutions
- Instead of Tongue Fish: White fish fillet such as cod or snapper
- Instead of Large Shrimp: Peeled shrimp, Prawns
- Instead of White Pepper: Black pepper (use half the amount)
- Instead of Salt: Sea salt
- Instead of Granulated Sugar: Honey (reduce water)
- Instead of Cornstarch: Potato starch
- Instead of Sesame Oil: Peanut oil (less aromatic)
- Instead of Chinese Eggplant: Japanese eggplant
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Ginger: Ground ginger (½ tsp)
- Instead of Fresh Chili Pepper: Red pepper flakes (½ tsp)
- Instead of Sugar: Honey (1½ tbsp)
- Instead of Light Soy Sauce: Tamari (gluten‑free)
- Instead of Dark Soy Sauce: Regular soy sauce (use less)
- Instead of Oyster Sauce: Mushroom soy sauce (vegetarian)
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Chili Sauce: Doubanjiang (½ tsp)
- Instead of Vegetable Oil: Canola oil
Equipment Needed
- Cleaver or Chef's Knife
- Cutting Board
- Mixing Bowl
- Paper Towels
- Chopsticks (optional)
- Measuring Spoons
- Non‑stick Skillet or Frying Pan
- Lid that fits the pan
- Small Saucepan or Wok for sauce
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Making the fish paste
- Making the shrimp paste
- Seasoning and resting the filling
- Properly slicing the eggplant without cutting through the skin
- Pan‑frying with controlled oil and steam
- Checking the firmness of the filling before serving
Chef Tips from the Video
- A single‑bevel Japanese knife (like the Kamikoto) makes the thin slicing of eggplant effortless.
- Pat the fish and shrimp completely dry; excess moisture prevents the paste from binding.
- When tossing the filling, use a quick “throwing” motion with chopsticks to aerate and create a bouncier texture.
Troubleshooting
Filling is too watery and falls apart.
Add an extra ½‑1 tsp cornstarch to the filling slurry and let it rest longer; pat the shrimp and fish dry thoroughly before mixing.
Eggplant becomes mushy or burns.
Slice to a uniform ½‑inch thickness, keep heat medium‑low during the first minute, and add water to steam rather than relying solely on oil.
Sauce is too thick.
Stir in additional water, 1‑2 tbsp at a time, until desired consistency is reached.
Storage
Refrigerator: Store leftover stuffed eggplant in an airtight container for up to 2 days. Reheat gently in a skillet.
Freezer: Not recommended; texture of eggplant degrades.
Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Prepare the fish‑and‑shrimp filling up to the marinating step and refrigerate overnight.
- The yuxiang garlic sauce can be made 1 day ahead; store in the fridge and reheat gently.
Frequently Asked Questions
What is the cultural significance and history of Chinese Stuffed Eggplant in Hong Kong street food?
Chinese Stuffed Eggplant, known as "zin joeng saam bou" (fried stuffed three treasures), is one of Hong Kong’s iconic street‑food trio alongside stuffed peppers and tofu. It reflects the city’s tradition of turning humble vegetables into flavorful, portable snacks sold from bustling night‑market stalls.
What are the traditional regional variations of Chinese Stuffed Eggplant in Cantonese cuisine?
In Cantonese cuisine the eggplant may be stuffed with a mixture of fish, shrimp, and pork, sometimes flavored with fermented bean paste. Some vendors add a splash of Shaoxing wine or use a sweeter glaze, while others keep it simple with just the seafood paste and a light garlic‑vinegar sauce.
How is Chinese Stuffed Eggplant traditionally served in Hong Kong?
Traditionally the pan‑fried stuffed eggplant is served hot on a small plate, drizzled with a sweet‑savory yuxiang garlic sauce, and often accompanied by a side of steamed rice or a simple cucumber salad to balance the richness.
During which occasions or celebrations is Chinese Stuffed Eggplant commonly enjoyed in Hong Kong culture?
While it is a everyday street snack, Chinese Stuffed Eggplant also appears at family gatherings and festive night‑market celebrations, especially during the Mid‑Autumn Festival when stalls stay open late and people stroll for comfort foods.
What other Cantonese dishes pair well with Chinese Stuffed Eggplant?
Pairs nicely with steamed jasmine rice, a light broth noodle soup, or other stuffed street foods like stuffed tofu and pepper. A simple stir‑fried bok choy or pickled vegetables provide a refreshing contrast.
What are the authentic traditional ingredients for Chinese Stuffed Eggplant versus acceptable substitutes?
Authentic ingredients include tongue fish, fresh shrimp, white pepper, light and dark soy sauce, oyster sauce, and a touch of sesame oil. Substitutes can be white fish fillet for tongue fish, peeled shrimp if fresh shell‑on isn’t available, and mushroom soy sauce for a vegetarian version.
What are the most common mistakes to avoid when making Chinese Stuffed Eggplant at home?
Common mistakes include not drying the fish and shrimp thoroughly, over‑filling the eggplant, using too high heat which burns the exterior before the filling cooks, and skipping the short steam step that ensures the paste sets inside.
Why does this Chinese Stuffed Eggplant recipe use a brief steam step instead of deep‑frying?
The steam step gently cooks the seafood paste through without drying out the eggplant, while still allowing the bottom to crisp when finished. Deep‑frying would make the eggplant overly oily and could cause the delicate filling to fall apart.
Can I make Chinese Stuffed Eggplant ahead of time and how should I store it?
Yes. Prepare the filling and refrigerate it for up to 24 hours. The stuffed eggplant can be assembled a few hours ahead, covered, and kept in the fridge; re‑pan‑fry briefly before serving to restore crispness.
What texture and appearance should I look for when the Chinese Stuffed Eggplant is done?
The eggplant should be golden‑brown on the bottom, slightly soft but still holding its shape, and the filling should feel firm when pierced with a fork—no mushy or raw spots. The sauce should be glossy and coat the pieces evenly.
What does the YouTube channel Made With Lau specialize in?
The YouTube channel Made With Lau specializes in authentic Asian home‑cooking tutorials, focusing on traditional Chinese and Hong Kong dishes, detailed knife skills, and street‑food recreations for home cooks.
How does the YouTube channel Made With Lau's approach to Cantonese cooking differ from other cooking channels?
Made With Lau emphasizes hands‑on techniques like manual smashing of seafood pastes, cultural storytelling about street‑food heritage, and using high‑quality single‑bevel Japanese knives, whereas many channels rely on food processors and provide less cultural context.
Last updated: September 2, 2026
