Cantonese / Hong Kong Recipe
Salted Fish Eggplant Clay Pot
Salted fish eggplant clay pot uses soft eggplant, minced pork, salted fish, garlic, and a savory sauce served hot in a clay pot.
Recipe at a glance
| Purpose | Additional Chinese restaurant menu recipe family |
| Cuisine or format | Cantonese / Hong Kong |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 2 Chinese eggplants, cut into batons
- 4 oz ground pork, optional
- 1 tablespoon minced salted fish
- 2 garlic cloves
- 1 teaspoon ginger
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/2 cup stock
- Scallions
Method
- Pan-fry or shallow-fry eggplant until softened.
- Cook pork if using.
- Fry salted fish, garlic, and ginger until aromatic.
- Add soy sauces, sugar, and stock.
- Return eggplant and simmer until silky.
- Transfer to a hot clay pot if available.
- Finish with scallions.
Variations and substitutions
- Adjust protein, vegetables, and heat level only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, nuts, sesame, shellfish, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: fried items should stay crisp, noodles should not become mushy, and sauces should coat rather than flood the dish.