Fried dace with eggplant

Cut the eggplant in half lengthwise, then slice it diagonally into two-thirds inch thick pieces.

Rub the eggplant with salt; the sodium softens the flesh so it cooks through instead of staying firm. Set it aside 15 minutes.

Cut one red chili and one green chili into bite-sized pieces, finely mince half a tablespoon of ginger and one tablespoon of garlic, and dice one scallion.

Open one can of fried dace, take the fish out and reserve the fermented black beans and the oil separately.

Remove the fish bones if you like, though they are tender and edible, and break the fish meat into small pieces.

Squeeze as much water out of the eggplant as possible and discard it, rinse under running water to remove the excess salt and squeeze again, turning the pieces skin side down.

Preheat the wok over medium heat, add the oil from the can, leaving the beans behind, and slide the eggplant in skin side down to keep the purple colour.

Cook the pre-seasoned eggplant two minutes over medium heat until soft and tender.

Push the eggplant to the side of the wok and add the minced ginger and garlic, the chilies, the fermented black beans from the can and the fish meat, and stir over low heat until fragrant.

Combine everything, taste and adjust, then add about two teaspoons of fish sauce.

Toss in the diced scallions, mix well and serve with white rice.