Hakka stuffed eggplant
Souped Up Recipes · ♥ 3.9K likes · 78K views · 9 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 400 g Dover sole fillet
Roughly cut the fish fillet into big pieces and put in a food processor.
- ½ tsp salt
- 2½ tsp soy sauce
- ½ tsp sugar
- ½ tsp sweet paprika
- ½ tbsp cornstarch
Add the salt, soy sauce, sugar, sweet paprika, cornstarch, cooking wine, ginger, garlic, scallion and sesame oil.
- 2 tbsp Chinese cooking wine
- 2 tsp ginger
- 1 tbsp garlic
- ¼ cup scallion
- ½ tbsp sesame oil
Pulse on and off for 20 to 25 seconds; do not grind too fine or the filling turns mushy.
- 2–3 tbsp water
Check the texture; if too dry, stir in 2 to 3 tablespoons of water so it sticks to the eggplant better. Cover and set aside.
- cornstarch
Lay the slices on the cutting board and dust lightly with cornstarch through a sieve, rubbing it even by hand; flip and dust the other side.
The cornstarch trick
Scrape off any excess cornstarch with a dining knife. Press a small amount of filling firmly onto each slice to wet the starch, then add more filling on top and shape the edge with the knife.
- 3 whole long skinny eggplants
- 1 tbsp soy sauce
Mix the sauce: soy sauce, oyster sauce, cornstarch, black pepper and a cup of water.
Why the Hakka stuff everything
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- black pepper
- 1 cup water
- 2 tbsp vegetable oil
Preheat a cast iron skillet over medium heat for a minute, then add a couple of tablespoons of vegetable oil.
Mixing the sauce
Fry the eggplant meat side down, in two batches if needed, until golden brown; flip and fry the other side a minute or two.
Pour in the sauce (half per batch if frying in two) and let it bubble, moving the eggplant around so it absorbs the flavour.
- diced scallion
Transfer to a plate, arranged in circles if wanted, and sprinkle with diced scallion. Serve with white rice.