Chinese Food

Cantonese Cuisine-Salted Fish and Eggplant Pot

Salted Fish and Eggplant Pot or Eggplant with Salted Fish in Clay Pot.

The salted fish and eggplant pot belongs to Cantonese cuisine. In Guangzhou, this is the best dish for dinner. Everyone can cook it. So there are various methods.

The eggplant is spicy and flavourful, while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!


Ingredients for salted fish and eggplant pot

2 eggplants Meixiang Horsefish 40g
50g minced meat 1 shiitake mushroom
5 cloves of garlic seeds 1 slice of ginger
3 green onions Cooking wine 5ml
Light soy sauce 10ml Fish sauce 5ml
Zhenjiang Vinegar 5ml White pepper powder
Sesame oil 3ml Right amount of chicken essence
Right amount of cornstarch Amount of salt
Chicken broth 200ml Chili (optional)


How to make Salted Fish and Eggplant Pot


step 1

Eggplant cutting knife, you can also cut long strips


Step 2

Add a little salt to the water and soak for ten minutes, so that only a small amount of oil can soften the eggplant and remove the astringency to keep the eggplant’s color without oxidation.


Step 3

This is plum fragrant horse mackerel, take two soaked in water, I did not soak it because the salted fish I bought here is softer.


Step 4

Mince ginger, garlic and green onion, dice shiitake mushrooms, dice salted fish


Step 5

Remove the eggplant and drain the water, sprinkle it with dry starch, so that the eggplant will not absorb too much oil when frying the eggplant, and the final product will not be greasy.


Step 6

Put the oil in the pan and heat it to 160 degrees to make the oil texture. Put the eggplant down and fry until soft for about two minutes. Remove and drain the oil.


Step 7

Put salted fish and minced meat in hot oil and stir fry until fragrant


Step 8

Put shiitake mushrooms, green onion, ginger and garlic until fragrant


Step 9

Add eggplant and stir fry for a while


Step 10

Pour in chicken broth


Step 11

Add cooking wine, light soy sauce, fish sauce, balsamic vinegar, sesame oil, pepper, chicken essence (optional), and season with appropriate amount of salt. Note that salted fish will be salty. After boiling, add water and starch to thicken. Don’t flip it too much to prevent the eggplant from falling apart. If you like spicy food, add chili rings at this time.


Step 12

Pour into a casserole, cover the lid and simmer for ten minutes. The eggplant will taste delicious, sprinkle with chopped green onion and it will be out of the pot.


Step 13

A pot of salty and soft eggplant is the best for bibimbap.


Step 14

One more piece


Tips for Cantonese Cuisine-Salted Fish and Eggplant Pot

If you don’t have salted fish, you can use the cod fillet.

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  1. Hello, is there anything wrong with just cooking this in the clay pot to begin with? Is there a reason you started with the larger pot?

  2. I made this tonight with all the ingredients. Hugely positive response from the family, even my kids. Amazing sauce. I used two small Thai dried peppers which was the perfect amount of heat.

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