If you are craving a dish that bursts with bold flavors, incredible textures, and a touch of tradition, the 2026 Cantonese Salted Fish Eggplant Stir Fry is an absolute must-try! This recipe takes simple ingredients like silky eggplants, savory ground pork, and the unforgettable punch of salted fish, blending them into a symphony of taste that’s both comforting and exciting. Rich, aromatic, and perfectly balanced, this stir fry elevates humble pantry staples to restaurant-worthy status. Whether it’s a weeknight dinner or a special occasion, this dish will have you coming back for seconds and sharing it with everyone you love.
Ingredients You’ll Need
This recipe shines because of its simple yet vital ingredients, each bringing something special to the table. The earthiness of the eggplant, the saltiness from the preserved fish, the depth from the soy-based sauces, and the juicy ground pork all team up to create an irresistible combination of flavors, textures, and colors.
- 1200g ground pork: Provides a hearty, savory base and binds everything together beautifully.
- 3 eggplants: Choose firm, fresh ones for a silky texture that soaks up all the delicious sauce.
- Salted fourfinger threadfin fish: This pungent, umami-packed ingredient is the star flavor that defines the dish.
- Garlic (a few cloves, crushed and peeled): Adds a fragrant sharpness that wakes up your palate.
- Ginger slices: A subtle warmth and zing that balances the richness of the pork and salted fish.
- Shallots (a few, halved): Brings a delicate sweetness and aroma that complements the other aromatics.
- 4 tbsp Shaoxing wine: Infuses complexity and depth, typical of authentic Cantonese cooking.
- 4 tbsp light soy sauce: For saltiness and that classic umami boost.
- 2 tbsp dark soy sauce: Adds color and a slight caramel taste to the sauce.
- 1 tbsp oyster sauce: Enhances savory richness and adds a hint of sweetness.
- 1 tbsp sugar: Balances salty and umami flavors with a touch of sweetness.
- Cooking oil: For frying and sealing in the flavors of all your ingredients.
How to Make 2026 Cantonese Salted Fish Eggplant Stir Fry
Step 1: Prepare Your Ingredients
Start by deboning and mincing the salted fourfinger threadfin fish—this pungent treasure will deeply flavor your dish. Peel and crush the garlic cloves, slice your ginger, and halve the shallots to release their aroma. Wash the eggplants and cut them into large chunks that will hold up during cooking without becoming mushy.
Step 2: Fry the Eggplants
Heat about 1cm of cooking oil in a pan until the oil bubbles faintly when you dip in chopsticks. Fry the eggplant chunks in batches to get a light golden-brown exterior, which adds a caramelized flavor and prevents sogginess. Once browned, remove and blot off excess oil with paper towels—this keeps the dish from being too greasy and lets the eggplants absorb sauce better.
Step 3: Cook the Ground Pork
Using the same pan, stir-fry the ground pork in batches until it’s lightly browned and just cooked through. This step builds the meaty foundation of the dish without overcrowding the pan, ensuring each bit cooks evenly and has a nice texture.
Step 4: Stir-Fry Aromatics and Combine Ingredients
Next, toss in the crushed garlic, ginger slices, and halved shallots to the pan and stir-fry until fragrant—this sets the aromatic base. Pour in the sauce ingredients: Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and sugar. Return the cooked pork and eggplant to the pan, stirring everything to coat evenly with the luscious sauce. Let it simmer briefly so the flavors meld perfectly.
Step 5: Final Touches
Give the dish a careful taste and adjust seasoning if needed—sometimes a pinch more soy sauce or sugar can take it to the next level. If you like a thicker sauce, mix a little cornstarch with water to create a slurry and stir it in gently until your sauce reaches the perfect consistency. Serve immediately while everything is piping hot.
How to Serve 2026 Cantonese Salted Fish Eggplant Stir Fry
Garnishes
Fresh garnishes like chopped scallions or a sprinkle of toasted sesame seeds add great colors and texture contrasts to the dish. A small handful of finely sliced red chili or fresh coriander leaves can also brighten the flavor without overpowering the core ingredients.
Side Dishes
This dish pairs beautifully with simple sides like steamed jasmine rice or a crisp stir-fried choi sum and carrot medley, which brings refreshing greens and a subtle sweetness to balance the umami intensity of the salted fish eggplant stir fry.
Creative Ways to Present
For a more festive presentation, serve the 2026 Cantonese Salted Fish Eggplant Stir Fry in a shallow clay pot or a colorful serving dish that keeps it warm at the table. You can even garnish with thin cucumber slices or edible flowers to surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool the dish before sealing and refrigerating to maintain the best flavor and texture.
Freezing
You can freeze the 2026 Cantonese Salted Fish Eggplant Stir Fry, but expect a slight texture change in the eggplants. Place cooled stir fry in a freezer-safe container and consume within one month for best taste and quality.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to avoid drying out the eggplants and meat. Avoid microwaving if possible, as it can make the eggplants mushy, but if you must, cover loosely and heat in short intervals.
FAQs
Can I substitute salted fish with something else?
Salted fish delivers a unique umami punch that’s hard to replicate, but you can try using anchovy paste or fermented black beans as alternatives for a similar salty, savory effect.
What type of eggplant works best for this recipe?
Long, slender Asian eggplants or Japanese eggplants are preferred because they remain tender yet firm when cooked, and absorb the sauce beautifully.
Is this dish spicy?
Traditionally, the 2026 Cantonese Salted Fish Eggplant Stir Fry is not spicy, but you can always add chili flakes or fresh sliced chili if you enjoy some heat.
Can I make this dish vegetarian?
While the salted fish and pork are central to the flavor, you could make a vegetarian version using mushrooms and fermented soybean paste to mimic some of the savory notes.
How do I avoid the eggplant getting greasy?
Frying the eggplant in batches and blotting with paper towels is key to reducing excess oil. Also, don’t overcrowd the pan when frying to ensure the eggplant crisps up nicely rather than soaking oil.
Final Thoughts
The 2026 Cantonese Salted Fish Eggplant Stir Fry is truly a celebration of flavors and textures that never fails to impress. Its rich umami depth paired with tender eggplant and savory pork makes it a standout dish to add to your culinary repertoire. I can’t wait for you to try this recipe, enjoy the experience of cooking it, and share the love with family and friends—this one is sure to become a beloved favorite!
Print2026 Cantonese Salted Fish Eggplant Stir Fry
This Cantonese Salted Fish and Eggplant Stir Fry is a flavorful and hearty dish featuring tender ground pork, aromatic salted fourfinger threadfin fish, and soft eggplant chunks. The combination of Shaoxing wine, soy sauces, and oyster sauce creates a savory, slightly sweet sauce that perfectly complements the rich ingredients. Served alongside a simple choisum and carrot stir fry, this meal offers a balanced and satisfying Cantonese-style stir fry experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 7 people 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Cantonese
Ingredients
Main Ingredients
- 1200g ground pork
- 3 eggplants, washed and cut into large chunks
Aromatics
- 1 piece salted fourfinger threadfin fish, deboned and minced
- A few cloves garlic, crushed and peeled
- A few slices ginger
- A few shallots, peeled and halved
Sauce
- 4 tbsp Shaoxing wine
- 4 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
Additional
- About 1 cm oil for frying
- Optional: cornstarch slurry to thicken sauce
- Choisum and carrot stir fry, for serving
Instructions
- Prepare Aromatics and Eggplant: Mince the salted fourfinger threadfin fish and set aside. Crush and peel garlic cloves, slice ginger, and halve the shallots. Wash the eggplants and cut them into large chunks.
- Heat Oil: Pour about 1cm of oil into a pan and heat until it bubbles around wooden chopsticks, signalling it is hot enough for frying.
- Fry Eggplant: Fry the eggplant chunks in batches briefly, until they are lightly browned. Remove them from the pan and blot excess oil with paper towels. Reserve the fried eggplant for later.
- Cook Ground Pork: In the same pan, stir fry the ground pork in batches until it is lightly browned and cooked through. Remove and reserve.
- Stir Fry Aromatics: Add the minced salted fish, garlic, ginger, and shallots to the pan and stir fry until fragrant, about 1-2 minutes.
- Add Sauce and Combine Ingredients: Pour in Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and sugar. Add the cooked ground pork and fried eggplant back into the pan, stirring to combine all ingredients well.
- Simmer and Adjust: Allow the mixture to simmer briefly, letting the flavors meld. Taste the sauce and adjust seasoning if necessary. If you prefer a thicker sauce, stir in a cornstarch slurry and cook until sauce thickens.
- Serve: Serve the salted fish and eggplant stir fry hot alongside a simple choisum and carrot stir fry for a nutritious and balanced meal.
Notes
- Use fresh salted fourfinger threadfin fish or substitute with another salted white fish if unavailable.
- Dry the fried eggplant well to avoid sogginess in the final dish.
- Adjust the sugar and soy sauce quantities to balance the saltiness of the salted fish.
- Serve with steamed rice to complement the rich flavors of the stir fry.
- Add cornstarch slurry gradually to avoid over-thickening the sauce.