Name: Cantonese Eggplant with Salted Fish & Pork
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Cantonese
Ingredients: 1200g ground pork; 3 large eggplants, cut into large chunks; 1 piece salted fourfinger threadfin fish, deboned and minced; A few cloves of garlic, crushed and peeled; A few slices of ginger; A few shallots, peeled and halved; 4 tbsp Shaoxing wine; 4 tbsp light soy sauce; 2 tbsp dark soy sauce; 1 tbsp oyster sauce; 1 tbsp sugar

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If you love bold flavors and a rich, comforting texture, then you are going to adore this Cantonese Eggplant with Salted Fish & Pork. This dish combines silky eggplant chunks with the irresistible umami of salted fish and succulent ground pork, all brought together by a luscious, slightly sweet-savory sauce that coats every bite. It is a quintessential homey Cantonese stir-fry that’s perfect for family dinners or when you want to impress friends with authentic flavors that sing. Trust me, once you try this recipe, it will become a beloved staple in your kitchen.

Cantonese Eggplant with Salted Fish & Pork - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is key to nailing the authentic taste of Cantonese Eggplant with Salted Fish & Pork. Each component plays a special role: the salted fish adds that unmistakable salty depth, the eggplant provides a tender, silky texture, while the pork contributes juiciness and heft. The aromatics and sauces round out the dish with layers of fragrance and flavor complexity.

1200g ground pork: Use fresh, good-quality pork for best texture and flavor.
3 eggplants: Choose medium-sized eggplants for tender flesh and easy chunking.
1 piece salted fourfinger threadfin fish: Deboned and minced, this is essential for that pungent, savory kick unique to the dish.
A few cloves of garlic: Crushed and peeled to release their full aroma.
A few slices of ginger: Adds a warm, zesty undertone that balances the saltiness.
A few shallots: Peeled and halved for a subtle sweetness and fragrance.
4 tbsp Shaoxing wine: Brings depth and slightly sweet complexity to the sauce.
4 tbsp light soy sauce: The backbone of the savory component that seasons the dish.
2 tbsp dark sauce: Adds color and a slightly richer molasses flavor.
1 tbsp oyster sauce: Provides a luscious umami richness that ties all flavors together.
1 tbsp sugar: Balances the saltiness and rounds out the taste beautifully.

How to Make Cantonese Eggplant with Salted Fish & Pork

Step 1: Prepare the Ingredients

Start by mincing the salted fourfinger threadfin fish carefully after deboning it—this little ingredient is what gives the dish its distinctive Cantonese character. Peel and crush your garlic, slice your ginger thinly, and halve the shallots. Wash and cut the eggplants into large chunks to keep them tender but substantial during cooking.

Step 2: Fry the Eggplant

Heat about one centimeter of oil in a wok or frying pan. You’ll know the oil is ready when it bubbles around a wooden chopstick that you dip in. Fry the eggplant pieces in batches until they turn lightly browned but still soft and silky inside. Don’t overcrowd the pan or the eggplant will steam instead of fry. Set the fried eggplants aside on paper towels to drain any excess oil.

Step 3: Cook the Ground Pork

In the same pan, stir fry the ground pork in batches over high heat until it’s lightly browned but still juicy. This step ensures your pork has that lovely, fresh-meat flavor and a nice bite, not overcooked and dry. Remove and set aside with the eggplant.

Step 4: Stir Fry the Aromatics

Now stir fry the garlic, ginger, shallots, and the minced salted fish until fragrant. This layer of aromatics forms the heart of the dish’s flavor, so don’t rush it. The salted fish will gradually melt into the garlic and ginger, creating an irresistibly savory base.

Step 5: Combine and Simmer

Add the Shaoxing wine, light soy sauce, dark sauce, oyster sauce, and sugar to the pan. Stir well before returning the pork and eggplant to the pan. Mix everything thoroughly and let it simmer gently for a few minutes so the sauce thickens slightly and each piece soaks in those deep, savory notes.

Step 6: Final Touches

Give the dish a taste and adjust the seasoning if needed—sometimes a pinch more sugar or a splash more soy sauce can perfect the balance. If you prefer a thicker sauce, stir in a cornstarch slurry gradually until it reaches your desired consistency. Serve hot and enjoy!

How to Serve Cantonese Eggplant with Salted Fish & Pork

Garnishes

A sprinkle of finely chopped spring onions or fresh coriander over the top adds a vibrant color contrast and a fresh herbal note that cuts through the rich sauce beautifully. For a little extra heat, scatter a few sliced fresh chilies or a dash of chili oil if you like it spicy.

Side Dishes

This Cantonese Eggplant with Salted Fish & Pork pairs wonderfully with simple steamed jasmine rice or fragrant brown rice to soak up all that delicious sauce. I love serving it alongside a quick stir fry of choisum and carrot, which adds a fresh, crunchy balance to the meal and a pop of color on the plate.

Creative Ways to Present

For a lavish dinner, serve the eggplant mixture over a bed of steamed noodles or rice noodles for a noodle bowl that’s bursting with flavor. Alternatively, scoop it into lettuce cups for a fun, hands-on appetizer or light meal option that everyone will love. Presentation doesn’t have to be fussy—sometimes the simplest plating lets the food shine brightest.

Make Ahead and Storage

Storing Leftovers

Leftovers of Cantonese Eggplant with Salted Fish & Pork keep well in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making the next-day meal even more delicious. Just make sure to cool it completely before refrigerating.

Freezing

This dish can be frozen for up to 1 month. Portion it into freezer-safe containers and label them with the date. Eggplants can sometimes become a bit softer after freezing and reheating, so it’s best to use frozen leftovers in stir-fries or mixed into rice rather than on their own.

Reheating

Reheat leftovers gently in a skillet over medium heat to preserve the texture and flavors. Add a splash of water or broth if the sauce feels too thick or sticks to the pan. Avoid microwaving if possible, as it can make the eggplant mushy and the pork dry.

FAQs

Is salted fish necessary for this recipe?

Yes, salted fish is a key ingredient in Cantonese Eggplant with Salted Fish & Pork. It delivers a unique salty, umami punch that transforms the entire dish. However, if you can’t find it, you might try using a tiny amount of anchovy paste as a substitute, but the flavor won’t be quite the same.

Can I use other types of eggplant?

Absolutely! While the traditional Asian eggplants have slender and delicate flesh, any firm eggplant variety will work. Just adjust cooking time slightly if your eggplant is thicker or more dense.

What’s the best way to get rid of excess oil after frying?

After frying the eggplant, placing the pieces on paper towels is essential to blot away the oil and keep the dish from becoming greasy. You can also gently press with another sheet of paper towel on top to absorb oil quickly.

Can this dish be made vegetarian?

This classic Cantonese Eggplant with Salted Fish & Pork relies heavily on pork and salted fish for its characteristic flavor. For a vegetarian twist, try substituting the pork with tofu and omitting salted fish, but the dish will taste quite different.

How spicy is this dish?

Traditionally, this dish isn’t spicy. It focuses on savory, umami, and slightly sweet flavors. That said, you can always add chili peppers or chili oil if you prefer a bit of heat to complement the richness.

Final Thoughts

I can’t recommend making Cantonese Eggplant with Salted Fish & Pork enough if you’re craving a dish that feels both indulgent and deeply satisfying. It’s a beautiful balance of tender eggplant, savory pork, and that magical salted fish flavor that makes Cantonese home cooking so soulful. Give it a try soon—you might just find your new favorite weeknight dinner that everyone asks for again and again.