Recipe: Eggplant with Minced Pork and Salted Fish – 鱼香茄子

This is a long overdue recipe……  I have made this dish so many times but did not have the time to pen down the recipe and post it. Now that I have the chance to do so, I better get to it!

This is certainly a simple and classic dish that is worth preparing at home. Braising the eggplant and minced meat in the spicy bean paste and soy sauce gives this dish great depth in its flavour. As we love salted fish, I added it in to give an additional punch to the dish. If you think that it is unhealthy to add in the salted fish, then exclude it and the dish is still palatable.

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Serves 4 persons


1 large eggplant

50g salted fish, chopped

120g minced pork

1 tablespoon minced ginger

1 tablespoon minced garlic

½ tablespoon Chinese cooking wine

a small pinch of salt

2 stalks green onions, separate the chopped white and green parts

1 tablespoon doubanjiang

1 tablespoon light soy sauce

⅛ teaspoon brown sugar

½ teaspoon sesame oil

3 tablespoons corn starch solution (1 tablespoon corn starch mixed with 2 tablespoons of water)

Cooking oil


  1. Marinate the minced pork with ½ tablespoon of minced ginger, a small pinch of salt and the Chinese cooking wine. Set aside.
  2. Cut the egg plant into 2-inch sticks then set aside.
  3. Heat 2 tablespoons of oil in the pan and fry the eggplants until the they become soft and withered. Remove the eggplants and set aside.
  4. Using the same pan, add 1 tablespoon of oil.
  5. Add in the garlic, white part of the spring onion and the remaining ginger. Fry till fragrant.
  6. Add in the doubanjiang and the chopped salted fish. Then fry till aromatic.
  7. Add in the marinated pork and stir-fry until it is almost cooked.
  8. Add in the eggplants, soy sauce, sugar, sesame oil, and some water. Then mix well.
  9. Let it braise for about 2 minutes.
  10. Thicken it with the corn starch solution.
  11. Garnish with chopped green onion (the green parts). Serve immediately with steamed rice.

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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