Stir-Fried Fish Paste With Eggplant And Squash Reci

Name: Stir-Fried Fish Paste With Eggplant And Squash Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium Asian eggplants; 1 zucchini squash, cut into 1/2 inch wide by 2 inch long sticks; 8 ounces fish fillet, such as cod; 2 ounces shrimp; 1 tablespoon cornstarch; 1 teaspoon sugar; 1/2 teaspoon salt; pinch of white or black pepper, ground; 1/4 minced green onions, cilantro, Thai Basil, or some combination thereof; 1 tablespoon vegetable oil or lard; 1 teaspoon rice wine; 1 tablespoon minced garlic; 1 teaspoon soy sauce; 1/2 teaspoon sugar; 1/2 teaspoon chili oil; 2-3 tablespoons oil for stir-frying

Servings: persons

2 medium Asian eggplants
1 zucchini squash, cut into 1/2 inch wide by 2 inch long sticks
8 ounces fish fillet, such as cod
2 ounces shrimp
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
pinch of white or black pepper, ground
1/4 minced green onions, cilantro, Thai Basil, or some combination thereof
1 tablespoon vegetable oil or lard
1 teaspoon rice wine
1 tablespoon minced garlic
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon chili oil
2-3 tablespoons oil for stir-frying

1
Cut eggplants into 1/2 inch wide by 2 inch long sticks. Bring 3-quart large pot of water to boil and add eggplants. Blanch 1 to 2 minutes until eggplant is tender. Drain in colander.
2
Remove any visible bones in the fish. Finely chop fish. Add to food processor and pulse for 2 seconds. Add shrimp and pulse for 2 seconds more. Add cornstarch, sugar, salt, pepper, oil, and herbs and pulse. Add rest of ingredients for the paste and pulse for 1 second longer. Paste should be fine in texture but not completely uniform.
3
Heat wok over high heat. Add 1 tablespoon of oil, garlic, and sticks of zucchini and stir-fry for 30 seconds. Swirl in 1 more tablespoon of oil and add fish paste by rounded spoonfuls, about 1 inch in diameter. Stir around to prevent sticking. Cook for 30 seconds, then add eggplant and stir-fry for 30 seconds more. Add more oil if necessary. Add the soy sauce, sugar, and chili oil to the wok and stir around. Serve immediately.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 medium Asian eggplants, 1 zucchini squash, cut into 1/2 inch wide by 2 inch long sticks, 8 ounces fish fillet, such as cod, 2 ounces shrimp, and more.

Yes, Stir-Fried Fish Paste With Eggplant And Squash Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stir-Fried Fish Paste With Eggplant And Squash Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions