Fish-Fragrant Eggplant

Trim 400 g eggplant and cut, skin on, into roughly 6 × 1.5 cm batons. Toss with ¼ tsp salt and leave for 10 minutes. Gently squeeze out moisture and pat dry without crushing. Prepare step 2 during the wait.

Mince 4 garlic cloves, 10 g ginger and 20 g drained pickled chili. Thinly slice 2 spring onions, keeping whites and greens separate. Mix 1 tbsp light soy sauce, 1½ tbsp black vinegar, 1 tbsp sugar and 70 ml water. Separately mix 1 tsp potato starch with 15 ml water. Reserve the remaining 15 ml water for step 3.

Heat 1½ tbsp oil in a wok over medium heat. Spread in the dried eggplant and cook for about 6 minutes, turning gently. Add 15 ml water around the edge, cover and cook for about 2 minutes, until the flesh is soft and a chopstick slides in easily. Uncover to evaporate visible water, then transfer out. If still firm, continue covered cooking until soft before proceeding.

Add the remaining ½ tbsp oil and reduce to low heat. Fry the minced pickled chili for about 20 seconds. Add the garlic, ginger and all spring onion whites; stir for 20–30 seconds, until fragrant and the oil turns lightly red. Do not brown the garlic.

Pour in all the mixed sauce from step 2 and bring to a boil. Return the eggplant and gently fold over medium heat for about 1–2 minutes. The batons should absorb some sauce while staying intact, with a little thin liquid still flowing in the wok. Avoid vigorous stirring.

Stir the slurry again, drizzle it into the wok and fold gently for about 20–30 seconds, until a thin glossy sauce clings to the batons without a watery pool. Add all spring onion greens, fold through, turn off the heat and plate. Reduce excess liquid before thickening so the sauce does not turn gluey.