Fish Fragrant Eggplant
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
1. Fish fragrant sauce
2. Five spice cornstarch
4. Spring onion
WHAT YOU’LL NEED:
1. Medium sized pot
3. Medium sized pan
4. Chopping board
Bring a medium pot of water to the boil.
Wash the rice three times to remove the starch, boil the rice for 8 minutes. Strain and set aside.
Cut the eggplants into quarters lengthways and score the flesh in a grid fashion. Generously salt the flesh and massage it in, leaving it to rest for 10-20 minutes - this removes the moisture, in turn removing any bitter flavour when frying. (Please note this step is optional but recommended)
Rinse the salt off the eggplants and pat dry with a paper towel. Coat the eggplants with the corn starch.
Preheat a generous amount of your preferred oil in a pan over a medium heat. Add the eggplants to the pan, flesh side down. Cook for 4-5 minutes, then flip and cook for a further 3-4 minutes.
Wash the cucumber, coriander and spring onion. Slice the cucumber into 0.5cm thick rounds. Pick and roughly chop the coriander and thinly slice the spring onion on an angle and set aside.
Once eggplant is golden, pour off and any excess oil and remove from the heat. Coat the eggplant with the fish fragrant sauce provided
To plate up, begin with a bed of rice, followed by the eggplant on top. Garnish with the cucumber, spring onion and coriander.