Fish Fragrant Eggplant
MASTERCLASS INGREDIENT BOX RECIPE | COOK: 15MINS
1. Fish fragrant sauce
4. Spring onion
Bring a medium pot of water to the boil.
Wash the rice three times to remove the starch, boil the rice for 8 minutes in the water.
Using a knife, cut the eggplants into quarters and score the flesh. Generously salt the flesh and massage it in, leaving it to rest for 10-20 minutes - this removes the moisture and removes any bitter flavour when frying. (Please note this step is optional but recommended)
Rinse the salt off and pat dry with a paper towel. Cover the eggplants with the corn starch.
Preheat some of your preferred oil in a pan over a medium heat. Add the eggplants to the pan, flesh side down. Continue to turn it to ensure an even cook
Slice the cucumber in 0.5cm thickness. Roughly chop the coriander and thinly slice the spring onion and set aside.
Strain the rice and set aside to allow the steam to evaporate.
Once eggplant is golden, take off the heat and add the chilli sauce provided. Stir until just combined.
To plate up, make a bed of rice and add the eggplant on top. Garnish with the cucumber, spring onion and coriander.