- 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
- For the paste:
- 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
- For the stir-fry:
- 1 tablespoon minced garlic
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon chili oil
- 2-3 tablespoons oil for stir-frying
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.
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.
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.