Stir-fried Fish Paste with Eggplant and Squash

Stir-fried Fish Paste with Eggplant and Squash

About This Recipe

Special equipment:wok, food processor
This recipe appears in: Seriously Asian: Fish Paste


  • 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


  1. 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. 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. 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.


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