Stir-fried Fish Paste with Eggplant and Squash Recipe


Recipe Facts

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Serves: 4 servings

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  • 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. 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. 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. 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.

Special equipment

wok, food processor

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