catfish stewed with eggplant

How to Make Braised Eggplant with Catfish

Braised Eggplant with Catfish is a comforting, umami-rich dish that blends tender eggplant with savory catfish. Here’s a simple yet delicious recipe:

Ingredients: 2 fresh catfish fillets (cut into chunks), 2 Chinese eggplants (quartered lengthwise), 1 garlic (sliced), 1 ginger (minced), 2 green onions (chopped), 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 cup water, 2 tbsp cooking oil, and a pinch of white pepper.

Steps:

1. Prep: Soak catfish in salted water for 10 minutes to remove any fishy odor, then rinse and pat dry. Lightly salt the eggplant quarters and let them sit for 15 minutes to draw out bitterness, then wipe dry.

2. Sauté: Heat oil in a wok or deep pot. Sauté garlic and ginger until fragrant. Add eggplant and stir-fry until golden and softened (about 5 minutes).

3. Simmer: Place catfish chunks on top of the eggplant. Pour in water, soy sauce, oyster sauce, sugar, and white pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 10–12 minutes, until the catfish is cooked through and the eggplant is melt-in-your-mouth tender.

4. Finish: Garnish with chopped green onions. Serve hot with steamed rice for a satisfying meal.

This dish balances the creamy texture of eggplant with the delicate flavor of catfish, making it a beloved home-style favorite. Enjoy!