About the recipe

Ching cooks a delicious Halibut and Pork Stuffed Aubergine dish inspired by Claypot Fish Fragrant Aubergines at the famous MOTT 32 restaurant in Hong Kong. This dish is great served as an appetiser or main with other dishes.

Steps

• Prepare the baby aubergines. Slice them in half down the middle. Season with sea salt, ground white pepper and drizzle over some rapeseed oil. Mix well.
• Heat a griddle pan over high heat, place the aubergines inside flesh side down and cook for 1-2 minutes, then flip over to cook for another 1-2 minutes until soft. Remove from the grill.
• In a large bowl, mix together the lean pork mince and minced halibut. Add all the ingredients down to the cornflour and mix well to marinade the filling. Set aside.
• Slice halfway through but not completely, down the soft centre of the aubergine, down the middle of each one, this is so you can “stuff” and the filling in the centre, and it will hold.
• Take a small teaspoon mound of the fishy porky filing and fill the inside of each aubergine half leaving about 1cm on top down the whole length of it.
• Heat a shallow pan over medium heat, add rapeseed oil or sunflower oil enough to fill one inch of the pan, and heat to 180 degrees. Gently place the aubergine pieces, meaty side down into the oil and fry until the fishy pork filling is cooked through about 2 minutes. Batch cook and drain on kitchen paper.
• To serve place on a plate, sprinkle over finely chopped chives and some black sesame seeds and serve with Lee Kum Kee Oriental Sesame Dressing. Serve immediately.

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