© 2018 Ching He Huang. All rights reserved.

Halibut And Pork Stuffed Baby Aubergines

Serves : 2 Preparation 10 mins Cooking 15 mins Total 25
Nutrition facts: 637.00 calories 30.70g protein 16.60g carbs 6.60g sugars 50.20g fat 5.00g 4.20g fibre 976.00mg sodium
For grilling the aubergines: 6, halved Baby aubergine 1 pinch Sea salt flakes 1 pinch Ground white pepper 1 tablespoon Oil Fishy pork filling marinade: 100g Lean pork mince 120g, finely minced or finely chopped Halibut 1 pinch Sea salt 1 pinch Ground white pepper 1, large-sized Egg white 1 tablespoon Lee Kum Kee Premium Oyster Sauce 1 tablespoon Lee Kum Kee Pure Sesame Oil 1, finely choped Spring onion 1 tablespoon Cornflour For frying/Just before frying: 100ml (or sunflower oil) Rapeseed oil For sprinkling: To taste Black sesame seeds 1 tablespoon, finely chopped Chives

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.

Halibut And Pork Stuffed Baby Aubergines

  1. Serves : 2
  2. Preparation time 10 Minutes
  3. Cooking time 15 Minutes
per serving

Cals


637.00

Protein (g)


30.70

Carbs (g)


16.60

Sugars (g)


6.60

Fat (g)


50.20

Sat Fat (g)


5.00

Fibre (g)


4.20

Sodium (mg)


976.00

Source from

Ching He Huang Web Site

About the recipe

starter

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.

For grilling the aubergines
  • Baby aubergine - 6, halved
  • Sea salt flakes - 1 pinch
  • Ground white pepper - 1 pinch
  • Oil - 1 tablespoon
Fishy pork filling marinade
  • Lean pork mince - 100g
  • Halibut - 120g, finely minced or finely chopped
  • Sea salt - 1 pinch
  • Ground white pepper - 1 pinch
  • Egg white - 1, large-sized
  • Lee Kum Kee Premium Oyster Sauce - 1 tablespoon
  • Lee Kum Kee Pure Sesame Oil - 1 tablespoon
  • Spring onion - 1, finely choped
  • Cornflour - 1 tablespoon
For frying/Just before frying
  • Rapeseed oil - 100ml (or sunflower oil)
For sprinkling
  • Black sesame seeds - To taste
  • Chives - 1 tablespoon, finely chopped

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.
For grilling the aubergines
  • Baby aubergine - 6, halved
  • Sea salt flakes - 1 pinch
  • Ground white pepper - 1 pinch
  • Oil - 1 tablespoon
Fishy pork filling marinade
  • Lean pork mince - 100g
  • Halibut - 120g, finely minced or finely chopped
  • Sea salt - 1 pinch
  • Ground white pepper - 1 pinch
  • Egg white - 1, large-sized
  • Lee Kum Kee Premium Oyster Sauce - 1 tablespoon
  • Lee Kum Kee Pure Sesame Oil - 1 tablespoon
  • Spring onion - 1, finely choped
  • Cornflour - 1 tablespoon
For frying/Just before frying
  • Rapeseed oil - 100ml (or sunflower oil)
For sprinkling
  • Black sesame seeds - To taste
  • Chives - 1 tablespoon, finely chopped