Stir-fried Fish Paste with Eggplant and Squash

Name: Stir-fried Fish Paste with Eggplant and Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 pinch pinch of white or black pepper, ground; 227 grams fish fillet, such as cod; 1 teaspoons chili oil; 1 Tbsp cornstarch; 2 mediums Asian eggplants; 1 Tbsp minced garlic; 2 Tbsps oil for stir-frying; 1 teaspoon rice wine; 1 teaspoons salt; 57 grams shrimp; 1 teaspoon soy sauce; 1 teaspoons sugar; 1 Tbsp vegetable oil or lard; 1 zucchini squash, cut into 1/2 inch wide by 2 inch long sticks

You can never have too many main course recipes, so give Stir-fried Fish Paste with Eggplant and Squash a try. One serving contains 245 calories, 15g of protein, and 13g of fat. This gluten free, dairy free, and pescatarian recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. A mixture of shrimp, zucchini squash, soy sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

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.

Ingredients you will need

Eggplant

Water

Equipment you will use

Pot

Drain in colander.

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Colander

Remove any visible bones in the fish. Finely chop fish.

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Fish

Add to food processor and pulse for 2 seconds.

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Food Processor

Add shrimp and pulse for 2 seconds more.

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Shrimp

Add cornstarch, sugar, salt, pepper, oil, and herbs and pulse.

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Corn Starch

Pepper

Herbs

Sugar

Salt

Cooking Oil

Add rest of ingredients for the paste and pulse for 1 second longer. Paste should be fine in texture but not completely uniform.

Heat wok over high heat.

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Wok

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.

Ingredients you will need

Eggplant

Zucchini

Garlic

Fish

Cooking Oil

Add more oil if necessary.

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Cooking Oil

Add the soy sauce, sugar, and chili oil to the wok and stir around.

Ingredients you will need

Chili Oil

Soy Sauce

Sugar

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Wok

Serve immediately.

Equipment

Ingredients

Servings:

1pinch

pinch of white or black pepper, ground 227grams

fish fillet, such as cod 1teaspoons

chili oil 1Tbsp

cornstarch 2mediums

Asian eggplants 1Tbsp

minced garlic 2Tbsps

oil for stir-frying 1teaspoon

vegetable oil or lard 1

zucchini squash, cut into 1/2 inch wide by 2 inch long sticks

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santa Margherita Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.