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An Asian eggplant salad with crispy fish in a Cooper's beer batter

Method

 

  • Steam the eggplant for about 10 mins until tender.
  • Heat 2 tbsp vegie oil with the sesame oil in a heavy-bottomed pan and gently sauté the shallot, garlic and ginger until reasonably tender, continually stirring.
  • Add the fish sauce, Chinese wine and the juice of 2 limes with the chilli sauce, seasonings, sugar and spring onions. Stir well and taste for seasoning.
  • Then pour the sauce over the eggplant, toss well and set aside.
  • Put both flours in a large bowl with the sparkling ale and soda water. Vigorously whisk until smooth. Set aside for 5-10 mins and then whisk again.
  • When ready, preheat 6 cups vegie oil in a deep fryer (or deep heavy-bottomed pot) to 180°C.
  • Coat the fish in the batter and then fry until golden brown. Drain on kitchen paper towels and sprinkle well with salt.
  • Serve the fish on individual plates with the salad in a small bowl and lime wedges on the side.

 

Ingredients

 

  • 4-6 Japanese eggplants, halved lengthways & then crossways
  • vegetable oil
  • 2 tspn sesame oil
  • 1 shallot, finely chopped
  • 2 large garlic cloves, finely sliced
  • 1 heaped tbsp julienne fresh ginger
  • 1 tbsp Asian fish sauce
  • a splash of Chinese rice wine
  • 3 limes
  • 1 heaped tspn hot chilli sauce
  • sea salt & freshly ground pepper
  • 1 heaped tspn shaved palm (or soft brown) sugar
  • 2 spring (green) onions, finely chopped
  • 250 gm plain flour
  • 60 gm cornflour
  • 300 ml Cooper’s sparkling ale, freshly opened
  • 300 ml soda water
  • 8 x 100 gm ‘steaky’ fish fillets

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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