Climbing Perch Braised with Aubergine

Method

1. 1 Cut the eggplant into pieces, soak them in salt water for 20 minutes, and squeeze out the excess water to remove the bitter sap.
2. 2 Clean the perch, then toss with salt and ginger and pan-fry for 2 minutes on each side.
3. 3 Caramelize the sugar, then arrange the eggplant slices at the bottom of the pot as a base layer, and place the fish on top.
4. 4 Pour in fish sauce and 200 ml of water, then simmer over low heat for 30 minutes without stirring.
5. 5 Eggplant absorbs all the liquid from the stew, so it must be simmered slowly until the liquid evaporates, sprinkling perilla leaves and pepper in the last 3 minutes.

With an appliance

• Oven 1 hr

  Replace step 4: cover and braise the fish on the middle rack of the oven at 160 degrees for 30 minutes; do not stir, only sprinkle perilla leaves and pepper in the last 3 minutes as in step 5.