- 5 small pcs (about a kilo in weight), gutted & scaled
- rock salt
- 3 matured coconuts, grated
- 1-3/4 cup warm water
- 3 tbsps of vegetable oil & oil for frying
- 6 cloves garlic, finely pounded
- a chunk (50 grams) ginger, julienne (I used the young variety of ginger root)
- 2 medium (75 grams) red onion, minced
- 2 large (100 grams) red over ripe tomatoes, halved & sliced thinly
- 3 tbsps fish sauce
- 1 tsp ground black pepper
- 1 medium (130 grams) eggplant, quartered & cut into 1" length
- 2 pcs finger chilis
Clean and slightly pat dry the fish. Moderately sprinkle with salt. Set aside.
In a bowl, put the grated coconuts and warm water. Mash using your hands. Extract the coconut cream. Set side.
In a pan, fry both sides of fish. Set aside.
In a wok, over medium-high fire, put the vegetable oil, heat moderately. Add garlic and ginger. Saute until garlic is golden brown. Follow with onion and tomatoes. Saute until limp. Put the fish sauce, cook until aromatic or until it dries up.
Pour in the coconut cream. Mix. Cover. Bring to boil. Put the fried fish and black pepper. Mix lightly. Cook for 5 minutes.
Add the eggplant and chilis. Mix carefully or swirl the pan until the eggplant is coated with coconut cream. Put the lid on. Reduce fire to medium. Cook for another 5 minutes or until eggplant is half done. I don't like my eggplant to be soggy or overcook!
Best with tons of warm cooked rice.