How to Cook Chinese Fish & Eggplant Clay Pot Recipe, CiCi Li – Asian Home Cooking Recipes


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Sometimes last month, I shared a video blog with you about my journey to become a chef. In the video, my shifu was teaching me …

47 replies
  1. Melanie Thio
    Melanie Thio says:

    I tried this and it was really good! I usually don't like eggplants but when it's soft like this it's actually pretty good 😁 can't wait for leftovers tomorrow when the eggplants absorbed all that sauce flavorings 🙂

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  2. cfx3
    cfx3 says:

    I really like your video, definitely gonna try it soon but I'm wondering, does the claypot really serve a specific purpose or is it more of a presentation style? I don't have a claypot and was wondering if it would turn out just as good if I finished it in the pan with a lid on there. Thank you

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  3. ako c jhade
    ako c jhade says:

    hi…i just want to thankyou for this recipe..eggplant and fish…i cooked it for tonight dinner and its quite nice,,,delicious,,,im a domestic helper in hk,,and i am always searching chinese recipes in youtube to learn more chinese or asian dishes,,,,,my employer says its nice…thankyou maam for your recipe…and i am happy that they like it too…God bless…

    Reply
  4. atelier_rabbit
    atelier_rabbit says:

    I used to despise eggplants because they were so mushy and looked unappetizing when they were cooked shivers then I tried the fish and eggplant claypot dish at a local Chinese restaurant and whoa!! that changed my opinion completely! the sauce was a little sweet and sour and the eggplant was so soft! but now I'm wary cuz of what you said about restaurant-style eggplants xD;; thank you so much for this recipe! I can't wait to try it.

    Reply
  5. Jo Li
    Jo Li says:

    OMG I swear I heard someone that had the same/similar voice as you today. Well yesterday(I was out), since is 2AM now. Then I thought, omg is it CiCi? Then when I turned my head, and it wasn't you.. Whoops. But omg… u guys sound so similar.

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  6. Jonathon Simon
    Jonathon Simon says:

    +CiCi did you also cook it some in the clay pot – it was really bubbling a lot when you removed the clay pot lid, shortly after you poured in the wine – was that just the residual heat from the food?

    Reply
  7. Jonathon Simon
    Jonathon Simon says:

    CiCi – That dish looks awesome, and it combines 2 of my favorite foods. Interesting fact…some years ago I heard famous TV Chef Alton Brown claiming that contrary to popular belief, deep-fry doesn't necessarily use a lot of oil – assuming its done correctly. The key is you must have the right temperature, and you must remove the food at the right time. His claim is that the very high temperatures of the oil heat the food very fast – in doing so tiny air bubbles are continuously released. With the food item under pressure like this, oil cannot enter. In his episode he proves his point by measure the oil, then frying some chicken until the bubbles subside, removing the chicken and re-measuring the oil. Very little oil is gone – i think was just 2 teaspoons for 6 pieces (i.e. thigh, breast, etc) of chicken. Compare that deep-frying method to most wok STIR fries which typically call for 2 tablespoons of cooking oil.

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  8. X73-ANDRE'
    X73-ANDRE' says:

    There are many things that I love about an Asian Woman and one of them is that the food an Asian Woman can create is food that I can appreciate forever, I LOVE MY ASIAN WOMEN.

    Reply

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