- 1 1/2 lb globe eggplant
- 1/2 tsp salt
- 2 Tbsp less sodium soy sauce
- 1 Tbsp water
- 2 tsp Shaoxing rice cooking wine or dry sherry
- 2 tsp unseasoned rice vinegar
- 1 tsp sugar
- 2 Tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 (1 1/2") piece ginger, minced
- 4 Tbsp canola oil, divided
- 2 green onions, sliced diagonally
- 1 Tbsp toasted sesame seeds
- 4 (5 oz) skin-on white fish fillets such as halibut or bass
- Salt and freshly ground pepper
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Preheat oven to 400°.
Cut off and discard stem of eggplant. Cut in half lengthwise. Place halves cut side down on a cutting board and cut each half lengthwise into slices about 3/4” wide. Lay slices flat and cut crosswise into sticks about 3/4” thick. Cut sticks into thirds and put in a large bowl, toss with salt.
Transfer eggplant to a colander and let stand in sink or over a bowl, about 1 hour. Spread eggplant onto several layers of paper towels and pat dry to absorb any excess moisture.
Meanwhile, in a small bowl, combine soy sauce, water, rice wine, vinegar, sugar, sesame oil, garlic, and ginger, then set aside.
In a wok or heavy frying pan over high heat, add 1 tablespoon canola oil. When oil shimmers, add half of eggplant and cook, tossing often, about 5 minutes. Reduce heat to medium-high and cook until golden and eggplant skin is tender, about 10 minutes. Transfer eggplant to a bowl and cover to keep hot. Repeat with 1 tablespoon canola oil and eggplant. Return first batch of eggplant to wok, toss to mix and remove from heat. Pour sauce over eggplant and toss to coat thoroughly. Add green onions and sesame seeds and toss once again. Taste and adjust seasonings. Cover to keep warm.
Season fish with salt and pepper. In an oven-safe pan over medium-high heat, add remaining 2 tablespoons canola oil. When oil shimmers, add fish, skin side up, and cook until lightly golden on first side, about 5 minutes depending upon thickness of fish. Carefully turn fillets over and transfer pan to oven. Cook until fish is opaque in center and registers 132° on an instant-read thermometer, about 7 minutes. Remove from oven and tent loosely with aluminum foil. Let rest about 5 minutes.
Serve eggplant with fish.
Nutrition per serving: 420 calories; 26g total fat (3g saturated); 1010mg sodium; 17g carbohydrates; 5g dietary fiber; 7g sugar (1g added sugar); 32g protein