Sautéed eggplant and catfish stew

Overview

How to cook Sautéed eggplant and catfish stew at home

Clean the catfish, cut into pieces, and drain.
Fry the catfish until golden brown on both sides and set aside.
Cut the eggplant into strips.
Chop the ginger and garlic.
Mix oyster sauce, light soy sauce, dark soy sauce, sugar and cooking wine.
Heat the oil pan and stir-fry the garlic and bean paste. (If you like spicy food, add more.)
Add eggplant and fry.
Sauté until the eggplant is slightly soft.
Add the eggplant to the casserole. (If the casserole is big enough, you can fry it directly in the casserole.)
Place fried fish pieces on top.
Pour on the sauce, bring to a boil over high heat, then reduce to low heat and simmer for 10-15 minutes.
Cut green onions into sections.
When the fish is cooked, sprinkle with scallions, turn off the heat and simmer for about 1 minute to allow the scallions to release their fragrance.
Delicious eggplant and catfish stew.