6 ounces firm fish such as salmon, arctic char, or tuna, sliced into bite size pieces
10 ounces Japanese or Chinese eggplant, sliced about 1-inch thick and 3 inches long, like small potato wedges
2 tablespoons vegetable or grapeseed oil, or other neutral oil
6 okra, stem removed, sliced in half
1 teaspoons sake
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons water
1 teaspoon sesame oil
Ground black pepper, to taste
1 teaspoon sake
1 teaspoons soy sauce
1 teaspoon cornstarch or potato starch
1/4 teaspoon sesame oil
Add all the ingredients for the marinade in a bowl and stir to combine. Add the fish to the marinade and toss the pieces to coat them evenly. Leave for 15 minutes.
Place the eggplant in a bowl and sprinkle 1/2 teaspoon of salt over the pieces. Toss and leave for 15 minutes.
Meanwhile, mix the sake, soy sauce, oyster sauce, and water in a bowl and set aside.
Gently squeeze the eggplant to get rid of excess water and pat each piece dry with a paper towel.
Heat the oil in a wok or deep skillet over medium heat and add the eggplant. Toss and cook the eggplant for 3-4 minutes, or until it’s cooked through and transfer to a plate. Set aside
Add the remaining 1 tablespoon oil, and then add fish and okra to the wok and cook for 3 minutes, until the fish is cooked through. Return the eggplant to the wok and add the sauce. Stir fry for 30 seconds and turn the heat off. Stir in the sesame oil and season with ground black pepper. Serve.