Eggplant with fish paste in fermented spicy bean sauce. Fresh eggplants are sliced cross-sectionwise and stuffed with fish paste. This is then individually panfried to caramelise. Spring onion, garlic, and ginger are sliced thinly and panfried in fermented bean paste. Add the stuffed eggplant prepared earlier, and cook for 3 minutes. Add cilantro and some spring onion as garnish. Serve with freshly steamed rice.
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