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Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce

Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce

This is a steamed vegetable and seafood dish, served with Korean-style sauce called chojang. Its refreshing sour taste and flavour of garlic is very appetizing.

Ingredients: 4 servings

Aubergines
2
Cucumber
1
Boiled baby scallops
150 g
[Chili, vinegar and miso sauce]
Chojang (Recipe ID: 2316169)
4 tablespoons
Japanese leek (chopped finely)
1 tablespoon
Toasted sesame seeds
as required

Steps

1. Slice the aubergines lengthways and cover with cling film. Microwave for 3-4 minutes. Do not overcook in the microwave as the aubergines continue to be cooked by the residual heat.
2. To cool down, leave the aubergines to sit inside the cling film. Do not rinse them as they will become watery. After cooling down, tear them lengthways into 3-4 pieces and squeeze out the excess moisture gently.
3. Make a decorated cucumber. Make fine and diagonal cuts 1/2 to 2/3 the way down the thickness.
4. Turn over to the other side and make fine and straight cuts 1/2 to 2/3 the way down the thickness.
5. Cut the cucumber into bite sizes. Sprinkle lightly with salt (not listed in the ingredients) and squeeze out the excess water. If you don't want to bother, cut a cucumber into bite sizes, salt and squeeze out the excess water.
6. Add the chopped Japanese leek and toasted sesame seeds to the chojang (Recipe ID: 2316169). Mix well.
7. Arrange the prepared aubergines, cucumber and baby scallops on a serving plate. Pour over plenty of the chojang.

Story Behind this Recipe

Chojang is a staple sauce in our household, as it is great with poached meat and seafood, sashimi and steamed vegetables. The baby scallops were cheap one day, and there was only one packet left in the shop. There was too few for all of us, so I decided to put them together with vegetables to make a substantial dish.