I Cooked the 3 Best Dishes in Dave the Diver

Smoked Atlantic Mackerel Scramble

Step 1: Flake the Mackerel [01:47]

Flake 2 smoked mackerel fillets, removing skin and bones, and tear into bite-sized shreds.

Step 2: Prepare the Egg Mixture [02:11]

In a bowl, combine 4 large eggs, 2 tablespoons of milk, and 1/4 teaspoon of black pepper until mixed.

Step 3: Cook the Eggs [02:20]

Melt 1 tablespoon of butter in a non-stick pan over medium-low heat. Pour in the egg mixture and let sit for a few seconds before gently pushing the edges toward the center.

Step 4: Add Mackerel [02:34]

Once the eggs are almost set, add the flaked mackerel and cook together for a few seconds to warm the mackerel.

Step 5: Toast the Bread [02:44]

Toast 1 slice of crusty sourdough bread until crispy and brush with more herb butter.

Step 6: Assemble the Dish [02:51]

Pile the mackerel egg scramble on top of the toasted bread, drizzle with lemon juice, and sprinkle with chives and lemon zest.

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Deep Fried Eggplant Shrimp Meatballs

Step 1: Prepare the Eggplant [03:11]

Trim the ends of 2 long Chinese eggplants and cut them into thick rounds, slicing almost all the way through to create pockets.

Step 2: Prepare the Shrimp Filling [03:59]

Mince 3/4 pound of shrimp into a paste, and chop the remaining shrimp into chunks. Mix with 2 cloves minced garlic, 1 chopped scallion, 1 teaspoon grated ginger, 1 egg white, 1 tablespoon cornstarch, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper until smooth.

Step 3: Stuff the Eggplant [04:47]

Stuff each eggplant pocket with a generous spoonful of the shrimp filling and dust lightly with cornstarch.

Step 4: Fry the Eggplant [05:11]

Heat 2 cups of oil in a pan over medium heat and fry the stuffed eggplants shrimp side down for 3-4 minutes on each side until tender and golden.

Step 5: Make the Sauce [05:25]

In a saucepan, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, and 1/4 cup stock. Bring to a simmer and thicken with a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).

Step 6: Serve [05:50]

Arrange the fried eggplant on a plate, drizzle with the warm sauce, and finish with parsley.

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Soy Sauce Marinated Crab

Step 1: Prepare the Crab [07:37]

Defrost and pat dry half cut frozen crab. Sear in a pan with 2 tablespoons of oil shell side down for 2-3 minutes, then flip and cook for another minute or two.

Step 2: Cook Aromatics [08:10]

In the same pan, fry 4 cloves minced garlic, 1 inch sliced ginger, 3 scallions, and 2 sliced dried chilies for about 30 seconds.

Step 3: Add Crab and Sauce [08:24]

Return the crab to the pan, add 1/3 cup soy sauce, 1 tablespoon white cooking wine, and 1/2 cup lobster stock. Stir and bring to a simmer, cover, and braise for about 8 minutes.

Step 4: Finish the Dish [08:40]

Add 1 teaspoon sesame oil and a cornstarch slurry to thicken. Plate and spoon extra sauce over the crab, garnishing with green onions and parsley.