Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chilies) Recipe

Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chilies) Recipe

Don’t allow the true name trick you—there’s no fish right here. Rather, this Sichuanese eggplant classic is deeply flavored with garlic, ginger, and pickled chilies, aromatics which are frequently connected with seafood cookery.

Photograph: Vicky Wasik

Excerpted through the Food of Sichuan by Fuchsia Dunlop. Copyright (c) 2019 Fuchsia Dunlop. Used in combination with authorization associated with publisher, W. W. Norton & business, Inc. All liberties reserved.

The recipe that is following called yuxiang qiezi in Chinese, is really a Sichuanese classic, plus one of my all-time favorite bowls of any food. A lot more than some other meal, for me personally it sums up the luxuriant pleasures of Sichuanese meals: the colors that are warm preferences, the subtlety of complex flavors. Like many fish-fragrant meals, it is created using the seasonings of traditional seafood dishes: pickled chiles, garlic, ginger and scallions. But unlike the greater fish-fragrant that is illustrious slivers, it derives its color perhaps perhaps maybe not from pickled chiles alone, but from pickled chiles coupled with fava beans in chile bean paste. The sauce is sweet, sour and spicy, with a reddish hue and a noticeable scattering of sliced ginger, garlic and scallion.

The meal is similarly delicious cold or hot. I provide it having a meat or tofu meal and a stir-fried vegetable that is green nonetheless it makes an excellent meal just consumed with brown rice and a salad. The eggplants, deep-fried up to a buttery tenderness, are delectable. We have consumed this dish in restaurants all over Sichuan, and recorded numerous different variations associated with recipe. The next one will, I hope, allow you to sigh with delight. Should you want to scale this recipe up for an event, rinse and dry the salted eggplants, toss in only a little cooking oil after which roast for 15–20 mins in a 425°F (220°C) oven until golden. Result in the sauce, but don’t thicken it with starch; alternatively, pour it over the eggplants that are roasted set aside allowing the tastes to mingle. Provide at space heat.

Why It Really Works

  • Salting the eggplant draws fully out excess dampness.
  • A potato-starch slurry thickens the sauce simply sufficient without which makes it gloopy.
  • An oven that is optional (see introductory text) means it’s not necessary to deep-fry.

What Is New On Serious Consumes

  • Yield: helps 4 as being a course that is main
  • Active time: thirty minutes
  • Total time: 60 minutes
  • Ranked: 4.6


  • 1 pound 5 ounces (600g) eggplants (1–2 big)
  • Salt
  • Cooking oil, for deep-frying
  • 1 1/2 tablespoons Sichuan chile bean paste (see note)
  • 1 1/2 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 10 tablespoons (150ml) hot stock or water
  • 4 teaspoons sugar that is superfine
  • 1 teaspoon Chinese light soy sauce
  • 3/4 teaspoon potato starch, blended with 1 tablespoon water that is cold
  • 1 tablespoon Chinkiang vinegar (see note)
  • 6 tablespoons thinly sliced scallion greens


Slice the eggplants into batons about 3/4 inch (2cm) thick and 2 3/4 ins (7cm) very long. Sprinkle with sodium, mix well and put aside for at the very least thirty minutes.

Rinse the eggplant, empty well and pat dry with paper towels. Heat the oil that is deep-frying around 390В°F (200В°C) (hot sufficient to sizzle vigorously around a test bit of eggplant). Include the eggplant, in 2 or three batches, and deep-fry for approximately three minutes, until tender and only a little golden. Empty well in some recoverable format towels and put aside.

Carefully afin de down all but 3 tablespoons oil through the wok and come back to heat that is medium. Include the chile bean paste and stir-fry before the oil is red and fragrant: be careful never to burn off the paste (go the wok far from the burner it might be overheating) if you think. Include the and stir-fry until they smell delicious.

Suggestion within the stock or water, soy and sugar sauce. Bring to a boil, add the eggplant then, nudging the batons carefully in to the sauce so they really usually do not break aside. Simmer for a moment or more allowing the eggplant to soak up the tastes.

Supply the potato starch combination a stir and include it slowly, in around three phases, incorporating just adequate to thicken the sauce up to a gravy that is luxurious probably won’t require it all). Suggestion within the vinegar and all sorts of but 1 tablespoon associated with the scallion greens, then tna board com stir for a couple of seconds to fuse the tastes.

Prove onto a helping dish, scatter throughout the scallion that is remaining and offer.