Chinese (Sichuan) · dinner
Fish-Fragrant Eggplant Tender, pan-fried eggplant simmered in a glossy sweet, sour and spicy sauce built from chili bean paste, garlic, ginger and black vinegar. Despite the name, there is no fish in the classic Sichuan version; the flavor profile is what gives it the name.
total 40 min
prep 20 min
cook 20 min
servings 4 Keep this recipe Add a copy of Fish-Fragrant Eggplant to your Saucepan library.
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Back to 4 servings Eggplant 1 lb Chinese or Japanese eggplants, about 3 slender ones, cut into 3-inch lengths then 1/2-inch wedges 2 tsp fine sea salt, for a soaking water of 3 cups water 0.5 cup potato starch or cornstarch, for coating, up to 1/2 cup 1.5 cups neutral oil, for frying, such as peanut, vegetable or canola Stir-fry 1.5 tbsp Pixian chili bean paste (doubanjiang), Sichuan chili bean paste 1 tbsp garlic, finely chopped 1 tbsp fresh ginger, finely chopped 2 green onions, thinly sliced, whites and greens kept separate Sauce 0.5 cup unsalted stock or water 1 tbsp sugar 1 tbsp soy sauce 1 tbsp Chinkiang black vinegar, or 1 1/2 tsp balsamic plus 1 1/2 tsp rice vinegar 0.5 tsp potato starch, to thicken the sauce
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1 Step 1: Whisk the sauce ingredients together in a small bowl and set aside.2 Step 2: Soak the eggplant wedges in salted water (3 cups water with 2 tsp salt) for 15 minutes, then drain and pat very dry.3 Step 3: Heat about 1 inch of oil in a wok or skillet over medium-high heat to 375°F (190°C). Lightly coat the eggplant in starch.4 Step 4: Fry the eggplant in batches for 3 to 4 minutes, until the edges are slightly golden and the skin looks wrinkled and glossy. Drain on paper towels. Strain and reserve the oil, then wipe the wok and return 1 tbsp of the oil to it.5 Step 5: Over medium heat, stir-fry the chili bean paste for about 30 seconds, until its red oil is released. Add the garlic, ginger and scallion whites and stir for about 30 seconds more.6 Step 6: Push the aromatics aside and pour the sauce into the center of the wok to heat briefly.7 Step 7: Fold in the fried eggplant and simmer for about 2 minutes, until it has absorbed the flavors and the sauce thickens. Garnish with the scallion greens and serve right away.getsaucepan.com/r/24ed0ef9-51f1-5c60-b8be-b8a0c5f96da2
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