Fish Fragrant Eggplant
Satisfaction Guaranteed
This fish fragrant recipe is featured on my blog and such a delightful one at that! The rich flavours of Chile bean paste absorbed into the soft, yet chewy eggplant pieces is a great addition for any Chinese style meal! I generally serve it along side my hand-pulled noodles to play with flavour and texture.
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Mise En Place:
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1 pound 5 ounces eggplants (1–2 large or 3-6 medium)
Salt
Cooking oil, for deep-frying
1 1/2 tablespoons Sichuan chile bean paste
1 1/2 tablespoons finely chopped garlic
1 tablespoon finely chopped ginger
10 tablespoons hot stock or water
4 teaspoons sugar
1 teaspoon Chinese light soy sauce
3/4 teaspoon corn starch mixed with 1 tablespoon cold water
1 tablespoon Chinkiang vinegar (see note)
6 tablespoons thinly sliced scallion
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How To Make:
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1. Cut the eggplants into batons about 3/4 inch thick Sprinkle with salt, mix well and set aside for at least 30 minutes.
2. Rinse the eggplant, drain well and pat dry with paper towels. Heat the deep-frying oil to around 390°F (hot enough to sizzle vigorously around a test piece of eggplant). Add the eggplant, in two or three batches, and deep-fry for about 3 minutes, until tender and a little golden. Drain well on paper towels and set aside.
3. Pour off all but 3 tablespoons oil from the wok and return to medium heat. Add the chile bean paste and stir-fry until the oil is red and fragrant: take care not to burn the paste (move the wok away from the burner if you think it might be overheating). Add the garlic and ginger and stir-fry until they smell delicious.
4.Tip in the stock or water, sugar and soy sauce. Bring to a boil, then add the eggplant, nudging the batons gently into the sauce so they do not break apart. Simmer for a minute or so to allow the eggplant to absorb the flavours.
5.Give the corn starch mixture a stir and add it gradually, adding just enough to thicken the sauce. Add in the vinegar and all but 1 tablespoon of the scallion greens, then stir for a few seconds to fuse the flavours.
6.Turn out onto a serving dish, scatter over the remaining scallion greens and serve.