Fish-fragrant Eggplant鱼香茄子

fish-fragrant eggplant

People tend to stereotype Szechuan cuisine as being simply ‘hot and spicy’ – this is not true. What really distinguishes Szechuan cookery is its mastery of the art of flavors. This dish highlights the gorgeous layering of flavors that is the signature of Szechuan cooking. Pickled chillies with fermented bean paste give the dish its warmth and luster; the garlic-ginger-spring onion trinity adds a luxurious kick of flavor and a hint of sweet and sour serves to harmonize all the other tastes. Do not be fooled by the name – there is no fish involved in the recipe at all. So it is also a perfect dish for vegetarians.

 Serves 2-4,

  • 2                             Asian long eggplants (about 500-600gram) 紫皮长茄子
  • 2-3 cups                 cooking oil for deep-drying
  • 2                              pickled red pepper四川泡椒, roughly chopped
  • 1 tablespoon         Szechuan fermented bean paste (Doubanjiang) 郫县豆瓣酱
  • 1 tablespoon          garlic cloves, minced蒜末
  • 1 tablespoon          ginger, minced姜末
  • 2 tablespoons         spring onion, white part and green part minced and separate葱末
  • 1/3 teaspoon  or none    salt

seasoning sauce

  • 1 tablespoon    light soy sauce生抽
  • 1/2 tablespoon    Chinkiang vinegar镇江香醋
  • 2 teaspoons      corn flour生粉
  • 1 teaspoon       caster sugar白糖
  • 150ml                stock or wateringrdients


  1. Roll cut (滚刀切) eggplants into long strips (try to keep some skin on each one). Place them in a large bowl. Sprinkle them with salt and mix well and leave in the bowl for about 30 minutes. You will get about ½ cup of water coming out of the eggplant. Drain before moving the next step.cut eggplant.JPG
  2. Prepare a separate bowl; mix all the ingredients for the seasoning sauce. Set aside.seasoning sauce
  3. In a wok, heat the oil for deep-frying to 350°F (180˚C). Carefully add the eggplant in batches and deep-fry for three to four minutes until slightly golden on the outside and soft and buttery within. Remove and drain on paper towels.deepfry eggplant
  4. Pour the deep-frying oil into a bowl. Scoop 2 tablespoons of the oil to the same wok. Turn to a low-medium heat. When the wok is hot again, minced ginger, garlic and spring onions (white part) until fragrant, then add the pickled pepper and Szechuan fermented bean paste and stir-fry until the oil is red. Return the deep-dried eggplants, mix well and fry for a minute. Gently pour into the seasoning sauce. Let them simmer in the wok for a minute or so to absorb the flavors of the sauce. Stir a few times to make sure the eggplants are well coated.fry seasonings
  5. Move from wok, sprinkle chopped green


Since both doubanjiang (fermented bean paste) and soy sauce contain salt. So you may just need a little bit or none of the salt at all in this recipe.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s