I have been craving for Sichuanese food ever since I read a review about my favourite Sichuan restaurant 2 weeks ago. With the very remote chance of ever visiting the restaurant anytime soon (since it has moved to the other side of the Yarra), I decided I'll need to take matters into my own hands. A cuisine that was quite foreign to me until I bought Fuchsia Dunlop's Sichuan Cookery, I can now claim to be quite an expert in Sichuan cooking having read the book from cover to cover countless times and consumed enough chillies and sichuan pepper in the past 8 years.
This is definitely a crowd pleaser; smokey, silky eggplant pieces swimming in a hot, sour and slightly sweet sauce and it is vegetarian.There is no fish in the dish despite it's name suggests otherwise, but simply being cooked in a sauce often associated with fish. A great family tip I like to share is - soak the eggplant pieces in water before frying, you will be amazed by how little oil is being absorbed by the eggplants.
Recipe adapted from Fuchsia Dunlop's Sichuan Cookery
serves 4 to 6 as part of a Chinese meal
1 kg of oriental eggplants
4 tbs of hot bean paste
3cm knob of ginger, minced
4 garlic cloves, minced
3 bird chillies, roughly chopped (optional)
2/3 cup of chicken stock
1 tbs of light soy
1 to 2 tbs of chinkiang black vinegar
1.5 tbs of sugar
corn flour solution
2 spring onions, chopped
salt to taste
oil for deep frying
Cut eggplants lengthwise then across, slice each quarter into 2 or 3 pieces. Soak eggplants in water for 15 minutes and drain well.
Fry eggplants in batches til lightly golden, drain well. You'll be amazed by how little oil is absorbed by the eggplants if they are soaked in water first.
Fry hot bean paste with a little oil for 10 to 15 seconds then add in the chopped aromatics.
Add stock, sugar and soy and bring it to a simmer.
Add eggplants and cook for a few minutes, thicken the sauce with a little corn flour solution then add in the spring onions. Drizzle some vinegar over and check for seasonings.
Serve hot as part of a Sichuanese/Chinese meal with plenty of steamed rice.
This eggplant dish looks so tasty!ReplyDelete
Oh you're making me want to try eggplants now! :) This looks delicious!ReplyDelete
i love this dish spicy.. got kick!ReplyDelete
Looks like a flavorful blend. Love it.ReplyDelete
oohh hungry tummy! u are killing me with ur dishes!!! that looks absolutely amazing! ^^ReplyDelete
different recipe and looks great :)ReplyDelete
new recipe to me.Im going to try it tomorrow itselfReplyDelete
Fresh Local and Best ,ReplyDelete
Thank you very much!
Thank you! you must!
Thank you! :)
CUMI & CIKI ,
Haha me to hence the extra chillies :)
dave -nibbleanibble ,
Very much so :)
Oh sorry! :) You must come and visit then :)
Please do :)
I love 鱼香茄子 , I can eat this with many bowls of riceReplyDelete
We love this dish, lets make this when the eggplants are ready! cheers buddy!ReplyDelete
Hi dear...hope u r doing fine :) I missed many of your posts, with try to catch up soon.ReplyDelete
Fish eggplant recipe looks absolutely delicious & interesting ! . I just love the colour of the gravy. Thanks a lot for a such a great recipe.
This dish looks like what my grandma used to cook :) Thanks for the tips about soaking the eggplants!ReplyDelete
The post about Victoria Street is great! I don't really like going there because of the drug problems there :(
You are such a cameleon in the kitchen! I hope this is a Sichuan week!ReplyDelete
Is the restaurant you mentioned Dainty?
I order this all the time but never looked as good as this! :)ReplyDelete
You surprised me again and again, thanks for the tip on soaking the eggplants!
Haha I'll make sure I cook a lot of rice when I have u over!
Lets do that! :)
Glad to see your return :) Thank you :)
I bet her version is really delicious!
Me too but we just need to ignore them!
hardly! It is indeed!
Oh thank you! That is a very good family tip so use it all the time ;)
What a beautiful dish! I hate to fry eggplants now with the helpful tip I'll be doing it including this stunning recipe!ReplyDelete
It is a shame they choose to move south :(ReplyDelete
I think you eggplant dish is better then Dainty which is coated in flour!
That's such a beautiful dish of eggplant. I can cook this and enjoy it all alone cos my family doesn't really like eggplant :PReplyDelete
ahh eggplant. This looks soooo good. I had some grilled eggplant today and am actually having some more for dinner. LOve the crisp skin with the molten lava like centre with a spoonful for vinegar heheReplyDelete
I really love this delicious dish to go with extra rice :)ReplyDelete
Good to see some Sichuan recipes ! Now you've done yu xiang qiezi, when are you going to get round to dan dan noodles and ants climbing up a tree ? BTW - what's your fave Sichuan place in Melbourne called ?ReplyDelete
Thank you very much!
Thank you! Haha I know :(
That is great! More for you then :)
Molten lava is a great way to describe it haha!
I cooked a lot of rice for this :)
Haha there are a few other dishes coming up so you'll have to wait for that :) It is called Dainty Sichuan :)
How do you make foods that I think I don't like look so delicious?!!ReplyDelete
quelle jolie association moi qui aime beaucoup les aubergines je suis servieReplyDelete
I never fry eggplant as I hate how much oil it soaks up (and I quite like dry fried or baked eggplant) so I'm glad to read your soaking tip! Will have to give it a try :)ReplyDelete
Wow you have gone Sichuan! Awsome photos and thanks for the soaking tip!!ReplyDelete
First time here. Beautiful and tempting dish. Great presentation. Following you.
Suresh, this eggplant dish looks really smoky, spicy and delicious.ReplyDelete
I am going to remember about soaking the eggplants in water before frying them in oil. That's really good afvice.
J'aime beaucoup les aubergines et ta recette leur donne beaucoup de goût.ReplyDelete
Je note ta version qui me plait beaucoup.
I love this dish! So good with rice!ReplyDelete
This is a good dish, I like eggplants very much!ReplyDelete
Are you doing a Sichuan week darling? If so I'll like to request for my favourite dish! Thanks for the soaking tip, we are going to save so much oil :)ReplyDelete
You are a great cook!ReplyDelete
Those are to die for!
Loving your meals/blog!
Eternally Distracted ,ReplyDelete
Haha you tell me lol
Haha you are welcome!
Yeah for a change! you are welcome!
Cool Lassi(e) ,
Oh thank you very much!
Thank you very much! :)
It is such an easy step to save lots of oil hehe
Saveurs et Gourmandises,
Not really a Sichuan week, what is that dish going to be? :) xxx
Thank you very much :) xxx
I love, love, love eggplants. Definitely could eat a lot of this with extra rice;)ReplyDelete
Another beautiful dish, I must get that cookbook too!ReplyDelete
Thank you! You'll get so much out of it!
Such a flavorful Eggplant dish,love it :DReplyDelete
Thank you very much! :)
I love this! I always order it when I head to a sichuan restaurant. YUmmmO!ReplyDelete
Thank you very much! :)
mmmm..looks bomb. i'll have to try the soaking technique next time.ReplyDelete
If you soak the eggplant in salted water for about an hour or so, it holds up wonderfully and absorbs the flavors of the sauce without turning into mush.ReplyDelete
I made this dish too. But I drop deep frying step in order to avoid too much oil used.ReplyDelete