Chinese Fish Fragrant Eggplant

It was on an expedition of Yangtze River that I first discovered the secretly complex flavors of Chinese Fish Fragrant Eggplant. After a long day of cataloging local wildlife, my team and I returned to our camp to find our guide preparing this dish over a fire. I’ll never forget the moon rise in the river valley and my first taste of Sichuan chili bean paste paired with ginger, garlic, and the deep earthiness of a perfectly ripe eggplant. 

Let your mind meander down the path of your own river as you explore these flavors !

Yield: 4 servings 

Cook Time

Ingredients Prep: 10 minutes

Active Cook Time: 25 minutes

Total: 35 minutes

Ingredients

1 ¼ cups vegetable oil, for deep frying

1 pound long Chinese or Japanese eggplants (about 3 small) cut lengthways into quarters, then sliced into 3 inch long wedges

3 cloves garlic, finely chopped

1 tablespoon ginger, finely chopped

2 spring onions, thinly sliced, white and green parts separated

¼ cup white or corn flour

1 ½ tablespoons Sichuan chili bean paste or Sriracha

Sauce

½ cup unsalted vegetable stock or water

1 tablespoon sugar

1 tablespoon soy sauce

1 tablespoon rice vinegar

½ teaspoon cornstarch 

Preparation

1. Put 1½ tablespoons sea salt in a large bowl with 2 ½ cup water and whisk until the salt dissolves. Submerge the eggplants and soak for 15 mins. Drain and pat the wedges dry.

2. Meanwhile, to make the sauce, whisk together all the sauce ingredients in a small bowl until well combined. 

3. Heat the oil in a wok over a medium-high heat. Coat the eggplants lightly in flour. When the oil reaches 375 degrees, fry the eggplants in batches, flipping and turning occasionally, for 3-4 mins or until the edges are slightly golden and the skin is glossy purple and wrinkled. 

4. Transfer to a plate lined with a paper towel. Reserve about 1 tablespoon of cooking oil in the pan. Pour the rest in a heat proof container to reuse or discard once cool. 

5. Re-heat the pan over a medium low and, if using, stir-fry the chili bean paste for 30 seconds until its red oil is released. Add the garlic, ginger and spring onion whites, and stir-fry for another 30 seconds until just aromatic. Add sriracha if using instead of chili bean paste. Push the aromatics up one side of the wok and pour the sauce mixture into the middle.

6. Gently fold the fried eggplants into the sauce and simmer for 2 minutes until the eggplant absorbs the flavors and the liquid thickens. Transfer to a plate, garnish with the spring onion greens and serve immediately.