Delicious Fish Fragrant Eggplant
Fish fragrant eggplant, very familiar to Sichuan locals, is one of the traditional specialty dishes of Sichuan cuisine. It is visually appealing, aromatic, and pairs well with rice. There are many variations in its preparation, but the main ingredient is doubanjiang (broad bean paste), combined with various seasonings to create its distinctive flavor.
Eggplant is a common vegetable loved by many for its delicate texture and high nutritional value. Fish fragrant eggplant, a classic preparation method for eggplant, is known for its delicious and aromatic flavor, as well as its rich texture, making it a favorite among many. Today, I will introduce how to make a delicious fish fragrant eggplant dish.
1.What is fish fragrant eggplant?
Fish fragrant eggplant is a representative Sichuan dish known for its unique "fish fragrant" flavor and rich texture.
Legend has it that long ago in the Dazhou region of Sichuan, there was a merchant's family who loved eating fish and were particular about seasoning. One evening, the housewife, wanting to avoid wasting ingredients, mixed together leftover seasonings used for cooking fish. This accidental creation unexpectedly delighted the family members. From then on, this dish spread and gradually evolved into the now-famous fish fragrant eggplant.
When making fish fragrant eggplant, start by cutting the eggplant into cubes or strips and stir-frying them until they become tender. Next, add the prepared fish fragrant sauce and stir-fry. Finally, add a mixture of water and starch to thicken the sauce, coating the surface of the eggplant and enhancing its flavor.
2.What type of eggplant to use?
For fish fragrant eggplant, both round and elongated eggplants can be used. Here, I've chosen elongated eggplants because they don't require peeling and can be used as is, preserving the fiber and nutrients in the skin. For round eggplants, it's recommended to peel them thoroughly before use because their skin is thicker and can affect the texture of the eggplant.
3.How to cut eggplant?
First, wash the eggplant and trim off the ends. Then, cut the eggplant into segments, each segment being about 5-6 centimeters in length. Place the eggplant segment on a cutting board, gently hold one end with your hand, and with the other hand holding a knife, cut diagonally from top to bottom. Maintain a consistent angle with the knife blade and roll the eggplant segment as you cut, until it's uniformly diced into pieces resembling batons.
4.How to prepare fish fragrant sauce?
The ratio and ingredients of fish fragrant sauce can vary based on different recipes and personal tastes, but it typically includes vinegar, sugar, and starch as basic components. In my recipe, I primarily use soy sauce, oyster sauce, cornstarch, vinegar, and sugar in a ratio of 4:2:2:2:1, and I mix it with a small amount of chicken broth and water. Nowadays, these ingredients are readily available in Asian markets and even regular grocery stores.
5.What is the most crucial ingredient?
The most crucial ingredient for fish fragrant eggplant is doubanjiang (豆瓣酱). Doubanjiang is a reddish-brown seasoning made primarily from fermented broad beans, along with chili peppers, salt, and other ingredients. It has a rich aroma and distinctive flavor, making it a commonly used condiment in Chinese cuisine. It holds a significant place in Sichuan cuisine and is often regarded as the soul of Sichuan dishes. Therefore, doubanjiang is indispensable for making fish fragrant eggplant. You can find it at Asian markets or online platforms like Amazon.
6.What's the secret to cooking the perfect eggplant?
Eggplant is a vegetable that can be tricky to cook, but if done right, it can be delicious. Start by adding a small amount of oil to the pan and stir-fry the eggplant until it becomes soft. Remove it from the pan and set it aside. Later, when stir-frying with the fish fragrant sauce, the eggplant pieces will become extra crispy on the outside and tender on the inside.
To make delicious and non-greasy homemade fish fragrant eggplant, a few tips and techniques can make all the difference. After understanding the essentials of fish fragrant eggplant, today I'll share a simple home-style recipe that's easy to follow. It's straightforward and once you see it, you'll know how to make it. If you're interested, give it a try!
INGREDIENTS
MAIN INGREDIENTS
- 300g eggplant
ACCESSORIES
- 10g scallions
- 5g ginger
- 10g garlic
- 5g chil
SEASONINGS
- 10g doubanjiang
- 5g sesame oil
- 40g plain soy sauce
- 20g oyster sauce
- 20g cornstarch
- 20g vinegar
- 10g sugar
- 5g chicken broth
- 150ml water
DIRECTIONS
STEP 1
Prepare the ingredients: finely chop 5g of ginger, 10g of garlic, 5g of chili, and 10g of scallions. Dice 300g of eggplant into batons and set aside.
STEP 2
First, prepare the fish fragrant sauce: Mix together 40g of plain soy sauce, 20g of oyster sauce, 20g of cornstarch, 20g of vinegar, and 10g of sugar. Add 5g of chicken broth and 150ml of water, and stir until well combined. Set aside.
Tip:
There are multiple ways to prepare fish fragrant sauce, so feel free to adjust according to your taste preferences.
STEP 3
Heat oil in a pan, then stir-fry the eggplant until it becomes soft. Remove the eggplant from the pan and set aside.
STEP 4
Keep some oil in the pan, then add the minced ginger, minced garlic, chopped chili, and 10g of doubanjiang. Stir-fry until fragrant.
STEP 5
Pour in the eggplant and stir-fry evenly, then pour in the fish fragrant sauce. Stir-fry until well combined.
Tip:
When stir-frying, remember to be gentle. Avoid stirring too vigorously, as it can easily break apart the eggplant pieces and affect their appearance.
STEP 6
Finally, add 5g of sesame oil.
STEP 7
Then remove from heat and sprinkle with chopped scallions before serving. Enjoy!
Recipe analyzer
- Recipes: Delicious Fish Fragrant Eggplant
- Main Ingredients:4
- Servings per recipe:1
- Servings size:325 g
-
Energy (calories):97 kcal
-
Protein:3.85 g
-
Fat:0.65 g
Why gray?
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Carbohydrates:22.57 g
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Protein: 10%10 kcal
-
Fat: 6%5 kcal
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Carbohydrates: 84%82 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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