Directions: |
Directions:1. Cut the eggplants into batons, about ¾ inch (2cm) thick and 2¾ inch (7cm) long. 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 390F (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. Carefully pour off all but 3 tbsp oil from the wok (or high-walled pan) and return to medium heat. Add the Sichuan 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. Add 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 no break apart. Simmer for a minute or so to allow the eggplant to absorb the flavors.
5. Give the potato starch mixture a stir and add it gradually, in about three stages, adding just enough to thicken the sauce to a luxurious gravy (you probably won’t need it all). Add the vinegar and all but 1 tbsp of the scallion greens, then stir for a few seconds to fuse the flavors.
6. Turn out onto a serving dish, scatter over the remaining scallion greens, and serve. |
Personal
Notes: |
Personal
Notes: Despite the name “Fish-Fragrant,” there is no fish. It is a term that refers to a particular taste in Sichuan cuisine, a seasoning that derives from a combination of pickled chiles, garlic, ginger, and scallions. It can be eaten with a tofu dish or a stir-fried green vegetable. Or even just over rice. It’s the go-to eggplant dish for Christine and I. This is based on our favorite version of the recipe by Fuchsia Dunlop.
|
This recipe for Fish-Fragrant Eggplant is from