Fish-Flavored Eggplant, also known as "Yu Xiang Qie Zi" in Chinese, is a popular Sichuan dish renowned for its bold flavors. Despite the name, this dish does not contain any fish. Instead, the term "fish-flavored" refers to a unique combination of seasonings that traditionally accompany fish dishes in Sichuan cuisine. This dish features tender eggplant cooked in a savory, sweet, and slightly spicy sauce that is sure to delight your taste buds.
Ingredients
- 2 medium eggplants, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2 tablespoons chili bean paste (Doubanjiang)
- 1/2 cup chicken or vegetable broth
- 2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
- 1 tablespoon hoisin sauce
- 1/2 teaspoon sesame oil
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Prepare the Eggplant:
- Place the eggplant pieces in a colander and sprinkle with a bit of salt. Let them sit for 20 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
Cook the Eggplant:
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant pieces and cook until they are golden brown and tender, about 5-7 minutes. Remove from the skillet and set aside.
Prepare the Sauce:
- In the same skillet, add a little more oil if needed. Sauté the minced garlic and ginger until fragrant, about 1 minute.
- Stir in the chili bean paste and cook for an additional 2 minutes to release its flavors.
Combine Ingredients:
- Return the eggplant to the skillet. Add the soy sauce, rice vinegar, sugar, and hoisin sauce. Stir to combine.
- Pour in the broth and bring the mixture to a simmer. Cook for 3-4 minutes, allowing the flavors to meld.
Thicken the Sauce:
- Stir in the cornstarch mixture and cook for another 2 minutes, or until the sauce has thickened to your desired consistency.
Finish and Serve:
- Drizzle with sesame oil and sprinkle with chopped green onions and sesame seeds if using. Serve hot with steamed rice.
Tips
- Choose the Right Eggplant: Firm, glossy eggplants with a vibrant color are best for this recipe. They should not be too soft or wrinkled.
- Adjust Spice Levels: You can adjust the amount of chili bean paste to make the dish more or less spicy according to your preference.
- For a Vegetarian Option: Substitute the chicken broth with vegetable broth to keep the dish vegetarian.
Variations
- Add Protein: You can add diced tofu or cooked chicken to the dish for added protein.
- Vegetable Add-ins: Include other vegetables such as bell peppers or mushrooms to make it a more substantial meal.
Calories
A serving of Fish-Flavored Eggplant (approximately 1 cup) contains around 150-200 calories. The calorie count can vary depending on the amount of oil used and the size of the eggplant pieces.
Conclusion
Fish-Flavored Eggplant is a delightful dish that captures the essence of Sichuan cuisine with its complex flavors and aromatic ingredients. It's a versatile recipe that can be customized to suit your taste preferences. Whether you're a fan of spicy food or just looking for a new way to enjoy eggplant, this dish is sure to become a favorite in your culinary repertoire.
