Fish-fragrant aubergine
Aubergine fried soft, then braised in a sweet, sour, hot sauce of pickled chilli, garlic, ginger and spring onion — with no fish at all.
What makes it fish-fragrant aubergine
- No fish — the name is for the flavour.
- Pickled chillies or chilli bean paste, garlic, ginger and spring onion, all in quantity.
- Sugar and vinegar in balance, so it's sweet-sour and hot at once.
Where it comes from
Yúxiāng, 'fish-fragrant', is one of Sichuan's named flavours: the seasonings once used for cooking fish — pickled chillies, garlic, ginger and spring onion — balanced with sugar and vinegar. It goes with pork and chicken, and best of all with aubergine, which soaks it up.
How it varies
- Yúxiāng ròusī
- Fish-fragrant shredded pork, with wood ear and bamboo shoot.
Be the first here
Start your own fish-fragrant aubergineNo one here has made fish-fragrant aubergine yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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