Did you know that Sichuan cuisine is renowned for its bold, complex flavors? One shining example is the iconic fish fragrant eggplants, also known as yu xiang qiezi in Chinese. Although this mouthwatering dish doesn’t actually contain any fish, it gets its name from the traditional fish-based seasonings used, including pickled chiles, garlic, ginger, and scallions.
In this article, we’ll guide you through the recipe for this Sichuan classic, which showcases the warm, spicy, and aromatic notes that make Sichuan cuisine so beloved. The result is a sweet, sour, and spicy sauce that perfectly complements the tender, charred eggplant. Whether you’re a vegetarian or simply looking to expand your culinary horizons, this meatless marvel makes for a delectable main or side dish.
What is Fish Fragrant Flavor?
The fish fragrant flavor in this Sichuan-style braised eggplant dish is a unique blend of savory, sweet, sour, and spicy notes. Although it does not actually contain any fish, the flavor profile is inspired by traditional Chinese fish dishes. The key ingredients that lend this distinct fish fragrant taste include pickled red chiles, garlic, ginger, and scallions – often used in the preparation of fish fragrant eggplants and other yu xiang dishes from the Sichuan region.
Salting or Brining Eggplant
Salting or brining the eggplant is an important step in this recipe, as it helps draw out excess moisture and break down the eggplant’s cellular structure. This allows the eggplant to cook more efficiently and develop a better texture. Soaking the eggplant in a saltwater brine is more effective than simply sprinkling it with salt, as the brine ensures the salt penetrates the eggplant more thoroughly.
Origins of the Fish Fragrant Name
The fish fragrant name for this Sichuan braised eggplant dish comes from the traditional Chinese cooking method of using fish-based seasonings, such as fermented black beans, pickled chiles, and aromatics like garlic and ginger. While there is no actual fish in the recipe, these flavors work together to create a distinct aroma and taste profile reminiscent of classic Sichuan yu xiang or fish fragrant dishes.
Ingredients in Fish Fragrant Sauce
The fish fragrant sauce that coats the eggplant in this dish is a flavorful blend of Sichuan chili bean paste, pickled red chiles, black vinegar, soy sauce, sugar, and either stock or water. These ingredients work together to create the signature sweet, sour, and spicy flavors that are hallmarks of Sichuan braised eggplant and other vegetarian Sichuan cuisine dishes.
fish fragrant eggplants sichuan braised eggplant with garlic ginger and chilies
The key to preparing the perfect fish fragrant eggplants lies in the cooking process. First, we soak the eggplant in a saltwater brine, which helps draw out excess moisture and tenderize the eggplant. This step is crucial, as it ensures the eggplant cooks evenly and develops a delightful texture.
Next, we deep-fry the eggplant until it’s tender and lightly charred. This caramelization adds depth of flavor and a satisfying crunch to the dish. Once the eggplant is fried, we simmer it in the flavorful fish fragrant sauce, which is made with Sichuan chili bean paste, pickled red chiles, black vinegar, soy sauce, sugar, and stock or water.
To thicken the sauce and create a luxurious, cling-to-the-eggplant texture, we stir in a potato starch slurry. The final touch is a splash of black vinegar and a garnish of sliced scallions, which add a bright, tangy finish to the dish.
This method of deep-frying and braising the eggplant is the secret to achieving the best fish fragrant eggplants that capture the essence of traditional Sichuan cuisine without any actual seafood.
Cooking Process
To begin the preparation of our scrumptious fish fragrant eggplants Sichuan braised eggplant, we start by soaking the eggplant slices in a saltwater brine. This essential step helps draw out excess moisture and tenderize the eggplant, allowing it to cook more efficiently and develop a wonderfully soft, creamy texture.
Next, we deep-fry the brined eggplant until it’s lightly charred on the outside but still tender within. This technique not only adds a delightful crunch but also seals in the eggplant’s natural flavors. Once the eggplant is fried to perfection, we smother it in our signature fish fragrant sauce, a complex blend of Sichuan chili bean paste, pickled red chiles, black vinegar, soy sauce, sugar, and stock or water.
To thicken the sauce and create a luxurious, cling-to-the-eggplant consistency, we whisk in a potato starch slurry. The final touch is a splash of black vinegar and a garnish of sliced scallions, which add a bright, tangy note to balance the rich, spicy flavors of this yu xiang eggplant dish. By combining the deep-frying and braising techniques, we ensure that our Sichuan braised eggplant achieves the perfect texture and flavor, capturing the essence of traditional Sichuan cuisine without any actual seafood.