How to Make Award-winning Fish Fragrant Eggplant

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Favorite Fish Fragrant Eggplant. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fish Fragrant Eggplant, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fish Fragrant Eggplant delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fish Fragrant Eggplant is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fish Fragrant Eggplant estimated approx 1 hour.

To get started with this recipe, we must first prepare a few components. You can cook Fish Fragrant Eggplant using 11 ingredients and 16 steps. Here is how you can achieve that.

This is a revised version of Fuchsia Dunlop's classic from her memoir, "Shark's Fin and Sichuan Pepper". After sifting through several recipes and testing out the ingredients, I changed the order of some, the amount of others, and eliminated a few. The level of salt is important to control. Make sure to rinse the eggplant well before cooking. Some recipes, including Fuchsia's, call for 3 tbsp of doubanjiang. I found that 2 works well for me. No soy sauce or vegetable/chicken stock is needed, in my opinion. The doubanjiang takes care of that, as well as the residual salt in the eggplant. I switched the garlic/ginger before the doubanjiang to cook them well before merging with any other ingredients. Also, I add the potato starch slurry before the eggplant to be able to focus on the thickness of the sauce, which was hard for me to gauge through the eggplant. Make sure to move the wok off heat as needed to avoid burning any ingredients. Maybe I should call this Waiguo ren Eggplant?

Ingredients and spices that need to be Prepare to make Fish Fragrant Eggplant:

1. 3 cups peanut oil
2. 3 Asian eggplants
3. 2 tbsp finely chopped garlic
4. 2 tbsp finely chopped ginger
5. 2 tbsp doubanjiang
6. 1/4 cup water
7. 2 tsp cane sugar
8. 3/4 tsp potato starch w/ one tbsp cold water
9. 6 tbsp scallions chopped, green parts only
10. 1 tbsp Chiang King vinegar
11. 1 tsp sesame oil

Instructions to make to make Fish Fragrant Eggplant

1. Heat the peanut oil in a wok to 375º.
2. Slice the eggplant lengthwise, then slice into 6 segments. Salt and reserve in a colander for 15 minutes.
3. Rinse, drain, and dry with paper towels.
4. Fry the eggplant in batches as needed until golden brown, about 4 minutes. Let the heat come back up to 375 between batches.
5. Place on a half sheet pan lined with paper towels to drain excess oil.
6. Remove wok from heat, reserve the oil.
7. Add 2 tbsp of the oil into the wok over medium heat.
8. Add the garlic and ginger, stir fry for 30 seconds to brown. Do not overcook.
9. Add the doubanjiang, stirring until it is incorporated into the oil.
10. Add the water and sugar. Stir to combine.
11. Add the potato starch slurry. Reduce heat to low. Cook for 1 minute to thicken the sauce.
12. Add the eggplant, cook for 1 minute.
13. Add the vinegar. Stir.
14. Add scallions, stir in.
15. Remove from heat. Add the sesame oil. Stir well.
16. Serve with brown rice or stir-fried Napa cabbage.

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So that is going to wrap it up with this special food Easiest Way to Prepare Speedy Fish Fragrant Eggplant. Thanks so much for your time. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!