Fish-flavoured eggplant – Yu xiang qiezi 鱼香茄子

Fish-flavoured eggplant – Yu xiang qiezi 鱼香茄子

I’ve always wondered why yú xiāng qiézi 鱼香茄子 had the name it did. Ok, maybe not always. I got a taste of it on my early work trips to China, but fell head over heels on my recent travels through the Sichuan province.

Check those posts below –


Bazhong & Enyang Ancient Town
Things to do in Xialiang
Things to do in Chengdu

5 day trips from Chengdu

Yú xiāng qiézi would almost always make it to a lunch or dinner spread. They were always prepared a little differently, but each one had something special about it.

The “fish-flavoured” title comes from Sichuan’s typical flavour profile of spicy, sour and a bit sweet. Sauces that are quite often used with seafood.

No seafood in this, however. This is a simple ensemble of the hero eggplant, some spices, sauces and more oil than the average Westerner may consider using. One thing I learnt whilst in Sichuan is that its cooks aren’t shy when it comes to cooking with oil. I did, however, cut back on it a little with my adaptation of this Sichuan classic.

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Fish-flavoured eggplant - Yu xiang qiezi (鱼香茄子)
The ultimate Sichuan eggplant dish which is perfect for a banquet spread, and it doesn't even taste of fish. Delicious and easy to cook
Course Vegetables
Servings
people
Ingredients
Course Vegetables
Servings
people
Ingredients
Instructions
  1. Cut the eggplant into chunks.
  2. Heat the oil in a wok saucepan over low-medium flame. Cook the eggplant in batches until soft, but not coloured. Set aside.
  3. Pour the oil out of the wok, leaving 4 tablespoons of it in the wok. Heat the wok over med-high flame.
  4. Toss in the spring onion, ginger and garlic and stir-fry for 2-3 minutes until soft. Do not let it brown.
  5. Add the Shaoxing wine, soy sauce, soya bean paste and ½ cup water. Mix it together and add the cooked eggplant. Reduce heat to medium, gently mix and season with sugar and vinegar. Stir through the cornflour liquid.
  6. Serve hot or at room temperature.
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