Recipes - Chinese

Yu Xiang Qiezi (Crispy Sichuan Eggplant)
FishFlavouredEggplant-selected


One of the most popular vegetable dishes in Sichuan cooking is 'fish-fragrant eggplant', a literal translation of the Chinese name Yu Xiang Qiezi. The dish does not actually smell or taste like fish rather, the name refers to the preparation method of fish in Sichuan cuisine that results in a medley of hot, sour, salty, and sweet flavours all in one dish.
Cooking Time: 15mins - 30mins
Serves:2
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Chinese









Ingredients:

For eggplant

1 medium-size eggplant (peeled and cut into 8cm x 2 cm strips)
fine salt
vegetable oil (for deep-frying)
corn flour (for dusting)

For batter

200ml water
100g tapioca starch
100g rice flour
½ tsp sea salt

For dressing

1 tbsp chilli bean sauce
3 tbsp white sugar
100ml rice wine vinegar
40ml black vinegar
1 tsp ginger (chopped)
1 tsp garlic (chopped)
30ml vegetable oil
1 tsp pickled green chilli (chopped)

Garnish

1 spring onion (finely sliced)
1 tbsp Sichuan pepper




Steps:
  1. Place the eggplant strips in a colander set over a plate and sprinkle lightly with salt. Leave for 30 mins to draw out moisture.
  2. Rinse and pat dry with paper towel.

For batter:

  1. To make the batter, whisk all the ingredients together in a large bowl until smooth.

For fish-fragrant dressing:

  1. Gently fry the chilli bean, pickled chilli, garlic and ginger in vegetable oil until the oil is red and fragrant.
  2. Add sugar and fry for 20 secs and then add both vinegar.
  3. Reduce gently until sauce thickens enough to coat the eggplant.
  4. Taste and add sugar if too salty/sour or add vinegar if too sweet.

Garnish:

  1. Gently toast the Sichuan pepper in a pan until fragrant and grind to a fine powder (save for garnish later).

Cooking the Eggplant:

  1. Heat the deep-frying oil to 180°C.
  2. Working in batches, lightly coat the eggplant strips in corn flour then the tempura-like batter.
  3. Place one at a time, in the hot oil and deep-fry for 4 mins, or until golden and crispy.
  4. Drain oil on paper towel.

Serving Suggestions:

  1. Transfer the deep-fried eggplant to a bowl and gently toss with dressing.
  2. Arrange on a serving plate. Sprinkle spring onion and Sichuan pepper to taste and serve.

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Yu Xiang Qiezi (Crispy Sichuan Eggplant)

Yu Xiang Qiezi (Crispy Sichuan Eggplant)

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One of the most popular vegetable dishes in Sichuan cooking is 'fish-fragrant eggplant', a literal translation of the Chinese name Yu Xiang Qiezi. The dish does not actually smell or taste like fish rather, the name refers to the preparation method of fish in Sichuan cuisine that results in a medley of hot, sour, salty, and sweet flavours all in one dish.

Cooking Time: 15mins - 30mins
Serves: 2
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Chinese
Ingredients

For eggplant

1 medium-size eggplant (peeled and cut into 8cm x 2 cm strips)
fine salt
vegetable oil (for deep-frying)
corn flour (for dusting)

For batter

200ml water
100g tapioca starch
100g rice flour
½ tsp sea salt

For dressing

1 tbsp chilli bean sauce
3 tbsp white sugar
100ml rice wine vinegar
40ml black vinegar
1 tsp ginger (chopped)
1 tsp garlic (chopped)
30ml vegetable oil
1 tsp pickled green chilli (chopped)

Garnish

1 spring onion (finely sliced)
1 tbsp Sichuan pepper

Instructions
  1. Place the eggplant strips in a colander set over a plate and sprinkle lightly with salt. Leave for 30 mins to draw out moisture.
  2. Rinse and pat dry with paper towel.

For batter:

  1. To make the batter, whisk all the ingredients together in a large bowl until smooth.

For fish-fragrant dressing:

  1. Gently fry the chilli bean, pickled chilli, garlic and ginger in vegetable oil until the oil is red and fragrant.
  2. Add sugar and fry for 20 secs and then add both vinegar.
  3. Reduce gently until sauce thickens enough to coat the eggplant.
  4. Taste and add sugar if too salty/sour or add vinegar if too sweet.

Garnish:

  1. Gently toast the Sichuan pepper in a pan until fragrant and grind to a fine powder (save for garnish later).

Cooking the Eggplant:

  1. Heat the deep-frying oil to 180°C.
  2. Working in batches, lightly coat the eggplant strips in corn flour then the tempura-like batter.
  3. Place one at a time, in the hot oil and deep-fry for 4 mins, or until golden and crispy.
  4. Drain oil on paper towel.

Serving Suggestions:

  1. Transfer the deep-fried eggplant to a bowl and gently toss with dressing.
  2. Arrange on a serving plate. Sprinkle spring onion and Sichuan pepper to taste and serve.

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