Fish Fragrant Eggplant

Another classic from Sichuan. There’s no fish or fragrance of fish in there, it’s just a reference to the sauce that originally was used in a famous fish recipe. Like most classics there are hundreds of variations on the dish, with or without meat. I use Ken Hom’s recipe but I skip the deep-frying part, which makes it a easier, quicker and lighter. Maybe not as buttery and velvety, but still very delicious. We eat this regularly.

RECIPE

Stir-fry for 3 minutes or until nicely browned:
400 gr minced pork (or beef)

Add and stir-fry for another minute or two:
2 T chopped garlic
2 T chopped ginger
3 T chopped (spring) onion (no need for spring onion)

Add and bring to the boil:
1,25 dl water or chicken stock
2 T dark soy sauce
3 T Shaoxing rice wine
3 T Chinese black vinegar (sweet black vinegar is nice too)
2 T sugar (or less when you used sweetened black vinegar)
1 T Sichuan pepper (roasted and ground)
2 t chili-beanpaste (toban jiang)
1/2 t grounded black pepper

Add and simmer until soft and tender:
500 gr Asian eggplant (in pieces)

Just before serving, add a little cornflour mixed with some cold water to thicken the sauce. Finally add:
2 t sesame oil
spring onion for garnish

Simply serve with white rice.

NB Dit recept kun je ook in het Nederlands lezen op: Aziatische-ingrediënten.nl