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Fish-fragrant eggplant (Yu xiang qie zi)

Probably as famous as ma po doufu, this is a favourite among homesick Sichuan folk the world over. There's no fish in the dish - it's flavouring is named for the seasonings used in traditional fish cookery. Dainty Sichuan's South Yarra version offers crunchy eggplant, while its city-store version is the buttery traditional one you see here.

You'll need

75 ml Chinkiang black vinegar 30 gm caster sugar For deep-frying: vegetable oil 600 gm eggplant (about 2), cut into finger-sized pieces 8-10 long red pickled chillies, finely chopped (see note) 4 garlic cloves, finely chopped 3 tsp finely grated ginger 100 ml chicken stock 100 ml Shaoxing wine 1 tbsp potato flour 4 spring onions, thinly sliced, to serve


  • 01
  • Combine vinegar and sugar in a bowl and set aside.
  • 02
  • Heat oil to 180C in a wok over medium-high heat. Add eggplant in batches and deep-fry until golden and just tender (3-4 minutes; be careful, hot oil will spit), then drain well on absorbent paper.
  • 03
  • Carefully ladle oil into a heatproof container (cool, then discard), leaving 2 tbsp oil in wok. Add pickled chilli, garlic and ginger to wok, and stir-fry until fragrant (30 seconds). Add eggplant, stock, Shaoxing wine and vinegar mixture, season to taste with salt, reduce heat to medium and simmer until liquid is absorbed (6-8 minutes). Mix potato flour with 2 tbsp cold water to combine, add to eggplant mixture and stir to thicken (1 minute), then serve hot scattered with spring onion.

Note Pickled chillies are available from Chinese grocers.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Cold dry pilsner

Featured in

Jun 2013

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