Fish Flavored Eggplant: A Savory and Unforgettable Dish

If you're a fan of Chinese cuisine, you may have heard of fish-flavoured eggplant. Despite the name, this dish is actually vegetarian and doesn't contain any fish.

Fish-flavoured eggplant is a classic Sichuan dish that features tender, fried eggplant coated in a flavourful sauce made with garlic, ginger, and pickled chillies.

It's a popular dish in Sichuan cuisine and has gained popularity in other parts of China and around the world.

Chinese eggplant, also known as aubergine, is the main ingredient in fish-flavoured eggplant. It's a long and slender variety of eggplant that's commonly used in Chinese cooking.

The sauce used in fish-flavoured eggplant is what gives the dish its unique flavour. It's made with a combination of sweet, sour, and spicy flavours, and is often described as having a "fishy" taste.

However, there's no actual fish in the dish, and the name "fish-flavoured" refers to the use of the same flavour profile that's often used in fish dishes in Sichuan cuisine.

Key Takeaways

• Fish-flavoured eggplant is a classic Sichuan dish that's actually vegetarian and doesn't contain any fish.
• Chinese eggplant is the main ingredient in fish-flavoured eggplant, and the sauce is what gives the dish its unique flavour.
• The sauce used in fish-flavoured eggplant is made with a combination of sweet, sour, and spicy flavours, and is often described as having a "fishy" taste.

Ingredients and Flavours

Key Ingredients

Fish-flavored eggplant is a classic Sichuan dish that is popular for its unique flavour profile. To make this dish, you will need a few key ingredients. These include:

• Eggplant: This is the star ingredient of the dish. Chinese or Japanese eggplants are preferred as they are long and slender, and have fewer seeds than regular eggplants.

• Garlic and Ginger: These are used to add flavour to the dish. They are finely chopped and added to the sauce.

• Doubanjiang: This is a spicy fermented bean paste that is used to add a savoury, umami flavour to the dish.

• Soy Sauce: This is used to add saltiness and depth of flavour to the dish.

• Chinkiang Vinegar: This is a black vinegar that is used to add a sour note to the dish.

• Sugar: This is used to balance out the flavours of the dish.

• Cornstarch: This is used to thicken the sauce.

• Sichuan Peppercorns: These are used to add a numbing and tingling sensation to the dish.

Flavour Profile

Fish-flavored eggplant gets its name from the fact that the sauce used in the dish is traditionally used to flavour fish. However, there is no fish used in this dish.

The flavours of the dish are hot, sweet, savoury, and umami.

The dish is spicy, but not overly so. The spice comes from the Doubanjiang and Sichuan peppercorns.

The sweetness comes from the sugar and the savoury flavour comes from the soy sauce and Doubanjiang.

The umami flavour comes from the combination of the eggplant, garlic, ginger, and Doubanjiang.

The dish has a complex flavour profile that is both spicy and savoury. It is a great dish to serve with rice or noodles.

Cooking Techniques

Preparation Methods

Fish-flavored eggplant is a popular Sichuan dish that can be prepared in a variety of ways.

The most common preparation method is to slice the eggplant into thin, bite-sized pieces, then coat them in cornstarch before pan-frying or deep-frying until golden brown and crispy on the outside.

Another preparation method is to steam the eggplant until it is tender, then toss it in a wok with a spicy, garlicky sauce. This method is great for those who prefer a healthier option.

Serving Suggestions

Fish-flavored eggplant can be served with a variety of side dishes, such as steamed rice, brown rice, fried rice, or noodles.

Stir-fried vegetables can also be added to the dish for extra nutrition and flavor.

If you are cooking at home, it is recommended to use a wok for the best results. A wok allows you to cook the eggplant quickly and evenly, while also giving you plenty of room to stir-fry any additional ingredients.

For meat variations, you can add sliced pork, chicken, or beef to the dish.

If you prefer a vegan option, simply omit the meat and use vegetable broth instead of chicken broth.

Frequently Asked Questions

How do you make fish-fragrant eggplant?

To make fish-fragrant eggplant, you will need eggplant, garlic, ginger, chillies, Sichuan peppercorns, and a few other ingredients.

The dish is typically braised in a spicy, sweet, and sour sauce. There are many variations of the recipe, but one popular version involves salting the eggplant to remove excess moisture before cooking it in a wok with the other ingredients. You can find a detailed recipe for fish-fragrant eggplant here.

What's the story behind the name 'fish-fragrant' for eggplant dishes?

Despite its name, fish-fragrant eggplant does not contain any fish.

The name comes from the fact that the sauce used in the dish is similar to the sauce used in Sichuan fish dishes.

The sauce is made with ingredients like garlic, ginger, chillies, vinegar, and sugar, which give it a spicy, sweet, and sour flavour that is reminiscent of fish dishes.

The name 'fish-fragrant' is a translation of the Chinese phrase 'yu xiang', which literally means 'fish fragrance'.

Can you describe the Yu Xiang flavour profile?

Yu Xiang, or fish-fragrant, is a flavour profile that is commonly used in Sichuan cuisine.

It is a combination of spicy, sweet, and sour flavours that is often used in fish dishes.

The flavour profile is made up of ingredients like garlic, ginger, chillies, vinegar, and sugar, which give it a complex and unique taste.

In eggplant dishes, the Yu Xiang flavour profile is used to create a spicy, sweet, and sour sauce that complements the mild flavour of the eggplant.

Is there a vegetarian version of Yu Xiang eggplant?

Yes, there are many vegetarian versions of Yu Xiang eggplant that use ingredients like mushrooms, tofu, or seitan instead of meat.

These versions are just as flavourful as the traditional meat-based versions and are a great option for vegetarians or anyone looking to reduce their meat consumption.

What are the key ingredients in a traditional fish-flavoured eggplant recipe?

The key ingredients in a traditional fish-flavoured eggplant recipe include eggplant, garlic, ginger, chillies, Sichuan peppercorns, vinegar, sugar, soy sauce, and Shaoxing wine.

These ingredients are used to create a spicy, sweet, and sour sauce that is braised with the eggplant to create a flavourful dish.

How does the preparation of fish-flavoured eggplant differ from other eggplant dishes?

The preparation of fish-flavoured eggplant is similar to other eggplant dishes, but there are a few key differences.

One of the main differences is that the eggplant is often salted before cooking to remove excess moisture and prevent it from becoming too mushy.

Additionally, fish-flavoured eggplant is typically cooked in a wok with a spicy, sweet, and sour sauce, which gives it a unique flavour profile.