If there’s one dish that makes my heart sing and my taste buds dance, it’s the “Fish-Flavored Eggplant” or, as I like to call it, a taste of home. Please allow me to whisk you away to my kitchen, where tradition and comfort meld into a dish that I could eat every day.
The roots of this dish trace back to the heart of Sichuan, a province celebrated for its bold and spicy cuisine. Originally designed for fish, it has since evolved into a masterpiece that showcases the rich culinary heritage of the region. Every bite is a blend of history, innovation, and a love for incredible flavor.
When you dive into a plate of Fish-Flavored Eggplant, you’re treated to a symphony of sensations. The smoky, melt-in-your-mouth eggplants harmonize with the savory minced pork, while the ginger, garlic, and onion add an aromatic flair that’s nothing short of magic. The Pixian Doubanjiang 郫县豆瓣酱, a famous Sichuan chili bean paste, weaves an irresistible tale of umami that I can’t get enough of. And the sour-sweet tang of vinegar, combined with the perfect interplay of dark and light soy sauces, results in a sauce that’s the very definition of balance. A sprinkle of fresh spring coriander adds a final flourish of brightness.
Here’s the thing, this dish isn’t just a special treat; it’s my everyday delight. It’s a plate of nostalgia, a bite of tradition, and a taste of love. So, whether you’re a seasoned chef or someone discovering your culinary talents, this recipe is an invitation to create your own love story with food.
I can’t wait for you to experience the warmth and comfort of my beloved Fish-Flavored Eggplant. It’s a dish that I hold close to my heart, and I hope it finds a special place in yours too. Let’s dive into this personal and inviting culinary adventure together.
Fish-Flavored Eggplant(鱼香茄子）
Ingredients
- 2 pieces Eggplant
- 200 g Minced beef or minced pork
- Half Onion
- Half Red bell paper
- 1 stalk Coriander
- 2 slices Ginger
- 3 cloves Garlic
- 1 tbsp Pixian Doubanjiang (郫县豆瓣酱） Sichuan chili bean paste: 1 tablespoon
- 1/2 tbsp Dark soy sauce
- 2 tbsp Light soy sauce:
- 1 tbsp Vinegar
- 1 tbsp Sugar
- 1 tsp Oyster sauce
- 1 tbsp Cornstarch
- 1/2 cup Water
Instructions
- Step 1: Prepare the ingredients. Cut the eggplants into long strips, finely chop the onions, ginger, garlic, bell pepper and coriander
- Step 2: Prepare the fish-flavored sauce. In a bowl, mix together light soy sauce, dark soy sauce, vinegar, sugar, oyster sauce, cornstarch, and 1/2 cup of water. Stir until well combined.
- Step 3: Heat a good amount of oil in a pan. When the oil is hot, add the eggplant and fry for five minutes, or until the edges turn slightly golden and the eggplant is soft. Remove the fried eggplant and drain excess oil.
- Step 5: Leave a table spoon of oil in the pan, add the chopped onions, cook until translucent. Add ginger, garlic, stir-fry until fragrant. Add Pixian Doubanjiang (Sichuan chili bean paste) and stir-fry until well mixed.
- Step 4: Add the minced beef. Stir-fry until it changes color. Add bell pepper.
- Step 7: Add the fried eggplant.Pour in the prepared sauce and simmer for one to two minutes, or until the sauce thickens and becomes flavorful.
- Step 9: Sprinkle some chopped coriander s as a garnish.
- Step 10: Enjoy the soft and flavorful eggplant, it pairs well with rice.
