Fish-flavoured Aubergine

TuXiang Qiezi

750g medium aubergines

400ml groundnut or vegetable oil

2 tablespoons finely chopped garlic

2tablespoons peeled and finely chopped fresh root ginger

3 tablespoons finely chopped spring onions

chopped spring onions, to garnish

SAUCE

2tablespoons dark soy sauce

2 tablespoons shaoxing rice wine or dry sherry

2 tablespoons black rice vinegar

12tablespoons sugar

1tablespoon roasted Sichuan peppercorns, crushed

2 teaspoons chilli bean sauce

125ml chicken stock

This dish doesn’t taste fishy’; rather, the spices and seasonings create the flavours usually employed when preparing fish: hot, sour, salty and sweet at the same time.

1. Cut the aubergines into 8 cm x 5 mm(314 x14 inch) pieces.

2. Heat a wok until it is hot, then add the oil. When the oil is hot and slightly smoking, deep-fry the aubergines in several batches. Remove them with a slotted spoon and drain them well on kitchen paper.

3. Pour off most of the oil, leaving 2 tablespoons, and reheat the wok. When it is hot, add the garlic, ginger and spring onions and stir-fry for 30 seconds. Add all the sauce ingredients except the stock. Continue to cook for 2 minutes over a high heat, then add the stock and simmer for another 3 minutes. Return the aubergine to the wok and simmer in the sauce for 3 minutes.

4. Turn onto a platter, garnish with chopped spring onions and serve at once.

qingquang

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