Chinese fish-fragrant aubergines
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 450g long Chinese aubergines or Japanese aubergines (about 3 small)
- 360ml vegetable oil, for deep frying
- 60g potato starch or cornflour
- 1 ½ tbsp Sichuan chilli bean paste or pickled chilli paste
- 3 cloves garlic, finely chopped
- 1 tbsp ginger, finely chopped
- 2 spring onions, thinly sliced, white and green parts separated
Sauce
- 120ml unsalted stock (any kind) or water
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp chinkiang black rice vinegar
- ½ tsp potato starch or cornflour
Method
- STEP 1
To make the sauce, whisk together all the sauce ingredients in a small bowl until well combined. Cut the aubergines lengthways into sections, then slice into 1.5cm wedges. Put 1½ tbsp sea salt in a large bowl with 720ml water and whisk until the salt dissolves. Submerge the aubergines and soak for 15 mins – salting helps to relax the flesh, reduce bitterness and prevent it from soaking up excessive oil. Drain and pat the wedges dry.
- STEP 2
Heat 360ml oil in a wok over a medium-high heat. Coat the aubergines lightly in the potato starch or cornflour. When the oil reaches 190C (when a cube of bread browns in 30 seconds, it’s ready), fry the aubergines in batches, flipping and turning occasionally, for 3-4 mins or until the edges are slightly golden and the skin is glossy purple and wrinkled. Transfer to a plate lined with kitchen paper. Pour the oil into a heatproof container and reserve for another day, leaving about 1 tbsp oil in the wok.
- STEP 3
Re-heat the wok over a medium heat. Lower the heat and stir-fry the chilli bean or pickled chilli paste for 30 seconds until its red oil is released. Add the garlic, ginger and spring onion whites, and stir-fry for another 30 seconds until just aromatic. Push the aromatics up one side of the wok and pour the sauce mixture into the middle.
- STEP 4
Gently fold the fried aubergine into the sauce and simmer for 2 mins until the aubergine absorbs the flavours and the liquid thickens. Transfer to a plate, garnish with the spring onion greens and serve immediately.