Yuxiang Qiezi (Fish-Fragrant Aubergine)

Yuxiang Qiezi - Kitsunetsuki KitchenLast week on instagram I posted a photo of yuxiang qiezi (fish-fragrant aubergine) made from a recipe sent to us by king of the aubergines, Asa. A few people asked if I could share the recipe, so here it is! It’ll feed approximately 4 if you’re having it with a decent portion of rice. Asa says: “Ideally you should be eating it in a little restaurant somewhere in Chengdu with some local beer or black tea, and you should add loads more sichuan chilli sauce until you’re sweating yr ass off. According to traditional chinese health logics it’s especially recommended for people with a deficiency of yang (i.e. the elderly, people with a cold) and incredibly dangerous for pregnant women.”

“For the sauce: 1 tbsp light soy sauce, 1 tbsp chinkiang black rice vinegar (balsamic will do), 1.5 tbsp chilli bean sauce (you can approximate this with equal parts sriracha and miso), 1 tbsp caster sugar, 100ml veg stock, 1 tbsp cornflour, all mixed together.

“Slice two big aubergines into ~5cm batons and toss them in veg oil. Heat up a wok with groundnut oil or whatever, stir fry the aubergine until golden and soft (add drops of water to make steam if they’re not softening easily), drain on paper towel.

“Tip any excess oil out of the wok, leaving enough to coat it. Add two garlic cloves (finely chopped), inch of ginger (grated), 1 fresh red chilli (chopped), 3/4 tsp of ground red sichuan pepper corns (accept no substitutes). Cook for just a minute, then stick the aubergine back in along with a chopped spring onion. Cook until sauce has thickened a bit, and serve on riceย with chopped spring onion and coriander to garnish.”

Enjoy!

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Comments
3 Responses to “Yuxiang Qiezi (Fish-Fragrant Aubergine)”
  1. Ema Jones says:

    I’m using sweet and sour sauce instead of chilli bean sauce, hope that’s fine ๐Ÿ™‚

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