A Sichuanese Classic: Fish Flagrant Aubergine

• total tid: 30 minutes

Ingredienser

What’s in a Typical Yú Xiāng Sauce?

The classic base includes:

Doubanjiang (豆瓣酱) – spicy fermented broad bean & chili paste

Garlic – plenty of it

Ginger

Scallions

Chinkiang vinegar – for acidity

Sugar – to balance heat and tang

Soy sauce

Shaoxing wine

Optional: pickled red chilies or pao la jiao (泡辣椒) for extra tangy spice

The result is a complex, mouthwatering sauce: spicy, garlicky, umami-rich, tangy, and slightly sweet. It coats ingredients beautifully—eggplant being the best-known canvas.

Vejledning

Cut and salt you aubergine and leave for at least 30mins. Let moisture seep out of the aubergine.

Deep fry your aubergine (optional give it a coat in some cornstarch).

Add dobanjiang to hot oil in a wok and let it permeate the oil.

Add garlic, ginger, scallion whites and fry.

Add stock, soy sauce , sugar and vinegar.

Add aubergine and thicken with cornstarch slurry.

Garnish with scallions greens.