Do not let the name fool youвЂ”there’s no fish here. Rather, this Sichuanese eggplant classic is profoundly flavored with garlic, ginger, and pickled chilies, aromatics which are frequently associated with seafood cookery.
Photograph: Vicky Wasik
Excerpted through the Food of Sichuan by Fuchsia Dunlop. Copyright (c) 2019 Fuchsia Dunlop. Combined with authorization regarding the publisher, W. W. Norton & business, Inc. All legal rights reserved.
The after recipe, called yuxiang qiezi in Chinese, is a Sichuanese classic, and another of my all-time favorite bowls of any food. Significantly more than some other meal, for me personally it sums up the luxuriant pleasures of Sichuanese meals: the hot colors and preferences, the subtlety of complex tastes. Like other dishes that are fish-fragrant its fashioned with the seasonings of conventional seafood dishes: pickled chiles, garlic, ginger and scallions. But unlike the greater fish-fragrant that is illustrious slivers, it derives its color perhaps maybe not from pickled chiles alone, but from pickled chiles coupled with fava beans in chile bean paste. The sauce is sweet, sour and spicy, by having a reddish hue and a noticeable scattering of sliced ginger, garlic and scallion.
The meal is similarly delicious cold or hot. I provide it having a meat or tofu meal and a stir-fried green vegetable, nonetheless it makes a superb meal merely eaten with brown rice and a salad.