SBS Food

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Yuxiang eggplant

Yuxiang eggplant, also known as “fish fragrant eggplant” is a Chinese eggplant dish originating from the Sichuan province. Despite the name, the dish doesn’t contain any fish! Rumour has it, the dish was created by a Chinese housewife who repurposed some leftover sauce from a fish recipe to flavour a new eggplant dish. The flavour combination was so loved, the name stuck!

  • serves

    4-6

  • prep

    5 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

5

minutes

cooking

10

minutes

difficulty

Easy

level

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episode The Cook Up with Adam Liaw • 
cooking • 
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Ingredients

  • 2 large eggplants, cut into 6 cm x 2 cm x 2 cm batons
  • 1 litre vegetable oil for deep-frying, plus 2 tbsp extra
  • 1 tbsp doubanjiang (Sichuan chilli bean paste)
  • 6 garlic cloves, finely chopped
  • 2 cm x 2 cm piece ginger, finely chopped
  • 1 tsp sugar
  • 2 tsp soy sauce
  • 2 tsp Shaoxing wine
  • 1 tbsp black vinegar
  • ½ tsp cornstarch, mixed with ½ cup cold water
  • 3 thin spring onions, thinly sliced

Instructions

  1. Place the eggplant batons on a sheet of paper towel and microwave for 2 minutes. Heat the oil for deep-frying in a small saucepan to 200˚C. Deep-fry the eggplant in batches for about 3 minutes, until lightly browned but still slightly firm. Remove the eggplant from the oil to a paper towel-lined tray.
  2. Heat a large wok or frying pan over medium heat and add the extra 2 tbsp oil. Add the doubanjiang to the pan and stir-fry for 1 minute, or until fragrant. Add the garlic and ginger and stir-fry for a further minute. Add the eggplant batons to the pan with the sugar, soy sauce, wine and black vinegar. Add a generous splash of water if the pan looks a little dry. Thicken the sauce with a cornflour slurry, then stir through the spring onions and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Family Food Secrets

Family Food Secrets

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 2 May 2024 8:45am
By Adam Liaw
Source: SBS



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