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Home » Fish Flavored Eggplant {Gluten-Free, Vegan}

Fish Flavored Eggplant {Gluten-Free, Vegan}

Last Updated on April 7, 2019 By Vicky 3 Comments

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Fish flavored eggplant is an authentic Chinese dish full of bold yet perfectly balanced flavours. So delicious, you won’t be able to stop yourself.

Fish Flavored Eggplant

I came to China and fell in love with eggplant (and enjoyed a few others things along the way too).

Sure, I had always “liked” eggplant, but love, no.

Now  we are entangled in a deep love affair, eggplant and I. I appreciate it from the bottom of my heart and never get sick of it.

While D on the other hand would be happy to leave it off the menu for a few months I eagerly order it every time I see it. Doesn’t even matter how it’s prepared – count me in.

I hate to break it to the chubster Italian eggplant, the Asian long and skinny variety is way superior (in my mind). Less acidic and just more tender, this is my new favorite vegetable.

So when I heard that eggplant was on the Rice and Friends cooking school menu I was elated. I had already mastered one Chinese eggplant recipe at the Yangshuo Cooking School and this would be my second.

Known as the fish flavored eggplant, the recipe actually is vegetarian. It used to be made with fish but one time it was made without it and people liked it just the same so nowadays the fish is permanently omitted though the name hasn’t changed.

ingredients for the fish flavored eggplant

At first glance a simple eggplant recipe. After further examination – a masterpiece of flavors bold enough to keep you remembering this dish long after its gone.

No joke, the recipe seems simple enough but something magical happens when all the raw ingredients come together. Once again balance is key. The sauce has to have the perfect ratio of salt, sugar, vinegar and soy sauce for the fish to come alive.

Surprisingly the sugar brings out the flavor of the vinegar. If the sauce tastes a little off at first, add a pinch of sugar – this worked wonders for me.

ceramic cooking bowl with a lid

Oh and if you’ve got one of those adorable clay pots which you have yet to show off – get it out now – this is the dish for it.

I truly loved this recipe for fish flavored eggplant and cannot wait to have kitchen access so I can make it over and over again. Or maybe just a dinner party sized portion – all for myself.

We have already made the transition into Vietnam so I am on the look out for a new favorite ingredient (but eggplant is still on the back on my mind).

Fish Flavored Eggplant with chopsticks

 

I really hope you enjoyed my fish flavored eggplant recipe. If you are still looking for more recipes with Chinese eggplant head over to my garlic and chili eggplant.

5 from 1 vote
fish flavored eggplant
Print
Fish Flavored Eggplant
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

An authentic Chinese eggplant recipe. Originally made with fish but now completely vegan - you won't be able to stop yourself when you try this fish flavored eggplant dish.

Course: Dinner
Cuisine: Chinese
Servings: 1
Calories: 690 kcal
Author: Vicky
Ingredients
  • 1 Asian eggplant
  • 3-4 small pickled red chili peppers minced
  • 1/2 piece of ginger minced
  • 3 cloves garlic minced
  • 2 green onions cut into 1/2 inch sections
  • 4 tablespoons oil
  • For the sauce:
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 tablespoon Chinese black rice vinegar
  • 1/2 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon water
Instructions
  1. Cut the eggplant into thin 2 inch long strips.
  2. In a small bowl combine salt, sugar, vinegar and soy sauce. In a separate bowl mix cornstarch with water.
  3. Heat a wok over high heat until hot but not smoking. Add 4 tablespoons oil and half the eggplant. Stir fry for 3-4 minutes (reducing heat so it does not burn) until the eggplant softens. Remove the eggplant and add remaining uncooked eggplant to the wok. Remove.
  4. Leave 1 tablespoon il in the wok and add the pickled red chili. Stir fry for 30 seconds. Add the minced garlic and ginger. Stir fry until aromatic (about 1 minute).
  5. Add the sauce to the wok and bring to a boil over high heat. Add the eggplant to the wok and cook over medium heat for 3-4 minutes until eggplant is just tender. Add the cornstarch mix and stir for 15 seconds. Add the green onions and mix.
  6. Serve hot with rice
Nutrition Facts
Fish Flavored Eggplant
Amount Per Serving
Calories 690 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 4g25%
Sodium 1099mg48%
Potassium 1151mg33%
Carbohydrates 46g15%
Fiber 14g58%
Sugar 28g31%
Protein 6g12%
Vitamin A 345IU7%
Vitamin C 17.4mg21%
Calcium 75mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe from Rice and Friends Cooking Schools

 

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Comments

  1. Aubrey Fines says

    December 12, 2012 at 2:48 am

    fish flavoured eggplant is new, i am wondering about the aroma. hmmn?

    Reply
    • Vicky says

      December 16, 2012 at 9:04 am

      The aroma is absolutely amazing!

      Reply
  2. Amy says

    March 2, 2018 at 10:38 am

    5 stars
    This looks delicious!

    Reply

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Hi, I’m Vicky!

VICKY

About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

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