Poh Ling Yeow Instagram – Think sour, spicy, salty, silken and you have my favourite vegetarian Szechuanese dish. For those who aren’t usually plant based you won’t miss a thing. I aim to please so quick, low effort and wonderful depth of flavour are key proponents here! Also, the dish contains no fish – ‘fish fragrant’ describes a Szechuanese style of sauce which is typically used with fish.
FISH FRAGRANT EGGPLANT (feeds 6)
3 cups @sunrice Thai Hom Mali Jasmine Rice
150 ml olive oil
2 large eggplants, cut into 2 x 2 x 6cm batons
4 cloves garlic, peeled
3-4cm ginger, peeled
4 spring onions, finely sliced
1 long red chilli, finely sliced (optional)
SAUCE
2 Tbs chilli bean paste (tobanjiang – found in Asian section of supermarkets & Asian grocers)
2 Tbs light soy sauce
2 Tbs Chinkiang vinegar (Chinese black vinegar)
2 Tbs Shaoxin rice wine
1 Tbs cornstarch
2 Tbs water
2 tsp sugar (in reel I use only 1 tsp but 2 is better)
Cook rice following packet instructions.
Combine all the ‘sauce’ ingredients in a clean glass jar and shake. Pound the ginger and garlic in a mortar & pestle until you have a rough paste.
Divide the eggplant into 2 batches. Using 1/3 of the oil, cook 1/2 the eggplant in a non-stick frypan or seasoned wok over a high heat. Use another 1/3 of the oil to cook the remaining eggplant. The eggplant batons should be nicely caramelised on most sides and tender but still hold together. Transfer them to a bowl.
Combine the remaining oil with the garlic and ginger and saute over high heat until golden around the edges. Return the eggplant to the frypan. Shake the sauce again before adding to the eggplant. Cook until the sauce simmers and thickens. Stir in most of the spring onions. Transfer to a plate and garnish with remaining spring onions and red chilli if using. Serve immediately with the streamed Jasmine rice.
Tip: Pound rather than chop aromats for SPEED! I especially like this method for fibrous ginger which is annoying to grate or chop.
#sunrice #pohsricekitchen #ad #ambassador | Posted on 24/Nov/2025 15:03:29
