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Fish-fragrant aubergine
Serves 6-8 Starters and mains
Ingredients
- 1tsp caster sugar, or to taste
- 2tbsp Chinkiang black rice vinegar
- 100ml chicken stock vegetable oil, for deep-frying
- 2 aubergines, cut into finger-sized strips
- 4 spring onions, white part only, finely chopped
- 1tbsp finely chopped ginger
- 4 garlic cloves, finely chopped
- 1-2tbsp doubanjiang (Sichuan chilli bean paste)
- 2tbsp Shaoxing rice wine
- 1tbsp potato flour, mixed with 2tbsp water
- spring onion, thinly sliced, to serve
Method
Mix the sugar, Chinkiang vinegar and chicken stock in a bowl and set aside.
Heat oil for deep-frying in a wok over a medium-to-high heat to 180C/350F, or until it begins to smoke. Add the aubergine in batches and deep-fry for 3-4 minutes per batch until just golden on the outside and soft inside. Lift out with a slotted spoon onto kitchen paper to drain. Carefully pour the oil into a heatproof container (reserve for another use).
Wipe out the wok with kitchen paper, add 2tbsp of the reserved oil and place over a medium heat. Add the spring onions, ginger and garlic and stir-fry for 30 seconds until fragrant, then add the doubanjiang and stir-fry until fragrant; if the wok is getting too hot, reduce the heat or lift it off the hob briefly.
Return the aubergine to the wok, deglaze the pan with the rice wine, then add the vinegar-chicken stock mixture. Reduce the heat and simmer until the stock is reduced slightly. Add the potato flour mixture and stir gently until the sauce thickens. Transfer to a serving platter, scatter with spring onions and serve.
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