Crisp Eggplant with Fish Fragrant Sauce is a dish created by Victor Liong made with crispy fried eggplant in a sweet, tangy and sticky sauce topped with fresh herbs and chillies
- 6 pcs Japanese eggplants, peeled and baton sliced
- oil, for deep frying
- 2 long red chillies, thinly sliced
- 2 spring onions, sliced
- fried shallots
- chopped coriander
- 1 cup water
- 2 cups sugar
- 1/3 cup honey
- 100 ml light soy sauce
- 2 1/2 tbsp Chinkiang black vinegar
- 100 ml Chinese red vinegar
- 3 tbsp miso or Doenjang
- 2 tbsp chilli bean paste
- 2 tbsp chilli oil
- 1 tbsp ginger, finely chopped
- 4 cloves garlic, minced
- 3 pcs birds eye chillies, finely chopped
- 2 tsp ground Sichuan peppercorns
- 1/2 tsp chilli flakes
- 1 tsp salt
- 2 1/2 cups water
- 1/2 cup rice flour
- 1/2 cup tapioca flour
- 5 tsp xanthan gum
- 1 tsp fine salt
- In a saucepan over medium low heat combine water, sugar and honey together, whisk while cooking until sugar completely dissolves.
- Bring heat to high then let it boil, let it boil for a couple of minutes then add the remaining sauce ingredients, bring back to a boil then lower heat to medium, simmer for 30 to 40 minutes until the sauce becomes caramel like in consistency. Remove from heat then set it aside.
- Prepare the batter, in a large bowl mix together xanthan gum and water, using a hand blender whisk it until thick in consistency. Gently add remaining ingredients and continue to mix until you have a smooth batter.
- Fill a large wok or deep fryer with oil then heat it to 180C. Dip eggplant slices into the batter then gently place them into the fryer one at a time.
- Deep fry in small batches for 5 minutes, in the first 3 minutes of frying try not to move them around and just leave it, once the outer layer has hardened you can separate eggplants that are stuck together. Remove from deep fryer then set it aside on a paper towel line plate.
- Place fried eggplants on a serving platter, generously drizzle sauce on top, making sure every eggplant is coated. Top it with all of the garnishing.
Gorgeous dish! I’ve had fish fragrant eggplant many times before at Sichuan restaurants, but never that I can remember where the eggplant had been battered and fried until crispy. What an intriguing idea! Sure looks delicious.
I love the sauce and would use it for fish and meat too. The eggplant looks mouthwatering!
What a fun challenge to figure out how to use some less common pantry items! I do really love eggplant, but I’m not sure I’ve ever had it in a crispy form. This sounds fantastic, Raymund!
Absolutely beautiful, Raymund. I’ve never used Xanthan gum, but know that it is used in a lot of gluten free flour mixes. I’ve never been tempted to buy it for those purposes, but this recipe will have me searching for it!
Such a classic dish, I absolutely love this one! It’s hard to find good examples in local restaurants though, so I’d love to give it a try myself. That recipe looks like a keeper.
What a neat dish! Eggplant is so nice, and this is such an interesting and tasty way to prepare it. Just terrific — thanks.
My girl would love this – she loves eggplant!