Crispy Eggplant With Fish Fragrant Sauce Recipes
CRISPY EGGPLANT WITH FISH FRAGRANT SAUCE
Fish fragrant sauce doesn't have any fish-the sweet, sour, & spicy elements in the sauce are used in Sichuan fish dishes, giving the eggplant recipe its name.
Provided by Dan Hong
Yield Serves 4-6
Number Of Ingredients 26
Steps:
- Put the sugar and liquid glucose in a large saucepan and add 250 ml (9 fl oz/1 cup) water. Whisk over a medium heat to dissolve the sugar, then increase the heat to high, stirring until the mixture starts to boil. Keep boiling until the temperature reaches 120°C (235°F).
- Add the remaining sauce ingredients, stir to combine, and leave it to simmer for 1 hour. At the end, you should have a glazy caramel-like consistency, which coats the back of a spoon. This sauce can be stored in a jar in the fridge for up to 2 months.
- Put the xanthan gum and 550 ml (19 fl oz) water into a bowl. Whizz with a hand-held blender until it has a thick, viscous consistency. Blend in the rice and tapioca flours, followed by the salt. The result should be a fairly goopy, but smooth batter.
- Fill a large wok or deep-fryer one-third full with oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil turns golden in 15 seconds. Dip the pieces of eggplant into the batter then gently lower them into the oil one by one. Fry in batches for about 5 minutes per batch. Don't fiddle around with the eggplant too much in the first 2-3 minutes to allow the batter to firm properly. After about 3 minutes the exterior will harden and you can use a pair of tongs to separate any pieces that have stuck together in the oil. Continue cooking until the 5-minute mark. Drain on paper towels.
- Put the eggplant in a bowl and pour about 100 ml (3½ fl oz) of the fish fragrant sauce on top. Using a large spoon, give everything a stir to make sure each piece of eggplant is evenly coated. Add the cilantro sprigs and chiles and mix through. Divide between four to six bowls and top with the spring onions and fried shallots. Sprinkle with baby cilantro leaves and sesame seeds.
FISH-FRAGRANT EGGPLANT WITH MINCED PORK
Give the humble eggplant the attention it deserves with a rich and spicy sauce.
Provided by Jeremy Pang
Yield Serves 2-4 alongside other dishes
Number Of Ingredients 17
Steps:
- Leaving the skin on, cut the eggplants in half lengthways. Then cut them into 3-4 cm (1¼-1½ inch) chunks, to end up with approx. 12-16 pieces (depending on the size of your eggplants).
- Finely chop the garlic, chile, ginger, and cilantro, taking care to keep the chile and coriander separate. Mix all the sauce ingredients together in a bowl. Tip the minced pork into a separate bowl, then add the marinade ingredients and mix well.
- Now build your wok clock: place your eggplant pieces at 12 o'clock, then arrange the garlic, ginger, marinated minced pork, chile, the sauce bowl and lastly the cilantro clockwise around the plate.
- If deep-frying, put the vegetable oil into a wok and heat to 350°F, or use a wooden skewer or wooden chopstick to test by placing the tip in the oil: if the wood starts to fizz after a second or two, the oil is hot enough. Carefully add the eggplant pieces and fry for 3 minutes, to immediately seal in their moisture and flavor. Have a metal or ceramic bowl ready with a metal sieve placed on top. Pour the eggplant and oil into the sieve to drain the excess oil, setting the aubergine aside for later.
- If you prefer to pan-fry rather than deep-fry, place the eggplant pieces in a mixing bowl and massage well with 1½ Tbsp. of oil. Heat a frying pan on a medium heat and cook the eggplant, flesh side down, for 3-4 minutes per side, until both sides are browned. Put into a bowl and set aside for later.
- Return the wok to the hob on a medium-high heat. Add the ginger and garlic, immediately followed by the minced pork, and begin to stir-fry, breaking up the meat and browning it well. Bring the wok to a high heat and, once smoking hot, add the sauce and bring to a vigorous boil. Put the aubergine back into the wok and reduce the heat to medium-low, allowing the sauce to simmer and caramelize around the eggplant pieces. Cover with a lid and boil for 8-10 minutes, stirring occasionally.
- Scatter over the chopped cilantro and serve.
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CRISP EGGPLANT WITH FISH-FRAGRANT SAUCE RECIPE BY DAN …
2014-11-17 Drain on paper towels. Put eggplant in a bowl and pour about 100ml of fish-fragrant sauce on top. Using a large spoon, stir to ensure each …
From gourmettraveller.com.au
Cuisine ChineseEstimated Reading Time 2 minsServings 6-8Total Time 2 hrs
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Cuisine ChineseEstimated Reading Time 2 minsServings 6-8Total Time 2 hrs
- For the fish-fragrant sauce, put the sugar and liquid glucose in a large saucepan and add 250ml water. Whisk over medium heat to dissolve the sugar, then increase the heat to high, stirring until the mixture starts to boil. Keep boiling until the temperature reaches 120C. Add the remaining ingredients and 1 tsp salt, stir to combine and leave it to simmer for 40-45 minutes until it has a glazy caramel-like consistency that coats the back of a spoon. Makes about 500ml. This sauce can be stored in a jar in the fridge for up to 2 months.
- For the batter, put the xanthan gum and 550ml water into a bowl. Whizz with a hand-held blender until it has a thick, viscous consistency. Blend in the rice and tapioca flours, followed by 1 tsp fine salt. The result should be a fairly goopy but smooth batter.
- Fill a large wok or deep-fryer to a third full with oil and heat to 180C or until a cube of bread dropped into the oil turns golden in 15 seconds. Dip the eggplant pieces into the batter, then gently lower them into the oil one by one. Fry in batches for about 5 minutes a batch. Don't fiddle with the eggplant in the first 2-3 minutes to allow the batter to firm. After about 3 minutes the exterior will harden and you can use tongs to separate any pieces that have stuck together. Continue cooking until the 5-minute mark. Drain on paper towels.
- Put eggplant in a bowl and pour about 100ml of fish-fragrant sauce on top. Using a large spoon, stir to ensure each piece of eggplant is evenly coated. Add coriander sprigs and chillies, and mix through. Serve topped with the spring onion, fried shallots, baby coriander leaves and sesame seeds.
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