Szechwanese cuisine incorporates their own four practices in honor of the "Four circuits of rivers" which was named after the division of the existing circuit, into four during the Northern Song Dynasty between 960 and 1279. Circuits were political divisions in China, based on geography.
As an off shoot to the "Four Circuits River" Szechwan cuisine has amalgamated the four circuits into their signature cuisine, described in four words as: spicy, hot, fresh and fragrant. I think it's quite compelling how the Sichuanese revered their Four Great Traditions, which is known as "one dish, one shape, hundreds of dishes, hundreds of tastes", as the saying goes, to describe its acclaimed diversity.
This popular Szechuan dish is made with Chinese eggplant, which is thinner and longer than the short and thicker eggplant that is commonly available in supermarkets. With an aromatic sauce made with chilies, soy sauce, rice vinegar, and ground pepper, this dish has proven to be irresistible. Even though it's known by it's namesake "Fish Fragrant Eggplant," I can tell you that it certainly does not taste like fish, but rather, the name refers to the method of preparation usually associated with fish in Sichuan cuisine that results in hot, sour, salty, and sweet flavors all co-mingling on the plate.
Rather than deep-frying, like many other recipes call for, I like to use just a bit of oil and stir-fry until the outsides are golden brown. This seems to result in a less oily, but still flavorful, eggplant dish that has a meaty chew.
2 small Chinese Eggplants
1 teaspoon salt
3 dried red chilies
Grapeseed oil, for frying
4 garlic cloves, finely chopped
1/2 inch piece of fresh ginger root, finely chopped4 scallions, cut into 1 inch lengths and separating the white part
1 tablespoon rice vinegar
1 tablespoon Gluten Free Soy Sauce
1 teaspoon sugar
1 teaspoon sesame oil
- Trim the eggplant and cut into strips about 1 1/2 inches wide by 3 inches. Place the eggplant strips in a colander and sprinkle with salt. Set aside for 30 minutes to drain the bitterness from the eggplant. Then rinse under cold water and pat dry with a paper towel.
- Meanwhile soak the chilies in warm water for 15 minutes. Drain, then cut each chile into four pieces, discarding the seeds.
- Pour a thin layer of oil into the skillet under medium high heat. Once sizzling, saute the eggplant until golden brown. Drain on paper towels.
- With the left over oil in the skillet, add the garlic, ginger and white scallion parts.
- Saute for 30 seconds or until fragrant, and then add the eggplant and toss the rice vinegar, soy sauce and sugar. Stir fry for 2 minutes to blend in all flavors. Drizzle the sesame oil and green scallion parts. Serve immediately with rice or noodles.