Friday, 31 October 2008

Szechuan-style Brinjal & Fish (Yu Xiang Qie Zi)

(From Y3K Recipes Issue No.44– Sept/ Oct 2008)
Copyright of Y Three K Publisher. All rights reserved.

2 brinjals or aubergines
200g fish meat
1 tbsp minced ginger
1 tbsp minced garlic
1/2 shallot (chopped)
2 fresh red chillies (chopped)
1 stalk spring onion (diced)
Some tapioca flour
Some tapioca flour
Some soy sauce
Some sesame oil
For coating:
Some tapioca flour
1 tbsp minsee or taucheo
1 tbsp soy sauce
1/2 tbsp oyster sauce
1/2 tsp white granulated sugar
1/2 rice bowl water
For sprinkling:
1 tbsp Chinese cooking wine
For thickening: (mixed together)
1 tbsp potato flour
2 tbsps water

1. Slice fish into pieces, add in marinade and set aside.
2. Cut brinjals into three inches sections, then halved. Make a mark of 'X' on the surface just by scoring lightly. Dust lightly with tapioca flour. Deep-fry in hot oil till cooked. Remove and place on a plate.
3. Saute ginger and garlic till fragrant. Add in shallots, chillies and no.(1). Stir-fry, sprinkle in wine, seasoning and add in no.(2) simmer a while and thicken. Add in spring onions, serve hot.

1 comment:

ange said...

Wonderful! Thank you so much for sharing! I will try it soon.