Fish-fragrant aubergines (Yu xiang qie zi) from Sichuan Cookery by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on April 07, 2026

    I made for my parents so they could taste Chinese cooking, so I just put one tablespoon of preserved bean chilli paste and nothing else fiery. That was palatable even to their elderly palates.

  • Agaillard on July 24, 2024

    Delicious! The sauce ratio with the proportions given is much less than in the main picture. Also the Guardian recipe is simplified, just so you know :) It is a very comforting dish, i will definitely make again! I was originally not too much a fan of aubergines but with recipes like this... :)

  • Frenchfoodie on June 23, 2019

    So so good and I’m not even an aubergine fan normally. They are rich, deeply flavoured and chilli warm.

  • KarinaFrancis on May 04, 2014

    Delicious! It's everything good about Szechuan cooking hot, sweet and full of flavour. I wok fried the eggplant instead of deep frying and it still turned out great

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Reviews about this recipe

  • Stevie Holland Meals

    ...possibly my favourite Chinese dish...A heady mix of chilli bean paste (Douban jiang), sugar, garlic, soy, shaoxing rice wine and so on. Doesn't taste fishy - but in my mind tastes amazing.

    Full review
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