Fish-fragrant aubergines from The Flavour Thesaurus: Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • spring onions
  • Show all ingredients...

  • EYB Comments

    Despite the title this recipe does not call for fish. Can substitute sherry for rice wine, and balsamic vinegar for black rice vinegar.

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Despite the title this recipe does not call for fish. Can substitute sherry for rice wine, and balsamic vinegar for black rice vinegar.

  • catmummery on August 23, 2025

    really tasty; lovely numbing sichuan; first time i've used chili bean paste - super umami flavour ++; next time will add more dried chilli

  • wester on November 08, 2014

    Excellent. No fish but very fragrant indeed. The kids loved it too (although I might have to leave out the Szechuan pepper next time or grind it even finer - they kept picking bits of it out of the dish). Will repeat.

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