Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant | Serious Eats

Part of our series on Sichuan Flavors with Fuchsia Dunlop, Fuchsia introduces one of her favorite dishes, Fish-Fragrant Eggplants. Don't let the name fool you—there's no fish in this dish. Instead, this Sichuanese classic is deeply flavored with garlic, ginger, and pickled chilies, aromatics that are often associated with fish cookery.

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[shockalockabocka]

My grandma would’ve loved this. She was a Chinese immigrant from the earliest wave and bean sauces weren’t something she could get in small town Texas, so I grew up eating this dish w just soy sauce, garlic, ginger powder, and American eggplant, but she made it work. Later on, oyster sauce was avail at Asian shops but it was expensive so she would only use it for meats, but gradually as Asian ingredients were made avail to her and she moved to Houston she became a lil more generous bc every ingredient she needed was at her disposal.

[RizReyes]

I have her books and this is my first time seeing her and hearing her. She's absolutely wonderful!! OMG! =) Truly someone who's committed to her craft and honors the authenticity of the origins of her dishes! Thank you for this!

[AlmondsAlmonguera]

for any cooks who cant deep fry she recommends to bake the aubergines 15-20 mins in a 220C oven. turned out great!

[LunahLiu]

Fuchsia knows authentic Chinese cuisine even better than many Chinese.

[Frontfootback]

This is great. Please get this chef on more often!

[matthewmaclellan]

what an absolutely beautiful and humble video. thanks, serious eats.

[Abby-pbjb]

Absolutely fabulous cuisine, more please.

[PresidentBarackbar]

I had the pleasure of eating fish-fragrant eggplant for the first time at Chengdu Taste, and I was blown away by how much I liked it. It truly is one of the great dishes not only of Chinese cuisine, but of the world!

[debbie]

I'm with her. This is my favorite dish ever and her version is exactly the way I like it. ! Thanks so much for this video.

[fnapoli]

I highly recommend reading her book Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

[DoubleZDogg]

That eggplant texture looks divine! Love it when the eggplants are soft and creamy in this dish.

[silkworm]

Also my favourite dish. I steam the eggplants though, too much mafan to deep fry at home.

[Ethan-wxis]

When i lived in Suzhou this was my favorite. A restaurant near where i lived made it, but sadly went out of business. Never could find a place that made it better

[openskies]

Love me some Fuchsia. I've made fish-fragrant eggplant many times, and I'm eating her recipe for chicken slivers with preserved mustard tuber right now!

[teapottwo]

In the past, the story goes...as Sichuan is inland and fish is such a rare ingredient. Creative chefs use these special combinations of aromatic spices to create an aromatic fish dish without fish. Well done chef.

[fargr]

Finally, someone who understands Chinese cuisine.

[彭谷歌-lz]

SS真的很正宗的川菜！！！this's the real Sichuan legit

[deltronzero]

this dish is bomb. ive had it at my local Sichuan spot. americans are scared of eggplant. its delicious

[daviddickey]

Love Fuchsia Dunlop, and this looks spectacular

[happyyoyoyo]

Really good! It is an authentic Chinese recipe!