The latest Cornish Times Recipe of the Week is for Fish-Fragrant Aubergines and originates in the Sichuan province of south-western China – but it actually doesn’t feature any fish at all, just the combination of seasonings often used to serve fish in that part of the world.
The recipe features in cookery writer and Chinese cuisine specialist Fuchsia Dunlop’s latest book The Food of Sichuan, and she says that sauce is sweet, sour and spicy, with ‘visible scatterings of chopped ginger, garlic and spring onion’. It is also colourful thanks to the pickled chillies and broad beans in chilli bean paste that it contains.
She adds that it is delicious hot or cold, and can be eaten with a meat or tofu dish or simply with brown rice and salad, so find out how to make it by buying a copy of this week’s Cornish Times, in shops from today (Friday).