Sauces Recipe

Sichuan Yu Xiang Sauce Recipe

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Yu Xiang Sauce is a traditional Sichuan sauce, is hot, sour, salty, sweet, and tangy. Though Yu Xiang means fish-flavored, it contains no seafood in it. This sauce has now widely spread into another regional Chinese cuisine. Make yourself this sauce, store it in the refrigerator, it will last for a month and can be used to cook dishes!

Sichuan Fish-Flavored Sauce

Well, as I had mentioned earlier, it contains no seafood or fish despite the name fish-flavored sauce. It was said that this sauce was accidentally developed by a family that liked to eat fish very much, where they use similar ingredients to cook fish. One day the wife uses the left-over sauce to cook another fish and it turns out her husband likes it a lot and thus, this sauce was created since then.

Dishes that Use Yu Xiang Sauce

Here are some of the common dishes that use Yu Xiang Sauce;

Author have a say…

Yu Xiang literally translated as fish-flavored, a famous sauce originated from Sichuan, China. Despite this sauce actually have no seafood or any fish ingredients. It was said that one family used to cook this sauce with freshwater fish on a regular basis. One day, there was no fish in the kitchen amidst the wife was rushing to cook for the husband. And so she took the leftover sauce and cooked it with meats. Immediately her family loves it and eventually, the story spread among the neighborhood and hence got its name, Yu Xiang – Fish flavored.

Source  :  Wiki

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Sichuan Yu Xiang Sauce Recipe

The way this sauce has its tangy sourish flavor comes from the usage of pickled chili pepper. If you do not have access to any Chinese grocery shop, try to substitute the pickled chili with your local fermented pepper instead.
Course Condiments, Sauce
Cuisine Chinese
Keyword yu xiang eggplant, yu xiang qie zi, yu xiang recipe, yu xiang rou si, Yu Xiang Sauce, yu xiang shredded pork
Difficulty Medium
Allergy Soy
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people
Calories 785kcal
Author Ethan Wong

Ingredients

  • 130 g Chili Douban Sauce
  • 50 g Garlic chopped
  • 50 g Ginger chopped
  • 80 g Pickled Chili Pepper
  • 6 tbsp Black Vinegar semi-sweetened
  • 5 tbsp Sugar
  • 8 tbsp Cooking Oil
  • 200 ml Water
Metric - Imperial

Instructions

Preparation

  • Peel and clean garlic and ginger. Then chopped or blend them.
  • Chop pickled chili into fine pieces or blend.
  • Prepare the other ingredients.

Cooking

  • Preheat a pan with cooking oil.
  • Switch to low heat and add chopped ginger. Thoroughly stir fry.
  • Add chopped garlic and stir-fry to aromatic fragrance.
  • Add chopped pickled chili peppers and thoroughly stir fry.
  • Add chili douban sauce and briefly stir fry.
  • Add 200ml of water and switch to high heat.
  • Add black vinegar and sugar into the mixture.
  • Bring to a boil and reduce heat to a simmer.
  • Continuously scrape the bottom to prevent burn.
  • Reduce until a thick consistency and remove from heat.
  • Transfer to a jar and let it cool down at room temperature before storing in the refrigerator.

Video

Notes

Tips

The amount of garlic, ginger, pickled chili peppers, and chili douban sauce can be reduced to your preferences with the portioning of 1:1

Nutrition

Calories: 785kcal | Carbohydrates: 51g | Protein: 2g | Fat: 62g | Saturated Fat: 4g | Sodium: 326mg | Potassium: 317mg | Fiber: 1g | Sugar: 33g | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg
February 7th, 2021 9:55 pm
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