Roasted Halibut with Szechuan aubergines

The aubergines in this dish are heavily influenced by Szechuan cooking. Delicious with fish but is also excellent as a cold pickle served with roast beef or lamb.

Serves4 Origin Fusion
Preparation 5mins Heat rating (Medium)
Cooking 15-20mins Ease (Easy)
Vegetarian No


1 tsp Sichuan Pepper
1 tsp Crushed Bird's Eye Chilli
4 Halibut fillets
sea salt and peper to taste
1 ½ tbsps olive oil
500g aubergines
bunch of coriander stems chopped separately
3 tbsps cooking oil
5 cm of fresh ginger finely chopped
or 1 tsp heaped of ground ginger
3 shallots, finely chopped
4 cloves garlic finely chopped
2 tsbps light soy sauce
2 tbsps dark soy sauce
5 tbsps rice wine vinegar
5 tbsp rice wine or dry sherry
4 tbsps caster sugar


Cut the aubergines lengthways and into 2.5cm cubes. Place a wok or large frying pan over a medium-high heat until almost smoking. Fry the aubergines in batches until golden brown on all sides and drain on kitchen paper. Add the ginger, shallots, garlic and the coriander stems, fry for a minute. Add soy sauces, rice wine, vinegar, chilli and sugar. Allow to bubble vigorously for a couple of minutes.
Return the aubergines to the wok, cook for about 2/3mins. Turn off the heat and add the coriander leaves and the szechuan pepper.

Preheat the oven to 180C. Season the fish generously with salt and pepper. Heat an oven proof tin on the cooker add olive oil and allow to smoke, place the fish skin side down, cook for 1-2mins without moving the fish. Put the oven tin of fish into the oven and cook for 3/5 mins depending on the thickness of the fish.

Serve with the pickled aubergine, drizzled the fish with extra virgin olive oil and serve.

Adapted from a recipe by Skye Gyngell

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