Fish Fragrant?
The Chinese have a great dish called ‘Yu Xiang’ (yu hsiang) which literally means ‘Fish Fragrant’ 鱼香。 It’s originally from Szechuan and is spiced with chili-pepper as you might think. Fish Frangant refers to the fact that if fish is not available, the cook would use the same spices they’d use on a fish but on vegetables, such as eggplant, or meat. My favorite is ‘Yu Xiang Eggplant’. You can find this on nearly any Chinese menu – if not – ask them to make it!
