Roasted Halibut with Sichuan Eggplants Recipe

Roasted Halibut with Sichuan Eggplants Recipe
Staff Writer
Roasted Halibut with Sichuan Eggplants Recipe

Sara Remington

The flavor of the eggplant in this dish is based on the style of cooking found in the province of Sichuan in China. If you can find them, fiery Sichuan peppercorns — roasted and ground — give this dish its final hat. The pickled eggplants would also work brilliantly served cold with slices of rare roast beef or pink lamb. 

Adapted from "A Year in My Kitchen" by Skye Gyngell. 


For the pickled eggplants:

Place the eggplant cubes in a colander, salt well, and set aside for 10 minutes. Meanwhile, separate the cilantro stems, saving a handful of the leaves. Pound the stems using a mortar and pestle. Pat the eggplant cubes dry with paper towels.

Place a wok over medium-high heat, add the vegetable oil and heat until almost smoking. Cook the eggplant cubes in small batches, until golden brown on all sides, then remove and drain on paper towels.

Pour off excess oil from the wok, then add the ginger, shallots, garlic, and pounded cilantro stems. Stir-fry for 1-2 minutes, then add the soy sauces, vinegar, wine, chile oil, and sugar. Let bubble vigorously for a minute or so.

Return the eggplant to the wok, turn down the heat a little, and cook for another 2 minutes, tossing and turning the eggplant so it absorbs the sweet, sour flavors. Roughly tear the cilantro leaves and toss them through the eggplant with the ground Sichuan pepper.

For the halibut:

Preheat the oven to 375 degrees (convection oven to 350 degrees). Season the fish generously with salt and pepper. Heat a large ovenproof pan that will hold the fish without overcrowding (use two pans if necessary). Add the olive oil and when it is just starting to smoke, lay the halibut, skin side down, in the pan. Cook for 2 minutes without moving or turning, then place the pan in the oven (still without turning the fish) and cook until the skin is gloriously brown and crunchy, 2-3 minutes.

Place a spoonful or 2 of the pickled eggplants on each warm plate. Carefully turn the fish and lay it skin side up alongside. Drizzle with extra-virgin olive oil and serve.


Calories per serving:

467 calories

Dietary restrictions:

High Fiber Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 22g 33%
  • Carbs 33g 11%
  • Saturated 2g 11%
  • Fiber 5g 22%
  • Trans 0g
  • Sugars 23g
  • Monounsaturated 14g
  • Polyunsaturated 4g
  • Protein 33g 66%
  • Cholesterol 76mg 25%
  • Sodium 848mg 35%
  • Calcium 59mg 6%
  • Magnesium 80mg 20%
  • Potassium 1,251mg 36%
  • Iron 2mg 9%
  • Zinc 1mg 8%
  • Phosphorus 464mg 66%
  • Vitamin A 66µg 7%
  • Vitamin C 10mg 17%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 0mg 9%
  • Niacin (B3) 11mg 57%
  • Vitamin B6 1mg 60%
  • Folic Acid (B9) 71µg 18%
  • Vitamin B12 2µg 29%
  • Vitamin D 7µg 2%
  • Vitamin E 5mg 26%
  • Vitamin K 41µg 51%
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