Verna says: “Before you say anything, there is no trace of fish in this dish. The reason for its quirky name is down to a really interesting tale, and the story goes like this… In the city of Dazhou, Sichuan Province, there was a family who loved to eat fish. They were very particular about how their fish was cooked and regularly used ingredients such as ginger, spring onions (green onions), garlic, vinegar, soy sauce and cooking wine. One night, the wife had nothing to cook but leftovers, and so served these up disguised with leftover fish seasonings. Her husband found the dish delicious and eventually she confessed that the meal wasn’t fish at all, but “fish-fragrant”. Subsequently, over the years, the dish has been altered and adapted to become a classic in Sichuan cuisine. If you order this at a Chinese restaurant, you may find a myriad of options, such as fish-fragrant pork, fish-fragrant liver or fish-fragrant aubergine (eggplant). I personally love it with aubergine, since when braised it becomes silky and tender as it absorbs the luscious spicy sauce. The aubergine is so good it’s borderline addictive – you’ve got to try it!”

Serves 2

Prep 10mins

Cook 20mins

Ingredients

• 1 large aubergine (eggplant), cut into 7.5cm (3in) long wedges
• ½ tsp salt
• 4 tbsp cooking oil of choice
• 3 garlic cloves, finely chopped
• 1 tbsp finely chopped fresh root ginger
• 1 small red chilli, roughly chopped
• 1 handful of chopped spring onions (green onions)
• Steamed rice, to serve

For the braising sauce:

• 1 tbsp Chinese black vinegar
• 1 tbsp light soy sauce
• 1 tbsp granulated sugar
• ½ tbsp Chinese spicy bean paste (doubanjiang), or add 1 tbsp light soy sauce

Pairing suggestion:

• Seared sweetheart cabbage 
• Chinese five-spice chicken (see below)

Method

Place the aubergine in a large bowl and sprinkle over the salt. Leave the aubergine for around 10 minutes to draw out any water and prevent bitterness.

Meanwhile, mix the ingredients for the braising sauce with 3 tablespoons of water in a bowl and set aside.

By now the aubergine should have released some of its moisture, so pat it dry with kitchen paper.

Heat 2 tablespoons of the cooking oil in a large frying pan or wok (with a lid) on a medium–high heat. Add the aubergine and stir-fry for 6–7 minutes, until lightly browned all over. Remove from the pan and set aside.

In the same pan or wok, heat the remaining oil and sauté the garlic, ginger and chilli until fragrant.

Return the aubergine to the pan or wok, followed by the braising sauce and turn the heat down. Cover with a lid and simmer for 5-10 minutes, until the aubergine is nice and soft.

Throw in the spring onions and stir to combine, and it’s now ready to serve with steamed rice. For a more substantial meal, serve with seared sweetheart cabbage and Chinese five-spice chicken.

Verna says: “Another one of my top budget- and student-friendly dishes from university days. This five-spice chicken is super simple and packs in a ton of flavour. In fact, I’m pretty sure I made anyone I ever shared a kitchen with drool whenever I cooked this as it smells incredible. I give the credit to the five-spice with its fragrant combination of star anise, cloves, fennel, Chinese cinnamon (cassia) and Sichuan pepper. On top of that, the sweetness of the hoisin sauce and honey complements the savouriness of the soy sauce, and pairs particularly well with chicken. For the best results, I get organized and marinate the chicken overnight – it’s so worth it as the end result promises juicy, tender, umami-rich chicken with an irresistible glossy skin.”

Serves 4

Prep 15 mins

Cook 30 mins

Ingredients

• 1kg (2¼lb) skin-on boneless chicken thighs
• Steamed rice, to serve 

For the marinade:

• 1 tbsp hoisin sauce
• 1 tbsp light soy sauce
• 1 tbsp runny honey or brown sugar
• 3 garlic cloves, minced
• 1 tsp Chinese five-spice powder
• 1 tsp dried chilli flakes (crushed red pepper flakes)

For the soy and honey glaze:

• 1 tbsp light soy sauce
• 1 tbsp runny honey or maple syrup
• 1 tsp dark soy sauce

Pairing suggestions:

• Pickled cucumber 
• Smacked cucumber 
• Chinese tea eggs

Method

Mix all the ingredients for the marinade together in a shallow dish. Add the chicken thighs and turn until coated all over. Cover and leave to marinate for at least 2 hours or preferably overnight – the longer the better for maximum flavour.

When you’re ready to cook, preheat the oven to 200ºC/180ºC fan/ 400ºF/Gas 6 and line a roasting tray with aluminium foil to catch the juices while the chicken roasts. Remove the chicken from the marinade and place on a wire rack set over the lined tray. Pour over any remaining marinade juices.

Place the chicken in the oven and cook for 10–12 minutes, depending on the size of the thighs.

Mix all the ingredients for the soy and honey glaze together. Remove the chicken from the oven and brush the glaze all over, then return to the oven for another 5–7 minutes, until cooked through and golden. (If using bone-in chicken thighs, cook them for 25–30 minutes in total.)

To help crisp up the skin, turn the oven to the grill (broiler) function and cook for a final 5 minutes. The chicken should be sizzling, golden and glossy in appearance when ready.

Allow the chicken to rest for a few minutes for ultimate juiciness before serving. Slice and serve with steamed rice, pickled or smacked cucumber and halved Chinese tea eggs. 

Verna says: “If you asked a room full of people to name their favourite dessert, chances are a fair number would say a good cheesecake. I don’t blame them – what’s not to love about the combination of cream, cheese and sugar? This recipe is a take on the famous Spanish burnt Basque cheesecake, which has a more rustic appearance than the New York version. The first time I made a burnt Basque cheesecake, it was for a first date. We’d agreed to go on a picnic for the occasion and he casually mentioned, as he listed all the things he was going to bring, that he was coeliac. Coincidentally, I’d been meaning to try this cheesecake recipe for ages, and, of course, I did, and it was a big hit. That summer, I spent many hours perfecting the recipe, because my first few attempts weren’t quite as I’d hoped, but I got there in the end. So, here I present to you one of my top desserts to make at home, and a matcha version, just because I love all things matcha. The cheesecake is flourless, meaning it’s perfect for coeliacs and those on a gluten-free diet.”

Serves 4-6

Prep 20min, plus chilling, optional

Cook 45min

Ingredients

• 400g (scant 2 cups) cream cheese
• 145g (¾ cup) caster (superfine) sugar
• 2 large eggs
• 300ml (1¼ cups) double (heavy) cream
• ½ tsp vanilla extract
• 3 tbsp gluten-free cornflour (cornstarch)
• 1 tbsp good-quality matcha tea powder
• pinch of salt

Method

Preheat the oven to 220ºC/200ºC fan/425ºF/Gas 7. Line the base and sides of a deep loose-bottomed 18cm (6in) cake tin with 2 large sheets of baking (parchment) paper, one of the sheets turned at 45 degrees, so the corners point in different directions. Next, press the paper into the tin and fold over any paper protruding above the rim of the cake tin – this will help you lift the cheesecake out after baking. Don’t worry about any creases as they add to the character of the cheesecake.

In a stand mixer or using a hand whisk, manual or electric, combine the cream cheese and sugar in a large mixing bowl until smooth. Add the eggs, one at a time, and mix together thoroughly.

Next, add the cream and vanilla to the cream-cheese mixture and whisk until everything is well combined, scraping down the sides a few times with a spatula to help.

Mix the cornflour, matcha powder and salt together in a bowl, then gradually sift the mixture into the cream mixture and told it in making sure there are no lumps and it’s well incorporated.

Matcha powder can be lumpy, so sifting it with the cornflour helps to achieve an ultra-smooth consistency.

Pour the matcha mixture into the prepared cake tin, tap the tin on the work surface to make sure there are no air bubbles and level the top.

Bake the cheesecake for 30–45 minutes, depending on your oven. I always start with 30 minutes to check how much colour there is on top – you want it to look fairly dark and puffed up like a soufflé. Insert a skewer into the centre to check the cheesecake is ready; the middle should be a little runny when fully cooked but not too wet. If you gently shake the tin from side-to-side, the cheesecake should have a slight wobble, but will firm up once cool and continue to set in the refrigerator. Continue to bake the cheesecake for a further 10–15 minutes if it isn’t ready, keeping an eye on it as you go.

Once cooked, remove the cheesecake from the oven and let it cool in the tin to room temperature. It will collapse slightly in the middle as it cools.

You can eat the cheesecake at this stage when still slightly gooey in the middle, or chill in the fridge for a couple of hours until ready to eat. 

Have You Eaten? Deliciously Simple Asian Cooking for Every Mood by Verna Gao (£20, Dorling Kindersley) is out now