Szechuan‑Style Spicy Mahi‑Mahi with Eggplant Stir‑Fry

Ingredients

• 3 pieces Mahi‑Mahi fillets
• 1 medium Eggplant
• 1 large Red bell pepper
• 2 tablespoons Fermented black bean paste (doubanjiang)
• 1 tablespoon Soy sauce (low‑sodium)
• 1 teaspoon Rice vinegar
• 2 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 2 tablespoons Olive oil
• ½ teaspoon Red chili flakes(optional)
• 2 stalks Green onions, sliced(optional)
• 1 tablespoon Fresh cilantro, chopped(optional)

Instructions

1. 1

   Pat the Mahi‑Mahi fillets dry, season lightly with salt and pepper, then set aside.

2. 2

   Cut the eggplant into ½‑inch cubes and slice the red bell pepper into thin strips.

3. 3

   In a small bowl whisk together fermented black bean paste, low‑sodium soy sauce, rice vinegar, minced garlic, grated ginger, and optional red chili flakes to form the glaze.

4. 4

   Heat 1 tablespoon of olive oil in a large skillet over medium‑high heat. Add the eggplant cubes and stir‑fry for 4‑5 minutes until they begin to soften and develop a slight char; add the bell‑pepper strips and continue stir‑frying another 2 minutes. Remove vegetables to a plate.

5. 5

   Add the remaining 1 tablespoon of olive oil to the same skillet and sear the Mahi‑Mahi fillets skin‑side down for 3‑4 minutes, then flip and cook another 2‑3 minutes until opaque.

6. 6

   Pour the prepared glaze over the fish, spooning it to coat, and let it simmer for 1‑2 minutes until the sauce thickens slightly.

7. 7

   Return the vegetables to the skillet, toss everything together for 1 minute to combine flavors, then remove from heat.

8. 8

   Garnish with sliced green onions and chopped cilantro before serving.