Eva Pau's Asian Kitchen - 3rd Episode Recipes - Vinegar
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EPISODE THREE - VINEGAR
With a dazzling array of Asian vinegars to choose from, just a splash of the right one can transform a dish and unlock authentic flavours.
Eva starts with a fruity and tangy Sweet and Sour, showcasing the delicate notes of mild white rice vinegar – a truly vibrant dish. Next, Braised Pork and Aubergine, where Chinese Black Vinegar brings depth and richness to a heavenly combination. Finally, we’ll turn up the heat with a sumptuous Kung Pao Chicken – bold, punchy flavours paired with creamy golden cashews and a chili kick that’s as fiery or mild as you like.
Prepare to discover how this humble ingredient can deliver extraordinary flavour!
Dishes you'll learn to cook:
- Sweet & Sour Fish
- Stir Fry Pork and Aubergine with garlic, soy and vinegar
- Kung Pao Chicken
Eva Pau's sweet and sour fish recipe
Eva Pau's Asian Kitchen airs Wednesdays at 8:30pm on RTÉ One.
Ingredients
Serves 2 people
- 300g firm white fish (cut into 1 ½ inch pieces)
- 1 egg white
- 30g plain flour
- 30g cornflour
- ½ tsp salt
- ⅓ tsp white pepper
- 8g fresh ginger
- 1 small white onion, chopped into medium chunks
- ½ green pepper, chopped into medium chunks
- ½ red Pepper, chopped into medium chunks
- 1 carrot sliced
- 100g tinned pineapple chunks
- 2 tbsp of groundnut oil (or oil if your choice), and extra oil for shallow frying the fish
- 1 scallion, finely chopped for garnish
Sauce:
- 100ml sugar
- 100ml rice vinegar
- 100ml ketchup
- 100ml pineapple syrup from the tinned pineapple or pineapple juice
- 1 tsp potato starch/cornflour mixed with 2 tbsp cold water
Method
- Place the fish pieces into a bowl, add the egg white and season with the salt and white pepper. Set aside.
- In a medium sized bowl, mix together all the sauce ingredients, set aside.
- Fill a medium sized wok pan with oil that reaches about 1 and ½ inch above the base. Heat it until ready to fry.
- Mix the plain flour and cornflour together. Coat each piece of fish with the flour mix and add them into the hot oil and shallow fry each side for approximately 3-4 minutes until cooked and golden. Set aside.
- In a wok pan, add 2 tbsp of groundnut oil or an oil of your choice, add the ginger, onion, carrot, green and red pepper, stir fry for 3 minutes and then add the pineapple and sauce. Stir fry for 1 minute. If you would like the sauce thicker, turn down the heat and add in some potato starch slurry.
- Add the fish and mix well, coating it with the sauce. Sprinkle some scallion for garnish. Ready to serve.
Eva Pau's Chinese braised aubergine and minced pork with garlic, soy & vinegar recipe
Eva Pau's Asian Kitchen airs Wednesdays at 8:30pm on RTÉ One.
Ingredients
Serves 2
- 250g minced pork
- 350g Aubergine (approximately 3 x long aubergines)
- 2 cloves of garlic
- 2 stalks of spring onion
- 5 slices of ginger
- ½ small onion
- 1 red medium chilli (optional garnish)
Marinade for Pork:
- 1 tbsp light soy sauce
- 1tsp sugar
- 2tsp of soybean sauce
- 1/4tsp of salt
- 1tsp of Chinese cooking wine
- Sprinkle of black or white pepper
Sauce:
- 1tbsp light soy sauce
- 1tbsp dark soy sauce
- 1tbsp oyster sauce
- 2tsp Chinese black vinegar
- 1 tbsp sugar
- 100ml cold water
Method
- Cut the aubergines into medium 2 inch sized pieces.
- Slice the garlic, ginger, scallion and onion. Add all the marinade ingredients into the pork and mix well. Set aside.
- Mix all the ingredients for the sauce and set aside.
- Pan fry the ginger, garlic, onion for 3 minutes, then add the minced pork and stir fry for a further 4 mins. Add the aubergines and the sauce. Turn the heat to medium, put the lid on and slowly braise it for 5 minutes or until the aubergines are nice and soft.
- Take off the lid, add two thirds of the scallion and chillies ( if using) and let it simmer for a further 1- 2 minutes, until the sauce has reduced and the aubergines are nicely glazed.
- Sprinkle some scallion and red chillies for garnish and serve with some jasmine rice.
Eva Pau's Kung Pao chicken recipe
Ingredients
Serves 2 people
- 400g of uncooked skinless boneless chicken thigh/chicken breast cut into 3cm chunks
- ½ small onion, cut into chunks
- 2 cloves of garlic, sliced
- 4 cm piece of ginger, skin taken off and sliced
- 8g of small dried chillies, chopped
- 1 tsp of Szechuan peppercorns
- 50g of raw cashew nuts
- 4 spring onion cut into 2cm pieces
Marinade for chicken:
- 1 tbsp of light soy sauce
- 1 tbsp of dark soy sauce
- 1 tbsp of Shaoxing Wine
- 1 tsp of sesame oil
- ½ tsp of white pepper
- 1 tsp of potato starch / Corn flour
Kung Pao Sauce:
- 3 tbsp of light soy sauce
- 3 tbsp of Chinese black vinegar
- ½ slab of Chinese Cane sugar cut or broken into smaller pieces ( or 40g of brown sugar)
- 1 tsp of potato starch (or cornflour) + 2 tbsp of cold water (mixed together)
Method
- Cut the chicken into small cubes, ( approximately 2 cm pieces) and put them in a bowl.
- Add all the marinade ingredients into the bowl with the chicken, mix well and set aside.
- Slice the onion into chunks, remove the skin from the cloves of garlic and thinly slice them.
- Remove the skin from the ginger by using a small teaspoon to scrap it off. Thinly slice them.
- Cut the chillies into 1 cm pieces and set aside.
- Mix the potato starch and cold water together, then add all the rest of the kung pao sauce ingredients and set aside.
- Heat 4 tbsp of oil in a hot wok. Add the cashew nuts and toast them in the oil for 2 minutes until they are slightly golden in colour. Remove them and set aside.
- Add the dried chillies, Szechuan peppercorns, onion and ginger slices into the hot wok with the leftover oil from toasting the cashew nuts. Now add the marinated chicken and stir fry for 3-4 minutes until the chicken is nearly cooked.
- Pour in the prepared sauce, toasted cashew nuts, spring onion and garlic. Stir well for 2 minutes until the sauce and ingredients are well combined and the sauce has thickened to coat the chicken. Ready to serve with some steamed jasmine rice.
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