🇨🇳 China · Food
Sichuan Fish-Fragrant Eggplant
By eatmundo · August 3, 2026
🇨🇳 CNA quintessential Sichuan dish that uses aromatics to mimic the seasonings found in traditional fish cookery. It is savory, slightly sweet, and tangy with a velvety texture.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the eggplant into batons about 6cm long, then lightly coat with starch to help absorb less oil during frying.
- 2
Heat 4 tablespoons of oil in a wok over high heat and fry the eggplant pieces until they turn golden and soft, about 5 minutes.
- 3
Remove the eggplant from the wok and drain on paper towels to remove excess oil.
- 4
Using the same wok, stir-fry the minced pork until it turns crisp and golden.
- 5
Add the minced ginger, garlic, and doubanjiang to the wok, stir-frying for 30 seconds until the oil turns a vibrant red color.
- 6
Return the eggplant to the wok and add the sauce mixture (soy sauce, vinegar, and sugar).
- 7
Toss quickly for 60 seconds to coat the eggplant thoroughly without mashing it.
- 8
Finish with a drizzle of scallion oil and serve while steaming hot.
Frequently Asked Questions
Does it contain real fish?+
No, 'fish-fragrant' refers to the combination of garlic, ginger, scallion, and chili bean paste used to season fish.
Why fry the eggplant first?+
Frying seals the exterior and creates a silky, melt-in-the-mouth texture that steaming cannot replicate.
Is Doubanjiang necessary?+
Yes, this fermented chili bean paste is the heart of the flavor and cannot be substituted.
How do I prevent the eggplant from being too oily?+
Tossing the eggplant in a little cornstarch before frying helps to repel excess oil.
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