Fish-fragrant eggplant is an eggplant and minced-pork dish seasoned with chili bean paste, garlic, ginger and a small measured vinegar addition. This version follows The Woks of Life. Its name describes a seasoning style; fish itself is not required.
Quick Answer
Re-stir the slurry and add half first. Simmer until it thickens, adding more only if the sauce still needs body. Finish with scallion greens. The result should coat tender eggplant rather than form a rigid starch paste.
Basic Facts
| Main ingredients | 1 lb Chinese eggplant; 4 oz ground pork; 3 tablespoons oil, divided between eggplant, pork and aromatics. |
|---|---|
| Aromatics | 1/2 teaspoon minced ginger; 10 dried red chilies; 4 garlic cloves; 2 scallions, whites and greens separated. |
| Sauce | 1/2 cup stock; 1 tablespoon each doubanjiang, light soy and Shaoxing wine; 2 teaspoons each sugar and oyster sauce; 1 teaspoon each sesame oil and rice vinegar; 1/8 teaspoon white pepper. |
| Slurry | 2 teaspoons cornstarch mixed with 1 tablespoon water. Begin with half and add more only if needed. |
Preparation and cooking
- Cut eggplant into comparable bite-sized triangular pieces so they soften at a similar rate. Combine the measured sauce separately and stir the starch slurry before use. Optional fish sauce from the source is omitted here.
- Use 1 tablespoon oil to sear eggplant until tender, working in batches if needed. A splash of water or wine can help a dry pan. Move eggplant out; use another tablespoon oil for the ground pork and cook it to 71 C (160 F).
- Use the remaining tablespoon oil for ginger and dried chilies, then garlic and scallion whites. Return the pork and softened eggplant; add the premixed sauce and stir so the vegetables are coated.
- Re-stir the slurry and add half first. Simmer until it thickens, adding more only if the sauce still needs body. Finish with scallion greens. The result should coat tender eggplant rather than form a rigid starch paste.
Texture and seasoning
Chinese eggplant has a relatively thin skin and works well in this preparation. Keep the size of its pieces consistent, and check tenderness before relying on the sauce stage to finish an undercooked center.
Doubanjiang and soy sauce already supply salt. Taste the combined sauce before adding extra seasoning. Oyster sauce is included in this version, so the name does not mean the recipe is shellfish-free.
Quick reference
Use the measured ingredient list and the cooking order above. Images illustrate ingredients and appearance; they do not document this site’s own kitchen test or prove exact quantities.
References
Frequently Asked Questions
Does fish-fragrant eggplant require fish?
No. This version uses ground pork and does not add the optional fish sauce.
Should all the slurry go in at once?
No. Start with half, simmer, and adjust only if necessary.
Is this recipe vegetarian?
No. It contains pork, stock and oyster sauce.