Fish-fragrant eggplant

Fish-fragrant eggplant, or yuxiang qiezi, is a Sichuan dish named for a seasoning style associated with fish dishes, rather than a requirement for pieces of fish. Bill Leung’s version combines eggplant and minced pork with chilli-bean paste, garlic, ginger, spring onions, sugar and vinegar. He sears the eggplant instead of using the flash-frying method he describes in restaurants.^[1]

The pork is browned separately, then returned to the pan with aromatics before the eggplant and sauce are added. His sauce also includes chicken stock, soy sauce, Shaoxing wine, oyster sauce and sesame oil, with fish sauce offered as an option. A cornstarch slurry thickens it, and spring-onion greens finish the dish.^[1]