There is no fish or fish sauce added to the aubergine. The name comes from the old days when the housewife’s used this sauce with the fish.( to cover the muddy taste of it.) And then she used the leftover sauce with the eggplant. Which got very popular, but the name is still there;)
It is a Sichuan dish, but normally it is not a spicy dish. Yú xiāng flavour contains Chinkiang vinegar, soy sauce, spicy bean paste, fresh garlic, fresh ginger and sometimes some onion.
Add finely chopped scallions and sauce ingredients in a medium size bowl, mix well and set aside.
Cut eggplant into 3×1 cm strips, set aside. Mince the garlic and ginger.
Heat oil in a wok on low heat. Add Sichuan peppercorns to wok, frying about 15 seconds to release flavours. Add ginger, garlic, and spicy bean paste to the wok. Stir fry until red oil separates from the paste (~15-20 seconds).
Turn up the heat, add eggplant to the wok, frying until it becomes soft (~4-5 minutes).
Add sauce mixture to the wok, mix well with eggplant, let it simmer about 10-15 minutes.
Empty wok onto a serving plate, sprinkle cilantro over the dish as garnish, and serve immediately.
If you are unable to obtain Chinese black vinegar, you can substitute it with balsamic vinegar.
While this recipe is for a vegetarian version, it is quite common to have this dish with minced pork in it. To do so, simply brown about 250 g of minced pork and set aside before performing the instructions above. Then add it in with the sauce in step 5 above.
I have done several different recipes of this. This recipe is from the Lost Laowai. It is an easier recipe. If you have another easy good recipe, please share it with me!