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Sichuan Spicy Eggplant and Salted Fish 1

Sichuan Spicy Eggplant and Salted Fish

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Chinese


Sichuan Spicy Eggplant and Salted Fish is a type of stir fry from the Sichuanese cuisine where eggplants are stir fried with a sauce made from fatty pork mince, salted fish and Sichuan peppercorns.


  • 600 grams Asian long eggplants, sliced into strips
  • 200 g fatty minced pork
  • 1/4 cup finely diced salt-cured fish
  • 2 tsp Doubanjiang (chili bean paste),
  • 1 tsp ground Sichuan peppercorns,
  • 1 tbsp light soy sauce
  • 2 tbsp black rice vinegar,
  • 2 tsp Shaoxing wine,
  • 1 tbsp sugar
  • 1 1/2 tbsp cornstarch
  • 6 cloves garlic, minced
  • 2 tsp minced ginger
  • peanut oil
  • ground white pepper
  • salt


  1. In a large bowl add water, 1 tbsp of salt and the sliced eggplants, keep the eggplants submerged in water and leave it for 10 minutes then drain and pat dry.
  2. On a dry bowl combine 1 tbsp cornstarch and eggplants, cover with a lid and shake to coat eggplant with the cornstarch. Set it aside.
  3. In a small bowl combine together light soy sauce, black rice vinegar, Shaoxing wine, pinch of salt, sugar and the remaining cornstarch, mix it well and set it aside.
  4. In a wok add and heat oil in very high heat, add the eggplants and stir fry until soft and golden brown, this will take around 5 minutes. Remove from wok then set it aside.
  5. Using the same wok add oil then sauté garlic, ginger and salt-cured fish, sauté until fragrant.
  6. Add minced pork and continue to stir fry for a minute.
  7. Add Doubanjiang and continue to stir fry for a minute.
  8. Add the ground Sichuan peppercorns, eggplants and the prepared sauce, stir and mix to combine, let it boil then put heat to low. Simmer for 2 minutes. Season with salt and ground white pepper. Remove from wok then serve.