Supposed the reason for the name is that the eggplant is cooked in the manner of fish, à la poisson, I suppose. The original recipe calls for pork but I had ground beef, so well, there it is. The beef is seasoned with salt, sugar, pepper and cornstarch before browning slightly in the pan. garlic, ginger and hot bean paste are the next in. Eggplants are cut, salted, squeezed and browned in a pan before going back to the pan at this point. Deglaze with shaoxing liquor and and vinegar (I use Baoling vinegar 保寧醋 from Sichuan here). Add a little water, correct seasons and cook for a few minute before finishing with a little sesame oil.
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