This is a beloved classic Sichuan dish: thin slices of eggplant are "sandwiched" with savory pork filling, battered, deep-fried to crispy golden perfection, then tossed in the iconic fish-fragrant sauce —a tangy, sweet, sour, spicy, garlicky mixture with no actual fish involved.
The result is crunchy outside, juicy and tender inside, with that signature red-bright color and bold Sichuan flavor.
Sichuan Fish-Fragrant Eggplant Patties Serves: 3–4 (makes about 12–15 patties)
Prep time: 30–40 minutes
Cooking time: 20–30 minutes
Difficulty: Medium (frying + sauce requires attention)Ingredients
Prep time: 30–40 minutes
Cooking time: 20–30 minutes
Difficulty: Medium (frying + sauce requires attention)Ingredients
- Eggplant & filling:
- Long purple eggplant (Chinese/Japanese type, firm & slender) — 1 large (about 400–500 g / 1 lb)
- Ground pork (preferably 70–80% lean + fat for juiciness) — 200–300 g
- Egg — 1 (for filling binding)
- Ginger — 1 Tbsp minced
- Garlic — 1 Tbsp minced
- Green onion — 2 Tbsp finely chopped
- Shaoxing wine (or dry sherry) — 1 Tbsp
- Light soy sauce — 1 tsp
- Salt — ½ tsp
- White pepper — ½ tsp
- Cornstarch — 1–2 Tbsp (for binding)
- Batter (for crisp shell):
- All-purpose flour — 100–120 g
- Cornstarch (or potato starch) — 40–60 g
- Baking powder — ½ tsp (for extra crisp)
- Salt — pinch
- Cold water — 120–150 ml (adjust to thick pancake batter consistency)
- Optional: 1 egg (for richer batter) or a splash of beer/sparkling water for bubbles
- Fish-fragrant sauce :
- Pickled red chili (or substitute doubanjiang + extra chili) — 2–3 Tbsp minced (key for authentic color & heat)
- Garlic — 3–4 cloves, minced
- Ginger — 1 Tbsp minced
- Green onion — 2 Tbsp chopped (whites for cooking, greens for garnish)
- Light soy sauce — 1–2 Tbsp
- Dark soy sauce — 1 tsp (for color)
- Chinkiang black vinegar (or rice vinegar) — 2–3 Tbsp (adjust for sourness)
- Sugar — 2–3 Tbsp (balances acidity)
- Chicken stock or water — ½–¾ cup
- Cornstarch slurry — 1 tsp cornstarch + 2 Tbsp water
- Neutral oil — 3–4 Tbsp (plus more for deep-frying)
- Optional: ½ tsp sesame oil at end for aroma
- Prep the eggplant
Peel the eggplant (optional but traditional for smoother texture).
Cut into 0.3–0.5 cm (about ¼ inch) thick slices. For "sandwich" style: Cut most slices as (connected hinge cuts—slice almost through, leaving one edge attached like a book). Or fully separate and pair slices.
Soak in lightly salted water 10–15 minutes to remove bitterness & prevent browning. Pat dry thoroughly. - Make the pork filling
In a bowl, add ground pork + minced ginger, garlic, green onion + egg + Shaoxing wine, soy sauce, salt, white pepper, cornstarch.
Stir vigorously in one direction 2–3 minutes until sticky and bouncy (develops better texture). Let marinate 10–15 minutes. - Assemble the patties
Spread 1–1½ Tbsp pork filling evenly between eggplant slices (or inside hinge cuts), pressing gently to seal edges (filling acts as glue).
Don't overfill—keep thin for even cooking. - Make the batter
Mix flour + cornstarch + baking powder + salt. Gradually whisk in cold water until smooth and thick (coats spoon but drips slowly). Rest 10 minutes.
- Fry the patties (double-fry for ultra-crisp)
Heat neutral oil in wok/deep pot to 160–170°C (320–340°F)—test with batter drop (sizzles slowly).
Dip each patty fully in batter, let excess drip. Fry in batches: 3–4 minutes until lightly golden and set (first low-temp fry cooks through). Drain on rack/paper towels.
Increase oil to 180–190°C (356–375°F). Re-fry 1–2 minutes until deep golden and super crispy. Drain well. - Make fish-fragrant sauce
In same wok (wipe excess oil if needed), heat 2–3 Tbsp oil over medium.
Add minced pickled chili (or doubanjiang) + garlic + ginger + green onion whites. Stir-fry 1–2 minutes until fragrant and oil turns red (aroma explodes!).
Add soy sauces, vinegar, sugar. Stir until sugar dissolves.
Pour in stock/water. Bring to simmer.
Add fried patties. Toss gently to coat (1–2 minutes—don't overcook or crisp softens).
Stir in cornstarch slurry; simmer 30–60 seconds until sauce thickens and glazes patties glossy red. - Serve
Plate immediately. Garnish with chopped green onion.
Serve hot—best with steamed rice to soak up the tangy sauce.
- Crispiness — Double-fry is key for restaurant-style crunch that holds even after saucing. Batter with cornstarch + cold liquid prevents sogginess.
- Fish-fragrant balance — Sauce should be tangy-sweet-spicy-savory. Taste and adjust vinegar/sugar/chili for your preference.
- Eggplant choice — Long slender ones absorb less oil & stay tender.
- Variations — Skip pork for vegetarian (use mushroom filling); add wood ear or bamboo for texture.
- Shortcut — Use store-bought batter mix or air-fry patties (180°C/356°F, 10–15 min, flip halfway) for less oil.
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