Shredded Aubergine in Fish-Flavour Sauce

The aubergine is a native of southeastern Asia, probably India, where it is believed to have been cultivated more than four thousand years ago. They are found in abundance in Hong Kong’s food markets and are inexpensive and versatile — often cooked with black beans, braised, or steamed. A popular method is this Sichuan inspiration called ‘fish flavour’ because the sauce was originally developed for fish dishes, but has no fishy taste whatsoever. The sauce is also wonderful to use with meats