Fragrant-and-hot shrimp with chile bean paste, ginger, garlic, mild red chile, dark soy, scallions, and sesame oil. Shrimp were marinated with salt and shaoxing wine, and then fried, rested, and simmered in the sauce. Jasmine rice to go with.
Fish-fragrant eggplant: deep-fried Asian eggplants, with chile bean paste, ginger, garlic, soy sauce, chicken stock, and potato starch to thicken. Finished with black vinegar, scallions, and sesame oil.
I love eggplant cooked this way but Mrs. C hates the texture so I cooked it while she is traveling. 
