Fish-fragrant is a Sichuan flavour profile rather than an ingredient list: sour, sweet, salty and hot all at once, built from pickled chilli, vinegar, sugar and garlic. It was originally used for fish, which is where the name comes from, and there is no fish in it at all.
Everything is cut into matchsticks of the same size so it cooks in the same few seconds. Do all the knife work first, mix the sauce in advance, and the actual cooking is under five minutes.
