Aubergine, Green Chilli and Fish Claypot Recipe - Great British Chefs

Ingredients

• 4 tbsp of sesame oil
• 1 garlic clove, finely chopped
• 1 knob of ginger, the size of half a thumb, peeled and finely chopped
• 2 green chillies, large
• 150g of white fish, cut into 4-5cm chunks
• 2 aubergines, ideally Chinese aubergines, or 1 regular aubergine
• 200ml of chicken stock
• coriander, to garnish
• 1/4 tsp salt
• 1/4 tsp sugar
• 1 tsp sesame oil
• 1 tbsp of cornflour
• 1 tbsp of fermented chilli bean paste
• 1/2 tbsp of oyster sauce
• 1 tsp sugar
• 1 tsp black rice vinegar, (Chinkiang vinegar)
• 1 tbsp of Shaoxing wine