Aubergine Green Chilli & Fish Tendon Claypot By Jeremy Pang

Ingredients

• 2 aubergines, ideally Chinese aubergines, or 1 regular aubergine
• 250g white fish, cut into large chunks
• 4 Tbsp Lee Kum Kee Pure 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, de-seeded and cut into 2 cm pieces
• Few sprigs Coriander, stalks chopped
• 200ml chicken stock
• 1/4 tsp salt
• 1/4 tsp sugar
• 1 tsp Lee Kum Kee Pure Sesame Oil
• 1 Tbsp cornflour
• 1 Tbsp Lee Kum Kee Chilli Bean Sauce
• 1 Tbsp Lee Kum Kee Premium Oyster Sauce
• 1 tsp sugar
• 1 tsp black rice vinegar, (Chinkiang vinegar)
• 1 Tbsp Shaoxing wine