Ching's cod and aubergine stew

Who doesn't want to cuddle up with a warm bowl of stew? Ching has a healthy winter warmer packed full of flavour.

Red-Cooked Cod & Aubergine Serves 4Prep: 5 minutesCook: 25 minutes

Ingredients1 tbsp rapeseed oil1 tbsp freshly grated root gingerSmall handful dried chillies300g baby aubergines, trimmed and sliced into 1.5cm rounds1 tbsp Sichuan peppercorns2 star anise2 large cinnamon sticks, snapped in half5 tbsp light soy sauce1 tbsp dark soy sauceDash of rice wine2 tbsp light brown sugar450g chunky cod fillet, skinned and chopped into 2cm cubes1 tbsp cornflourSalt & ground white pepper1 tbsp cornflour, mixed with around 2 tbsp water to make a slurry2 heads pak choi, chopped2 spring onions, trimmed and sliced into 1cm rounds, to garnishSmall handful coriander, choppedCooked jasmine rice, to serve

Method1. Place a wok over a high heat until smoking, then add the rapeseed oil. Once the oil is hot add the ginger and stir-fry for a few seconds to release its aroma. Next add the dried chillies followed by the aubergine slices. Cook stirring for 2 minutes. Measure out 800ml water, add most to the wok along with the Sichuan peppercorns, star anise, cinnamon sticks, light and dark soy sauce, rice wine and sugar. Bring to the boil and cook for 15 minutes until the aubergine is nearly tender.

2. In a bowl mix the 1 tbsp cornflour with salt and ground white pepper. Gently toss in the fish. 

3. Reduce the wok heat to a simmer and gently add the cod. Cook for a further 4-5 minutes, or until the fish begins to flake. Add the cornflour slurry and cook to thicken before folding in the pak choi.

4. Sprinkle with sliced spring onions and coriander and serve with jasmine rice. 

Tips- Red-cooked is a Chinese term for this type of braised cooking technique, where the sugar and soy give a deep red shine to the dish.- If preferred, remove the cinnamon and star anise from the dish before serving.