Ching’s red cooked cod and aubergine winter warming stew recipe on Lorraine

Ching He Huang served up a quick and easy to make red cooked cod and aubergine winter warming stew on today’s episode of Lorraine.

The ingredients are: 1 tbsp rapeseed oil, 1 tbsp freshly grated root ginger, Small handful dried chillies, 300g baby aubergines, trimmed and sliced into 1.5cm rounds, 1 tbsp Sichuan peppercorns, 2 star anise, 2 large cinnamon sticks, snapped in half, 5 tbsp light soy sauce, 1 tbsp dark soy sauce, Dash of rice wine, 2 tbsp light brown sugar, 450g chunky cod fillet, skinned and chopped into 2cm cubes, 1 tbsp cornflour, Salt & ground white pepper, 1 tbsp cornflour, mixed with around 2 tbsp water to make a slurry, 2 heads pak choi, chopped, 2 spring onions, trimmed and sliced into 1cm rounds, to garnish, Small handful coriander, chopped and Cooked jasmine rice, to serve.

See recipes by Ching in her book titled: Wok On: Deliciously balanced Asian meals in 30 minutes or less available from Amazon now.