Sichuan Fish-Fragrant Eggplant Claypot

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

• Technique · Step 6: Brown the eggplant in batches with space between wedges; a crowded pan steams them instead of charring, and the recipe calls browning the key to the dish.
• Our take · Step 12: Salted fish, two soy sauces and oyster sauce all bring salt, so taste the sauce before adding more than the 1/2 tsp.
• Quantity · Step 3: No amounts are given for the garlic, ginger or chili; we'd start with 3 cloves of garlic, a thumb-sized piece of ginger and 1 chili.
• Quantity · Step 12: 'Half a bowl' of water is vague; roughly 120 ml is our estimate, enough to loosen the sauce without thinning it.
• Equipment · Step 13: The video finishes in a small cast-iron pot; any small heavy pot or deep dish that holds heat works for serving at the table.