Braised Claypot Chilean Sea Bass with Eggplant

Ingredients
1 lb chilean sea bass - chopped into large pieces
2 small eggplants - cut into 2 inches length
2 stalk green onion - separate white and green portions 
3 cloves garlic - chopped
3 slices ginger
salt and pepper to taste

 Sauce
1 tbsp huatiao wine
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp black vinegar
1 tsp sesame oil

Method

1. Season fish with salt and pepper and set aside for 30 minutes.
2. Heat up oil in pan.  Pan fry fish until brown and skin is lightly crispy.
3. With the remaining oil.  Grill the eggplant until tender. Set aside.
4. Add oil to the claypot.  Saute ginger slices, garlic and white portions of green onion until aromatic. 
5. Drizzle sauce and add water.
6. Place fish, eggplant and green portion of green onion into the claypot.  Drizzle black vinegar and sesame oil and cook for a few minutes until the flavors are incorporated into the ingredients.
7. Serve warm with rice.