Claypot Fish Belly with Ginger and Scallions薑蔥魚腩煲
Succulent fish belly pieces wok-fried then simmered in a piping hot claypot with fragrant ginger and scallions. The claypot cooking method enhances the flavors, keeping the fish tender and the sauce bubbling.
01Ingredients
- 400g fish belly (e.g., carp or basa), cut into 2-inch pieces
- 1 tbsp Shaoxing wine
- 1 tsp light soy sauce
- 0.5 tsp white pepper
- 1 tbsp cornstarch
- 3 tbsp cooking oil
- 10 slices ginger
- 4 sprigs spring onions, cut into 2-inch lengths
- 1 red bell pepper, diced (optional)
- 1 green bell pepper, diced (optional)
- 1 cup chicken broth or water
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 0.5 tsp dark soy sauce
- 0.5 tsp sugar
- 0.25 tsp white pepper
- 1 tsp sesame oil
Nutrition (per serving)285kcal
- Protein22.5g
- Carbs8.2g
- Fat18.5g
Fiber 0.8 gSodium 585 mg
02Steps
- Pat fish belly pieces dry. Marinate with Shaoxing wine, light soy sauce, white pepper, and cornstarch for 10 minutes.
- Heat cooking oil in a wok over high heat. Pan-fry the fish belly pieces in batches for 1-2 minutes per side until lightly browned. Remove and set aside.
- In a claypot or a deep pot, add cooking oil. Sauté ginger slices and half of the spring onion lengths until fragrant (about 1 minute). Add diced bell peppers if using.
- Return the pan-fried fish belly to the claypot. Pour in chicken broth, oyster sauce, light soy sauce, dark soy sauce, sugar, and white pepper.
- Bring to a simmer over medium heat, then cover and cook for 8-10 minutes until the fish is cooked through and flavors are melded. Add the remaining spring onion lengths during the last 2 minutes.
- Drizzle with sesame oil before serving hot in the claypot.
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