clay pot fish, 魚骨煲, is a seasonal dish that only appears during winter time. the use of the clay pot helps keep the food warm. traditionally, fish bones and head are used for this dish. that’s what makes it so flavorful. visit any wet market fish vendor and they’ll sell you the bones and head. however, you can use fish fillet or even a whole fish. choose fish that has a firm texture so it doesn’t break so easily when cooking, such as carp or catfish. if you don’t have a clay pot, a heavy-bottomed pot works just as well.
fish bones and head 1 lb (1/2 kg)
ginger 3 inch piece
green onion 1 bundle
salt 1 tsp
white pepper 1 tsp
cornstarch 3 tbsp
oil 1 cup for frying
sauce: combine everything below
soy sauce 4 tbsp
dark soy sauce 2 tbsp
white pepper 2 tsp
shaoxing cooking wine 1 tbsp
oyster sauce 2 tsp
sugar 2 tsp
water 2 cup
- prepare the sauce in a bowl and set aside
- chop the fish into 2-3 inch pieces
- marinate the fish with salt, white pepper, and cornstarch for half an hour
- in a pan, add the cup of oil and fry to brown the fish, about 5 minutes, set aside
- thinly slice the ginger and cut the green onions, about 2-3 inch pieces; separate the white and green part of the green onion
- heat the clay pot, add oil and sauteed the ginger until fragrant
- then add all the white part of the green onion, sauteed until fragrant
- place a layer of fish in the clay pot, then a layer of green onion, and drizzle some of the sauce
- repeat the layering process and add the remaining sauce at the end
- cover with lid and turn heat on high for 5 minutes to cook
marinate the fish with cornstarch, salt, and white pepper for half an hour
fry the fish to brown
sauteed the ginger first, then the white part of the green onion
layer the fish, then the green onions, then the sauce
keep layering, add the remaining sauce, and cook on high heat for 5 min
a great dish to have with beer
commentaries
priscilla:
make sure the oil is hot enough to crisp the surface of the fish when frying. if your stove is not that strong, fry 3-4 pieces at a time. you don’t want to overcook them.
Homemade in Hong Kong 
Excellent, I must give this a try! Clay pot rice and chinese preserved sausages and meat is my fave.
Yes! same here. Love how the fat renders down into the rice. There’s one in Yau Ma Tei that we normally visit for claypot rice.
My mum does this with salmon heads…yum!