Sizzling Salmon Belly Clay Pot

500g salmon belly, cut into chunky pieces
20g ginger, diced
4 garlic cloves, peeled whole
4 Asian shallots (or 1 small red onion), halved
2 spring onions (white and green parts separated)
1 red chilli, finely sliced
Small handful fresh coriander, roughly chopped
2 tablespoons vegetable oil
2 tablespoons Shaoxing rice wine

The Seasoning

½ teaspoon salt
½ teaspoon black pepper
1 tablespoon cornflour

To Finish

2 tablespoons light soy sauce

PREPARATION

1. Cut the salmon belly into chunky pieces, pat dry with kitchen paper and season with the salt, black pepper and cornflour. Dice the ginger, peel the garlic, halve the shallots, chop the white parts of the spring onions and prepare the garnishes.

COOKING

1. Place the salmon into a cold frying pan with a little vegetable oil.
2. Cook over a low heat for 4–5 minutes, allowing the fat to render and the underside to become golden.
3. Turn the salmon over and cook until the second side is lightly browned, pouring away excess rendered fat if needed. Remove the salmon and set aside.
4. Heat a clay pot with the vegetable oil and fry the ginger until golden and fragrant.
5. Add the chopped spring onion whites, followed by the garlic and shallots, cooking until softened and aromatic.
6. Reduce the heat and arrange the salmon belly over the aromatics.
7. Increase the heat and pour in the Shaoxing rice wine.
8. Cover with the lid and steam for 1–2 minutes to infuse the fish with the aromatics.
9. Remove the lid and drizzle over the light soy sauce.
10. Scatter over the sliced chilli, coriander and spring onion greens, then cook for a final 10 seconds.
11. Serve immediately in the sizzling clay pot with steamed jasmine rice.

School of Wok Tips

• Starting the salmon in a cold pan allows the fat to render gently, giving crisp skin without overcooking the fish.
• Keep the garlic cloves whole so they become sweet and fragrant instead of burning.
• Pour away excess salmon fat after pan-frying to keep the finished dish rich but not greasy.
• Serve directly from the hot clay pot to enjoy the signature sizzling aroma.

FAQs

Can I use salmon fillet instead of belly?
Yes, but salmon belly is richer, more succulent and better suited to clay pot cooking.

Do I need a clay pot?
No, a heavy casserole or lidded frying pan works well, although you won't get quite the same sizzling presentation.

Why cook the salmon before adding it to the clay pot?
Pan-frying renders excess fat, creates colour and prevents the fish from becoming oily during the final steaming stage.