Clay Pot Salmon Belly

Ingredients

• Skin-on Salmon Belly 300g - Cut into chunks
• 50g Ginger  - cut into small cubes
• 4-5 Thai shallots   - peeled, topped and tailed
• 4 Garlic cloves - peeled and kept whole 
• 1 Long red chilli - sliced
• 3 Coriander stalks - cut into chunks
• 2 Spring onions, half cut into chunks, half sliced for garnish

Marinade

• 1 tsp salt
• ½ tsp ground black pepper
• 1 tsp cornflour

Sauce

• 1½ tbsp light soy sauce
• 2 tbsp white rice wine or sake

Prep your aromatics
Start by chopping your ginger into small cubes — this will form the base of flavour in your clay pot.
Next, peel the garlic and keep them whole
Peel your shallots (or red onion if you can’t find shallots).

Garnishes next!
Roughly chop your coriander — stems and all!
Thinly slice a red chilli and some spring onion greens for that final fresh finish.
Slice the spring onion stalks too — these go into the clay pot with the other aromatics.

Time to prep your fish
Cut your salmon belly into generous chunks. Pat dry with kitchen paper (especially if supermarket bought), then season with a little salt and black pepper.
Dust lightly with cornflour — this will help create a lovely crispy texture when pan-frying.

Pan-fry the salmon
Add just a small amount of oil to a cold non-stick pan. Place the salmon belly in before the oil heats up — this helps draw out the natural oils without shrinking the fish.
Fry on low heat, turning gently once the bottom is golden brown and no longer sticking.
Once golden on both sides, remove the salmon and set aside. Pour away any excess oil from the pan.

Build your base in the clay pot
Heat your clay pot and swirl around a little oil.
Add the ginger first then once fragrant and golden, add your spring onion stalks, garlic, and finally the shallots. Fry everything until fragrant.

Add the salmon
Place the pan-fried salmon chunks gently on top of the aromatics. Turn the heat down slightly.
Splash in a little Chinese rice wine, then cover the pot with a lid to trap in all that beautiful aroma. Steam gently for 1–2 minutes.

Final seasoning & finish
Remove the lid and drizzle over some light soy sauce.
Garnish with coriander, spring onion greens and red chilli.
Let it bubble for the last 10 seconds, then switch off the heat.

Serve & enjoy!
Bring the whole clay pot straight to the table and serve hot. Serve with steamed rice for a complete meal.