Claypot Fish Belly with Ginger and Scallions

Ingredients

Instructions

1. 1

   Pat fish belly pieces dry. Marinate with Shaoxing wine, light soy sauce, white pepper, and cornstarch for 10 minutes.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Drizzle with sesame oil before serving hot in the claypot.