Salted Fish Clay Pot Rice

Instructions

1. 1Soak the salted fish in cold water 30 minutes, changing the water once. Pat it completely dry and slice thinly across the grain.

   泡发减盐

   🔍 Look for 30 分钟 · 30 minutes

   Visual: 鱼肉从硬如木板变得柔软，边缘略呈半透明Flesh has softened from board-hard to pliable and looks slightly translucent at the edges

   You know it's right when: 按压鱼片能弯而不裂A slice bends without cracking when you press it

   Dry it twice: once before slicing and once after. Water on the fish means it spits in the pan.

2. 2Fry the salted fish in 1 tsp oil over medium heat for 90 seconds a side, until it smells nutty. Lift out and set aside; keep the fragrant oil.

   干煎咸鱼

   🔍 Look for Medium heat 3 分钟 · 3 minutes

   Visual: 边缘金黄酥脆、鱼肉收紧；锅里留下一层琥珀色香油Edges are crisp golden-brown and the flesh has firmed; the pan holds a thin amber film of oil

   You know it's right when: 生咸鱼的冲味转为圆润的坚果香The sharp raw smell has turned nutty and rounded

   Open a window. This step announces itself to the whole building, and that is normal.

3. 3Put the drained rice in the clay pot with 300 ml (1¼ cups) water and the reserved fragrant oil. Bring to a boil over medium heat, stirring once.

   香油代替素油下米

   🔍 Look for Medium heat 6 分钟 · 6 minutes

   Visual: 乳白的水剧烈冒泡，锅边浮着一层薄油光Milky water bubbling hard across the surface with a faint sheen of oil at the rim

   You know it's right when: 锅中央持续冒泡破裂Bubbles break continuously through the centre

4. 4Toss the pork belly slices with light soy, dark soy, shaoxing wine, white pepper and half the ginger. Scatter them over the rice, cover, and cook on the lowest heat 15 minutes.

   铺五花肉焖煮

   🔍 Look for Low heat 15 分钟 · 15 minutes

   Visual: 蒸汽从盖边稳定冒出，肉片从粉红转为不透明、边缘油亮Steam pushes steadily from under the lid and the belly slices have turned from pink to opaque with glossy edges

   You know it's right when: 逼出的油已经渗进米饭，水位降到米粒以下Rendering fat has pooled in the rice and the water line sits below the grain surface

5. 5Lay the fried salted fish on top with the remaining ginger. Raise to medium-low and cook 8–10 minutes until the crust forms.

   铺咸鱼逼锅巴

   🔍 Look for Medium-low 10 分钟 · 10 minutes

   Visual: 蒸汽基本散尽；鱼片干爽油亮，锅里是浓郁咸香而不是鱼腥Steam nearly gone; the fish looks dry and glossy and the pot smells deeply savoury rather than fishy

   You know it's right when: 锅底传来轻微的干裂声A faint dry crackle rises from the base

   Fish goes on top, never buried. Buried, it steams soft and loses every bit of that fried crunch.

6. 6Off the heat, rest 5 minutes covered. Open, scatter scallion and fold from the bottom up so the fish, pork and crust all meet.

   静置拌匀

   🔍 Look for Low heat 5 分钟 · 5 minutes

   Visual: 米饭呈均匀的浅褐色带琥珀纹，里面混着金黄脆片，上面是完整鱼片Rice is an even tan with amber streaks, crisp golden flakes throughout and firm slices of fish on top

   You know it's right when: 翻拌时锅巴脆得有声，而不是弯软The crust shatters audibly as you fold rather than bending