Seafood Clay Pot Recipe

Clean and cut

Pat shrimp dry and season lightly with a pinch of salt and 1/4 tsp white pepper. Rinse squid, slice tubes into rings or cut into 3–4 cm pieces and score lightly. Scrub mussels and discard any open ones that don't close when tapped. Cut fish into 2–3 cm chunks. Slice shiitake, halve bok choy lengthwise, slice carrot on the bias, julienne ginger, mince garlic, and cut green onions into 3 cm lengths.

In a medium bowl combine stock, light soy sauce, oyster sauce, rice wine, remaining white pepper and salt. Taste and adjust — broth should be savory with a light seafood/chicken base. Keep warm.

Heat a clay pot or a heavy-bottomed pot/wok over medium-high heat. Add 2 tbs vegetable oil. When oil is shimmering, add julienned ginger and minced garlic and stir-fry for 20–30 seconds until fragrant but not browned. Add shiitake and carrot and stir-fry 1–2 minutes to soften. Add bok choy and green onions and toss 30–45 seconds — vegetables will continue to cook in the broth.

Pour the warm broth into the pot, bring to a gentle simmer. Add white fish and mussels first; simmer 2 minutes. Add squid and shrimp; simmer another 2–3 minutes until shrimp turn pink and mussels open. Discard any mussels that remain closed.

In a small bowl whisk cornstarch with cold water to make a slurry. Slowly stir slurry into the simmering clay pot in a steady stream while stirring; simmer 1–2 minutes until broth slightly thickens. Stir in sesame oil and adjust seasoning with additional soy or salt if needed. If using chili oil, drizzle now. Garnish with chopped cilantro and more green onions if desired.

Turn heat to low and serve the clay pot directly at the table, or ladle into individual bowls. Best enjoyed with steamed rice or plain noodles to soak up the saucy broth. Leftovers keep covered in the fridge for 1–2 days; reheat gently to avoid overcooking seafood.