Seafood Clay Pot Recipe

Pat all seafood dry with paper towels. Season fish pieces and scallops lightly with a pinch of salt and a few grinds of white pepper.

Mix soy sauce, oyster sauce, sesame oil, fish sauce, sugar, and white wine in a small bowl; set aside.

Combine cornstarch and cold water to make a slurry; set aside.

Clean and slice mushrooms. Halve bok choy lengthwise and rinse. Julienne ginger, mince garlic, and cut green onions into 2" pieces.

Heat clay pot or heavy-bottomed pan

Place a clay pot over medium heat (if using a clay pot on a stovetop, heat gradually to avoid cracking). Add 1 tsp neutral oil to coat the bottom to prevent sticking.

Add 1 tbsp vegetable oil and heat until shimmering. Add julienned ginger and minced garlic and stir-fry 20–30 seconds until fragrant but not browned.

Add sliced mushrooms and cook 2–3 minutes until they begin to soften and release moisture.

Pour in the stock and white wine; bring to a gentle simmer, scraping up any browned bits. Stir in the prepared sauce mixture and taste; adjust salt or soy as needed.

Nestle firmer items first: add the fish pieces into the simmering broth in a single layer. Simmer gently for 2 minutes.

Add shrimp and scallops, followed by calamari rings, mushrooms, and bok choy arranged evenly. Scatter the green onions and sliced red chili over the top.

Cover the clay pot and simmer on low heat for 4–6 minutes, until shrimp are pink and opaque, fish flakes easily, scallops are cooked through, and bok choy is tender-crisp. Avoid vigorous boil to keep seafood tender.

If the broth seems thin, stir the cornstarch slurry again and drizzle it slowly into the simmering broth while stirring gently; cook 1–2 minutes until sauce slightly thickens and becomes glossy.

Taste and adjust seasoning with salt, a few drops of fish sauce, or a pinch of sugar if needed. Sprinkle white pepper to taste.

Turn off heat. Drizzle remaining 1/2 tsp sesame oil over the top and scatter cilantro leaves.

Serve the seafood clay pot hot in the clay pot or transfer to warmed bowls. Pass steamed rice or crusty bread alongside to soak up the sauce.