Claypot Fish and Mushroom Rice

Steps

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1. 1
   Marinate the fish: Combine 350g of fish fillet with light soy sauce, dark soy sauce, oyster sauce, sugar, julienned ginger, white pepper, water, and the sliced rehydrated mushrooms in a bowl. Mix gently, then drizzle in sesame oil and stir until the fish is evenly coated with the marinade.
   ≈1:18
2. 2
   Prepare the claypot: Heat a claypot over medium heat with a little oil. Add the rinsed and chopped dried salted fish (20g total) and fry until slightly browned and fragrant, about 2-3 minutes. Remove and set aside.
   ≈2:32
3. 3
   Add rice and water: Pour the rinsed rice (384g or 3 rice cups) into the hot claypot and add the same volume of water (394ml or 3 rice cups). Sprinkle in half a teaspoon of salt. Cover the claypot with its lid and cook over medium heat.
   ≈3:38
4. 4
   Add the Chinese sausage: Once steam rises from the claypot (about 3-4 minutes in), lift the lid and add the sliced Chinese sausage. Replace the lid and cook for another 5 minutes.
   ≈4:27
5. 5
   Add the marinated fish: After 5 minutes, open the lid and pour in the marinated fish with all its sauce. Spread it out gently for even cooking, cover, and cook for another 5 minutes until the fish is cooked through.
   ≈4:53
6. 6
   Prepare the sauce: In a small bowl, combine hot water (20ml), light soy sauce (2 tbsp), sugar (½ tsp), and dark soy sauce (1 tbsp). Stir well and set aside.
   ≈5:13
7. 7
   Finish and serve: Once the fish is cooked, open the lid and pour in the prepared sauce. Add the fried salted fish and sprinkle with chopped spring onions. Gently mix everything together and serve immediately. The rice at the bottom of the claypot will have a delicious crispy crust.
   ≈5:34