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Claypot Flounder with Ginger and Scallion

This is one of those weeknight meals I just sort of cobbled together with stuff I had in the fridge. It leans towards Chinese in flavour but I wouldn’t go so far as to call it an authentic claypot dish. It was good, but the real star of the meal was the rice. If you’re
Course Entree
Cuisine Chinese
Level Beginner
Main Ingredient Fish
Diet Dairy-Free, Low-Carb, Low-Fat


for fish and marinade

  • ¾ pound fish white meat (I used flounder) cut into medium pieces
  • 1 tablespoon oyster sauce
  • 1 tablespoon wine shaoxing
  • 1 teaspoon corn starch
  • ½ teaspoon toasted sesame oil
  • white pepper

for sauce

  • 1 cup low sodium chicken stock low sodium
  • 2 tablespoons wine shaoxing
  • 2 teaspoons oyster sauce
  • 1 teaspoon soy sauce
  • 1 tablespoon corn starch
  • white pepper
  • 1.5 ginger " knob of peeled and sliced into very thin matchsticks
  • 3 scallions (cut into 1.5" pieces)
  • 2 cloves garlic sliced thin
  • package bamboo shoots sliced
  • 5 ounces firm tofu cut into blocks
  • 2 small quarters bok choy cut into


  • Marinate the fish with the marinade ingredients for 10-15 minutes. Preheat the oven to 400 degrees.
  • Stir together the ingredients for the sauce in a small bowl.
  • Heat a tablespoon of oil in a claypot or small french oven until the oil is very hot and shimmering. Add the ginger, scallions and garlic and quickly fry until fragrant. Add the bamboo shoots and tofu then top with the marinated fish and bok choy. Stir the sauce again to ensure the starch hasn't settled then pour it on top of everything. Put the lid on the pot and place it in the oven.
  • Bake for 10-15 minutes or until the fish is just cooked and the sauce has thickened.
  • Serve with steamed rice.