Steamed Salmon Claypot Rice (Chinese Hot Pot) Traditional Chinese Cooking

Famous Claypot Rice dish from Hoiping, China using west coast salmon. Salmon is grounded into a patty with chopped ginger and green onions. The claypot locks in the flavours and juices for a unique West Coast take on this traditional claypot cooking method. Recipe is below:

Steamed Salmon Claypot Rice

4 oz. ground red salmon
1 teaspoon chopped celery
3 teaspoons chopped green onions
2 teaspoons chopped ginger
3 tablespoons cooking
1/2 teaspoon cornstarch
1 to 2 tablespoons dark soy sauce
3/4 cup long grain rice
3/4 cup water
1/4 teaspoon salt

Mix ground salmon with 1 tablespoon cooking oil, cornstarch, celery and 1 teaspoon of the green onions. Shape salmon into a round patty.

Put 3/4 cup water in claypot and bring to a boil at medium heat. Water is boiling when steam comes out of the hole in the lid. Clean rice in cold water and rinse in cold water 4 to 5 times until water is clear. Add rice to claypot when water is boiling. Cover rice and cook for 7 to 10 minutes. Put salmon patty on rice and cover with lid. Steam 10 to 12 minutes.

Preheat a small frying pan at medium heat. Add 2 tablespoons cooking oil, 2 tablespoons green onions and ginger. Stir fry for 1 to 2 minutes. Remove lid and pour green onion and ginger mixture over rice. Pour soy sauce over the salmon. Cover for 5 or more minutes to finish cooking salmon. Serve salmon and rice in the claypot. No dish or plate required. Enjoy!