Seafood Claypot

Before there was the stainless steel or cast iron cookware and before there was the electric rice cooker, there was the claypot.

At my late aunt’s beach house in San Fernando, La Union in the Philippines — a few hours drive down from our family house in Baguio City — my siblings and I would always enjoy a week’s summer vacation swimming in the ocean, picking fruits from mango and  other fruit trees, and watching the household help cook delicious meals in a claypot. The aroma of fresh seafood and the smoke from the burning firewood never failed to tickle our appetites.

I always enjoy cooking in  a claypot, albeit, atop an electric stove.  It always brings back memories of my  days at my aunt’s house and the occasional camping trips I was part of as a member of the Chiro, a Christian version of the Boy Scouts.


1/2 lb cat fish fillet, cut into bite sizes

1 cup baby scallops

12 pieces medium-size shrimp, tail on

12 pieces baby corn

1/2 cup sliced button mushrooms

3 stems green onions, cut into 2-inch slices

6 stems of baby bok choy

1 tbsp ginger, peeled and thinly sliced

1/3 cup chopped onions

3 cloves garlic, peeled, crushed and chopped

1 cup fat-free vegetable broth

1/4 cup oyster sauce

1 tbsp canola oil


Heat the oil in a medium claypot

Saute the garlic until golden brown

Add the onions and ginger and cook for about one minute

Pour the broth and add the catfish and scalllops

Bring to a boil

Add the oyster sauce and stir

Add the baby corn, mushrooms and green onions

Reduce heat and cover claypot and cook for about 5 minutes

Add the shrimps and bok choy and cook for another minute

Serve hot in claypot, along with steamed rice.

(Makes 4-6 servings)


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