Claypot Rice, or Bo Zai Fan (煲仔飯), is one of Hong Kong’s most iconic comfort foods, and this fish fillet version is by far the lightest of the ones I’ve made. Thin slices of basa fillet steam gently on top of the rice, finished with a scattering of bonito flakes and a savoury soy dressing rather than a heavier marinade.

If you’ve tried my chicken and shiitake mushroom or beef versions, the method here will feel familiar, but the flavour is a different world altogether. There’s no thick sauce or rich marinade, just delicate fish, a touch of umami from the bonito flakes, and rice that soaks up everything underneath.

Why You’ll Love This Recipe

Light and delicate: basa fillet keeps this version far lighter than the chicken or beef ones, with a clean, savoury finish.
Crispy golden crust: the same crackling rice base that makes claypot rice so addictive, whatever the topping.
Quick to prepare: the fish needs only a short marinade, so this comes together faster than the chicken or beef versions.

The Equipment

Traditionally, claypot rice is cooked in a porous clay pot, which holds the heat evenly and gives the rice a subtle earthy aroma. If you don’t have one, these alternatives all work well:

Cast iron skillet: a well-seasoned skillet holds and distributes heat in a similar way, and still gives you a crispy rice base.
Non-stick pan: works fine too, though a little extra oil helps the bottom layer crisp up properly.
Rice pot: a Japanese donabe is the traditional choice, and I’ve also had great results with a HexClad rice pot.
Electric rice cooker: the simplest option if you want to take the guesswork out of it.

Tips for Making This Recipe

Use Any White Fish: I’ve used basa fillet in this recipe, but any firm white fish works just as well, sea bass and cod are both good alternatives. Just make sure it’s sliced thinly so it steams through in the same time as the rice.
Freeze the Fish Before Slicing: Freezing the basa fillet for about an hour firms it up, which makes it much easier to slice into neat, even pieces.
Keep the Fish in Thin, Even Slices: Slice the fish about 1cm thick and lay it in a single layer over the rice, with a little space between pieces. This helps it steam evenly rather than overcook in places.
Get the Rice-to-Water Ratio Right: This recipe uses short-grain sushi rice with a 1:1 ratio of rice to water. If you swap in jasmine rice, increase it to around 1:1.25, since jasmine rice needs more water to cook through properly.

Final Thoughts

Fish Fillet Claypot Rice is proof that Bo Zai Fan doesn’t always have to be rich and heavy to be satisfying. With tender basa, a touch of bonito, and that same crispy rice base underneath, it’s a lighter, quicker way to bring claypot rice to the table.

More Claypot Rice to Try

Fish Fillet Claypot Rice (Bo Zai Fan) 魚片煲仔飯

Wanting

A light, delicate take on claypot rice, made with tender basa fillet, bonito flakes and a savoury soy dressing.

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Course Lunch, dinner, Main Course

Cuisine Chinese

Ingredients

200 g short grain rice sushi rice
200 ml water if using jasmine rice, use a 1:1.25 ratio of rice to water instead
180 g basa fillet, sliced 1cm thick
A few drops of vegetable oil
1-2 tbsp vegetable oil, drizzled around the edges of the pot
A small handful of bonito flakes, snipped into smaller pieces with scissors
A handful of finely chopped spring onion, for garnish

FOR THE MARINADE

6 g finely sliced ginger
1 tbsp cooking wine
¼ tsp salt
¼ tsp white pepper

FOR THE SAUCE

2 tbsp soy sauce
½ tsp sugar
1 tsp sesame oil
3-4 tbsp water

Instructions

Soak the rice: Rinse the rice and place it in the rice pot. Add the water, drizzle with a few drops of vegetable oil, and soak for 1 hour.
Marinate the fish: Slice the fish into thin fillets and marinate with the ginger, cooking wine, salt and white pepper. Set aside.
Make the sauce: Combine the soy sauce, sugar, sesame oil and water in a small saucepan. Heat gently, stirring until the sugar has fully dissolved. Set aside to cool before using.
Cook the rice: Heat the pot over medium-high heat until the rice boils. Stir gently, cover, reduce heat to low, and cook for 6 minutes.
Add the toppings: Scatter the bonito flakes evenly over the rice, then arrange the marinated fish on top. Drizzle the 1-2 tbsp vegetable oil around the edges of the pot. Cover and cook on low heat for 6 minutes.

Don't overcrowd the fish on top of the rice so the heat can reach everything evenly.

Rest and steam: Turn off the heat and leave to steam with the lid on for 7 minutes.
Garnish and serve: Uncover, garnish with the spring onion, and drizzle with the sauce. Serve immediately.

Notes

Freezing the fish for about an hour before slicing makes it much easier to cut into neat, even pieces.

Keyword Fish, Seafood