Clay-Pot Rice with Salt Fish

This Sichuan dish is real comfort food all over China, especially among rural folk. Cooked first in an ordinary pan and than served in a heated clay pot, it’s like a casserole and is full of flavour. Seasonings vary from region to region, as do the meats and seafood. Look for salt fish made from meaty fish such as haddock or cod. If these are not available, Portuguese dried salt fish, bacalao, can be used but it requires soaking first.