Clay Pot Fish and Tofu is one of the most popular Cantonese casserole or clay pot recipes. This dish is inspired by the classic Cantonese yee tou bo (fish head pot) or yee nam bo (fish collar/pot) that my family used to make.
I remember we also ate it in restaurants during some of our trips to Chinatown, but mostly it was a home-cooked comfort food dish.
Don’t waste collars, heads and fish bellies!
A more traditional recipe for clay pot fish contains fish heads, collars and bellies. I remember my grandfather making a clay pot of cod heads and tofu, and I loved the meaty fried fish pieces drenched in a silky brown sauce. My mom and dad made the same dish, but I think my grandfather’s was the best if I remember it as a child.
The collar and belly were what I liked the most. Even though it doesn’t look like real fish, the pieces can be quite large and meaty!
The last time I went fishing on a charter boat with my cousins in Montauk, I caught my personal best striped bass: a 46-incher that I could barely lift after the long struggle to bring it aboard.
We had to retire it since the goalie slot size, which changes often, was between 28 and 38 inches at the time. I finally caught another one, which was a keeper, but what a thrill!
When it came time to clean the fish, my cousin Tony suggested asking friends to get some fish heads, collars and bellies (usually, these pieces are thrown overboard to the birds after filleting the fish).
We got two each, but let me tell you, next time I plan to ask for them all. Most of the people on the boat just wanted the fillets. However, while the fish heads are certainly more difficult to prepare (the best part is the cheek), the fish collars and bellies were delicious and inspired me to make this classic clay pot fish and tofu.
However, I understand that many of you would prefer to use fillets. We used skin-on fillets for the photos in this crock-pot fish recipe, which were delicious, but if you can get your hands on some nice fish collars, definitely try those too!
What does “casserole” mean in the Chinese context?
You may be wondering why this dish is sometimes called a clay pot, while people sometimes call it a “casserole.”
When you think of the term “casserole” in the United States, you think of something cooked in the oven, usually in a large, deep baking dish. It makes me think of Midwestern “hot dishes,” lasagna and other rich, cheesy recipes.
However, the word originated in France and typically referred to food cooked in a deep earthenware dish, much like a Chinese clay pot! In fact, on a Chinese (usually Cantonese) menu in English, the “casserole” section contains a selection of clay dishes that arrive at your table bubbling away in a clay pot!
It’s hard to say when this English translation appeared on Chinese restaurant menus in America, but if you think about it, a Chinese crock pot isn’t all that different from any ceramic or earthenware dish.
Ok, let’s move on to the recipe!
Fish in a clay pot: recipe instructions
Soak the dried shiitake mushrooms in a bowl with 2 cups of hot water for 2 hours or until reconstituted. Squeeze the water out of the mushrooms, remove any tough stems and cut the mushrooms in half. Reserve 1 cup soaking liquid. Avoid any sediment that may have settled at the bottom of the bowl. Set aside.
Rinse the fish pieces and dry them with paper towels. Place the fish in a bowl along with the cornstarch, flour, Shaoxing wine, salt and sesame oil. Mix well to coat the fish and marinate for at least 30 minutes or overnight.
Next, prepare the sauce mixture. Combine the reserved cup of mushroom soaking liquid with 1 tablespoon Shaoxing wine, oyster sauce, chee hou sauce, light soy sauce, sesame oil, and white pepper. Mix well and set aside.
Place the wok over high heat until it begins to smoke. Add the oil, making sure to coat the sides of the wok. Mix the fish with the marinade ingredients and coat the pieces evenly. Quickly and carefully place each piece of fish into the oiled wok in a single layer.
Reduce heat to medium-high and let fish fry undisturbed for 1 minute. Then carefully turn the fish pieces and fry for another minute.
Turn off the heat and transfer the fish pieces to a plate. Set aside.
With the wok over medium heat, add the ginger slices. Cook for 15 seconds, then add the white parts of the shallots.
Cook for another 30 seconds, then add the garlic, carrots and shiitake mushrooms. Stir-fry for 30 seconds.
Next, add the prepared sauce mixture and firm tofu. Gently mix everything together and bring the mixture to the boil. Simmer for 2 minutes.
Add the fish back to the wok and simmer for another 2-3 minutes or until the fish is heated through. While the fish simmers, place a crockpot on the stove over medium heat for 1 to 2 minutes. Add lettuce to crockpot.
To complete the dish, sprinkle with the cornstarch mixture, gently mixing everything together. The sauce should thicken well. Add the green parts of the shallots and cook for a few seconds, until they begin to wilt.
Pour the fish mixture into the crockpot over the iceberg lettuce. It should boil!
Serve immediately!
And make sure you have some steamed rice to go with it!
Fish in clay pot and tofu
This Chinese Clay Pot with Fish and Tofu is a popular Cantonese casserole or clay pot recipe, covered in a rich sauce perfect over rice!
serve: 4
Preparation: 2 hours
Cook: 15 minutes
Total: 2 hours 15 minutes
ingredients
For the rest of the dish:
Instructions
-
Soak the dried shiitake mushrooms in a bowl with 2 cups of hot water for 2 hours or until reconstituted. Squeeze the water out of the mushrooms, remove any tough stems and cut the mushrooms in half. Reserve 1 cup of the soaking liquid, avoiding any sediment that may have settled in the bottom of the bowl, and set aside.
-
Rinse the fish pieces and dry them with paper towels. Place the fish in a bowl along with the cornstarch, flour, Shaoxing wine, salt and sesame oil. Mix well to coat the fish and marinate for at least 30 minutes or overnight.
-
Next, prepare the sauce mixture. Combine the reserved cup of mushroom soaking liquid with 1 tablespoon Shaoxing wine, oyster sauce, chee hou sauce, light soy sauce, sesame oil, and white pepper. Mix well and set aside.
-
Place the wok over high heat until it starts to smoke and add the oil, making sure to coat the sides of the wok. Toss the fish with the marinade ingredients to make sure it is evenly coated. Quickly and carefully place each piece of fish into the oiled wok in a single layer.
-
Reduce heat to medium-high and let fish fry undisturbed for 1 minute. Then carefully turn the fish pieces and fry for another minute. Turn off the heat and transfer the fish pieces to a plate. Set aside.
-
With the wok over medium heat, add the ginger slices. Cook for 15 seconds, then add the white parts of the shallots. Cook for another 30 seconds, then add the garlic, carrots and shiitake mushrooms. Stir-fry for 30 seconds.
-
Next, add the prepared sauce mixture and firm tofu. Gently mix everything together and bring the mixture to the boil. Simmer for 2 minutes.
-
Add the fish back to the wok and simmer for a further 2-3 minutes, until the fish is thoroughly heated. While the fish simmers, place a crockpot on the stove over medium heat for 1 to 2 minutes. Add lettuce to crock pot.
-
To complete the dish, sprinkle with the cornstarch mixture, gently mixing everything together. The sauce should thicken well. Add the green parts of the shallots and cook for a few seconds, until they start to wilt. Pour the fish mixture into the crockpot over the iceberg lettuce. It should boil! Serve immediately.
nutritional values
Calories: 330kcal (17%) Carbohydrates: 16G (5%) Protein: 27G (54%) Fat: 17G (26%) Saturated fats: 2G (10%) Polyunsaturated fats: 6G Monounsaturated fat: 8G Trans fats: 0.04G Cholesterol: 91mg (30%) Sodium: 738mg (31%) Potassium: 445mg (13%) Fiber: 2G (8%) Sugar: 3G (3%) Vitamin A: 1687UI (34%) C vitamin: 4mg (5%) Soccer: 111mg (11%) Iron: 2mg (11%)
