Clay pot dishes are my favorite in the winter. I can keep them warm as I eat without worrying about them cooling down quickly. Even if left unheated, they retain their warmth longer than other dishes. A clay pot dish provides a cozy experience that keeps me warm for an extended period.
Moreover, using a clay pot allows me to cook various ingredients together, making it an excellent choice, especially for individuals who enjoy diverse flavors in one meal.
Today, I’m sharing a clay pot fish with tofu recipe. If you’d like to give it a try, follow the guide below.
Cookware
Use a shallow clay pot with a wide mouth. Mine is 1.6L. For this dish, you still need a pan.
Ingredients
Remember to prepare the ingredients according to the size of your clay pot.
Fish – 450g
I use Tilapia, but you can choose other types of fish you prefer, whether it’s freshwater or sea fish. Just ensure it’s suitable for braising.
One mini Napa cabbage – 150g
You can also use Napa cabbage. They taste similarly.
Longkou vermicelli – 50g
Longkou vermicelli is delicate, smooth, chewy, and resistant to overcooking, absorbing soup well.
Tofu – 400g
Choose tofu suitable for stewing, not the tender type.
Enoki mushrooms – 150g
If you like Enoki mushrooms, you can add more because they will shrink after cooking and won’t become mushy even after long cooking. Besides, they absorb soup well and add great flavor to the soup. I love Enoki mushrooms! Remember to cut the head part of them.
Green onions – 20g
Cut them into segments, separating the white and green parts.
4 small hot peppers
Slice them into rings. Adjust the quantity based on their spiciness and your spice preference.
Garlic – 5 cloves
Cut them into larger pieces, so they won’t soften and melt quickly during cooking.
Ginger – 3 slices
Cut large slices into smaller pieces.
Seasoning
Light soy sauce – 1/2 tablespoon
Light soy sauce mainly enhances the flavor.
Dark soy sauce – 1/2 teaspoon
Dark soy sauce is mainly used for color.
Chinese Vinegar – 1/2 teaspoon
Vinegar works to remove the fishy smell and adds aroma. Please rest assured that it won’t make the soup sour with a proper quantity. Please use Chinese vinegar like this one (link). If you don’t have vinegar, just omit it.
Salt – 1/2 teaspoon
Water – 300ml
How to Cook Clay Pot Fish with Tofu
Step 1. First, fry the fish to remove the fishy smell. I use an iron pan, but a non-stick pan can also be used.
Heat the iron pan over high heat until you see a little smoke. Add oil, swirl the pan to coat the bottom evenly with oil, and heat the oil until you see some ripples on the surface. These steps prevent the fish from sticking.
If using a non-stick pan, you don’t need to heat the pan; just dry it and add oil.
Step 2. Once the oil is hot, add the fish. During the fish-frying process, don’t rush to flip it. Shake the pan, and when the fish moves as you shake the pan, flip it to the other side. Similarly, wait until the fish moves as you shake the pan, then flip it again.
Shake the pan, and when the fish easily moves with the pan’s motion, flip it to the other side. Repeat the process until both sides turn golden brown.
Step 3. When the fish is ready, push the fish to one side and use the remaining oil to sauté the white part of the green onions, ginger, and garlic until fragrant.
Step 4. Pour vinegar along the edge of the ingredients, followed by light soy sauce and dark soy sauce. Mix all the ingredients carefully to avoid breaking the fish.
Step 5. Pour in 300ml of water and boil the water. Add salt to taste.
Step 6. Prepare a clay pot. Pour a small amount of soup into the pot to prevent the ingredients at the bottom from being burnt. Layer the ingredients in the following order: mini Napa cabbage, Enoki mushrooms, Longkou vermicelli, tofu, and finally, place the fish on top. Then pour the remaining soup into the pot.
NOTE: If you don’t like the mini Napa cabbage to be too soft, you can adjust the order of ingredients. Place tofu first, followed by Enoki mushrooms, then vermicelli and mini Napa cabbage. Finally, add the fish and pour the remaining soup.
Step 7. Bring the clay pot to a boil over high heat, then reduce to the lowest heat and simmer for 5 minutes. After 5 minutes, add the small hot peppers and the green part of green onions, and simmer for an additional 3 minutes.
The dish is ready to serve. I hope you enjoy it!
