Cherry & Dennis Helper Habitat
Cantonese Fish Fillet and Tofu Clay Pot
粵式魚柳豆腐煲
Recipe overview
Tender fish and browned tofu simmer gently in a gingery Cantonese gravy.
01
Ingredients
Main ingredients
- 500 g fish fillet (cut into 4 cm pieces)
- 400 g tofu (use firm tofu, cut into 8 pieces)
- 15 g ginger
- 2 stalk spring onion
- 2 clove garlic
- 2 tbsp cooking oil
Stock
- 300 ml chicken stock
Sauce
- 1 tbsp light soy sauce
Slurry
- 2 tsp cornstarch
- 2 tbsp water
02
Tools
- knife
- cutting board
- kitchen paper
- frying pan
- tongs
- Korean earthenware pot
- small bowl
- spatula
- serving bowl
- food thermometer
03
Steps
Step 1
Dry and cut fish
Pat fish dry and cut into 4 cm pieces.
Step 2
Cut the tofu
Drain tofu and cut into exactly 8 equal thick pieces.
Step 3
Prepare aromatics
Slice ginger, mince garlic, and cut scallions into 5 cm lengths.
Step 4
Mix the slurry
Stir cornstarch and water until completely smooth.
Step 5
Brown the first tofu side
Heat half the oil over medium heat, arrange all 8 tofu pieces, and fry the first side for 3 minutes.
Step 6
Brown the second side
Turn all tofu, fry the second side for 3 minutes, then move to the clay pot.
Step 7
Sear the fish
Add remaining oil; sear fish 1 minute per side, 2 minutes total, then place over tofu.
Step 8
Fry ginger and garlic
Add ginger and garlic at the side of the clay pot and fry for 30 seconds over medium heat.
Step 9
Add stock and braise
Add chicken stock and soy sauce, cover, and braise over low heat for 8 minutes.
Step 10
Thicken the gravy
Restir the slurry, pour around the edge, and nudge gently for 1 minute until thickened.
Step 11
Check the fish
Check the thickest fish reaches 63°C and is opaque; if not, cover and cook 2 more minutes.
Step 12
Add scallions and serve
Add all scallions, turn off the heat, and serve in the clay pot.
Common mistakes
- Too much stirring breaks the fish; nudge gently.
Tips
Browning tofu first helps it stay intact.
