Tiffany Haney
Clay pot cooking is a traditional cooking method that has been used for centuries. Clay pot fish is a popular dish in various cuisines, including Cantonese and Vietnamese. The fish is typically cooked with other ingredients such as tofu, shiitake mushrooms, eggplant, or a combination of sauces and seasonings. The clay pot is believed to impart a unique flavour and texture to the dish, and it is often served bubbling in the clay pot at the table. The type of fish used can vary, but it is essential to choose a firm, flaky white fish like striped bass or halibut.
| Characteristics | Values |
|---|---|
| Type of dish | Casserole |
| Cuisine | Chinese (Cantonese), Vietnamese |
| Main ingredients | Fish, tofu, eggplant, potatoes |
| Other ingredients | Shiitake mushrooms, cornstarch, flour, Shaoxing wine, sesame oil, soy sauce, garlic, shallots, ginger, chiles, sugar, fish sauce, olive oil, thyme, lemon, onion, tomatoes, olives |
| Preparation | Soak mushrooms, marinate fish, pan-fry eggplant, boil potatoes |
| Cooking method | Baking, broiling, simmering |
| Cooking vessel | Clay pot, earthenware, baking dish |
| Serving suggestion | Serve with rice, grilled lemon wedges, or your favorite side dish of vegetables |
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What You'll Learn
Clay pot fish and tofu
Ingredients:
- 1 pound of flaky white fish fillets or collars (such as striped bass), cut into 2.5-inch/6cm pieces
- Dried shiitake mushrooms
- Cornstarch
- Flour
- Shaoxing wine
- Salt
- Sesame oil
- Oyster sauce
- Chee hou sauce
- Light soy sauce
- Firm tofu
- Iceberg lettuce
- Scallions
Method:
Firstly, soak the dried shiitake mushrooms in 2 cups of hot water for 2 hours. Squeeze the water from the mushrooms, trim the stems, and cut them in half. Reserve 1 cup of the soaking liquid, avoiding any sediment at the bottom of the bowl.
Rinse the fish pieces and pat them dry. Place the fish in a bowl with cornstarch, flour, Shaoxing wine, salt, and sesame oil. Mix well and marinate for at least 30 minutes, or overnight.
Make the sauce by combining the mushroom soaking liquid with Shaoxing wine, oyster sauce, chee hou sauce, light soy sauce, and sesame oil.
Add the sauce and firm tofu to a wok, stirring gently. Simmer for 2 minutes. Add the fish and simmer for another 2-3 minutes, until heated through.
Place a clay pot on the stove over medium heat for 1-2 minutes. Add the lettuce to the pot, then drizzle in the cornstarch slurry, stirring gently. Add the scallions and cook until they start to wilt.
Scoop the fish mixture into the clay pot and serve immediately with rice.
Tips:
This classic Chinese dish can be adapted to your preference; some recipes call for skin-on fillets, while others suggest fish collars, heads, or bellies for a more traditional version. You can also adapt the cooking method, baking the dish in the oven if preferred.
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Clay pot caramelized fish
Ingredients:
- 2 lb. (1 kg) firm, mild white fish fillets (such as black cod or halibut)
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) sugar
- Oil
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon shallots, minced
- 1 teaspoon chiles, minced
- 1/4 cup (60 ml) fish sauce
- 2 tablespoons soy sauce
Instructions:
- Cut the fish fillets into equal-sized pieces.
- In a small, heavy saucepan, combine the sugar and water. Cook over medium-high heat, stirring occasionally, until the sugar melts and turns a caramel brown color. This should take about 15 minutes. Be careful not to burn the sugar.
- Remove the caramel from the heat and slowly stir in another 1/4 cup of water to stop the cooking process.
- In a large, heavy clay pot, warm the oil over medium-high heat.
- Add the garlic, ginger, shallots, and chiles to the pot and sauté until tender, about 1-2 minutes.
- Stir in the fish sauce, soy sauce, and caramel.
- Add the fish chunks to the pot, gently turning to coat with the sauce.
- Cover the pot and cook the fish for about 15 minutes, turning once at the midway point, until the fish is opaque and cooked through.
- Season with pepper and serve the fish in shallow bowls, drizzled with the sauce.
This dish is best enjoyed with rice, as the caramelized fish acts as a salty and flavorful component of the meal. You can also serve it with your favorite side dish of vegetables, such as grilled lemon wedges or cilantro.
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Clay pot fish with potatoes
Clay pot cooking is a popular method for preparing fish, with roots in Cantonese cuisine. The clay pot helps to create a rich sauce that pairs well with rice or other side dishes. Here is a recipe for Clay Pot Fish with Potatoes, a delicious and comforting meal.
Ingredients:
- 1 pound of flaky white fish fillets or collars (such as striped bass or cod)
- 1/4 cup olive oil
- 2-3 medium-sized potatoes
- 2 cloves of garlic
- Fresh thyme
- 1 lemon
- Salt and pepper to taste
- 1 small onion
- 2-3 tomatoes
- Handful of black olives
Optional Ingredients:
- Dried shiitake mushrooms
- Cornstarch
- Flour
- Shaoxing wine
- Sesame oil
Instructions:
- Soak the dried shiitake mushrooms in 2 cups of hot water for 2 hours if you want to include them. Squeeze out the water, trim the stems, and cut them in half. Keep 1 cup of the soaking liquid aside.
- Rinse the fish pieces and pat them dry. You can choose to coat the fish with a mixture of cornstarch, flour, Shaoxing wine, salt, and sesame oil. Marinate for at least 30 minutes or overnight for more flavour.
- Boil the potato slices in salted water for about 5 minutes, until they are almost cooked. Drain and set aside.
- Grease your clay pot or baking dish with olive oil. Place the fish in the dish.
- In a medium bowl, whisk together the olive oil, garlic, thyme, lemon juice, salt, and pepper to make a vinaigrette.
- Chop the onion, tomatoes, and olives. Add these to the bowl along with the boiled potato slices. Toss gently to coat everything with the vinaigrette.
- Pour the vegetables and vinaigrette over the fish in the clay pot.
- Bake in the oven at a moderate temperature for about 15 minutes, until the fish is cooked through.
- Optionally, grill some lemon wedges to serve with the dish, giving them a hint of charred colour.
This recipe creates a flavourful and hearty meal, perfect for a comforting dinner. Enjoy the delicious combination of tender fish, crispy potatoes, and a tangy vinaigrette, all cooked to perfection in a clay pot!
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Clay pot fish with mushrooms
Clay pot cooking is a popular technique in Chinese cuisine, and it is often used to create delicious, flaky fish dishes. Here is a recipe for Clay Pot Fish with Mushrooms, a wholesome and comforting meal that can be prepared in a few simple steps.
Ingredients:
- 400-500g of a flaky white fish such as grouper, red snapper, or striped bass, cut into 2.5-inch/6cm pieces
- 3-4 dried shiitake mushrooms
- 2 cups of hot water
- 1 cup of mushroom soaking liquid
- 1 tablespoon of Shaoxing wine or Chinese rice wine
- 1 tablespoon of oyster sauce
- 1 teaspoon of chee hou sauce
- Light soy sauce to taste
- Sesame oil
- White pepper
- Cornstarch
- Flour
- Salt
- Iceberg lettuce
- Scallions
- Optional: firm tofu, garlic, ginger, carrots
Method:
Start by soaking the dried shiitake mushrooms in 2 cups of hot water for about 2 hours or until they are reconstituted. Squeeze out the water from the mushrooms, trim any tough stems, and cut them in half. Reserve 1 cup of the soaking liquid, being careful to avoid any sediment that has settled at the bottom of the bowl.
Rinse the fish pieces and pat them dry with a paper towel. In a bowl, combine the fish with cornstarch, flour, Shaoxing wine, salt, and sesame oil. Mix well to coat the fish, and let it marinate for at least 30 minutes or even overnight for more intense flavor.
Next, prepare the sauce by combining the reserved mushroom soaking liquid with Shaoxing wine, oyster sauce, chee hou sauce, light soy sauce, sesame oil, and white pepper. You can adjust the quantities of these ingredients to your taste preferences.
If you want to include tofu, garlic, ginger, and carrots, heat a wok over medium heat and add the ginger slices, stir for 15 seconds, and then add the white parts of the scallions. After 30 seconds, add the garlic, carrots, and shiitake mushrooms, and stir-fry for another 30 seconds. Add the tofu and sauce mixture, stirring gently, and simmer for 2 minutes.
Place a clay pot on the stove over medium heat for 1-2 minutes. Add the lettuce to the clay pot. Now, add the fish to the wok and simmer for 2-3 minutes, or until heated through. Finally, drizzle in the cornstarch slurry while gently stirring, allowing the sauce to thicken. Add the green portions of the scallions and cook briefly until they start to wilt.
Scoop the fish and the rest of the ingredients into the clay pot, ensuring it remains bubbling hot. Serve immediately with steamed rice on the side.
Alternatively, for a simpler preparation, you can grease a clay pot with olive oil and place the fish directly in the pot with sliced potatoes, onions, tomatoes, and olives. Whisk together olive oil, garlic, thyme, lemon, salt, and pepper, pouring this vinaigrette over the fish and vegetables. Bake in the oven for about 15 minutes, until the fish is cooked through.
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Clay pot fish with breadcrumbs
Ingredients
- 1 pound fish fillets or collars (choose a flaky white fish such as striped bass, cut into 2.5-inch/6cm pieces)
- Dried shiitake mushrooms
- Cornstarch
- Flour
- Shaoxing wine
- Salt
- Sesame oil
- Oyster sauce
- Chee hou sauce
- Light soy sauce
- White pepper
- Ginger slices
- Scallions
- Garlic
- Carrots
- Tofu
- Iceberg lettuce
- Olive oil
- Onion
- Tomatoes
- Olives
- Potatoes
- Lemon
- Parsley or cilantro
Method
Soak the dried shiitake mushrooms in a bowl with 2 cups of hot water for 2 hours or until reconstituted. Squeeze the water from the mushrooms, trim off any tough stems, and cut the mushrooms in half. Reserve 1 cup of the soaking liquid, avoiding any sediment that may have settled at the bottom of the bowl, and set it aside.
Rinse the fish pieces and pat them dry with a paper towel. Place the fish in a bowl along with cornstarch, flour, Shaoxing wine, salt, and sesame oil. Mix well to coat the fish and marinate for at least 30 minutes or overnight.
Next, make the sauce mixture. Combine the reserved mushroom soaking liquid with 1 tablespoon Shaoxing wine, oyster sauce, chee hou sauce, light soy sauce, sesame oil, and white pepper.
With a wok over medium heat, add the ginger slices. Cook for 15 seconds, then stir in the white parts of the scallions. Cook for another 30 seconds, then add the garlic, carrots, and shiitake mushrooms. Stir-fry for 30 seconds.
Add the prepared sauce mixture and the firm tofu. Gently stir everything together and bring the mixture to a simmer. Simmer for 2 minutes.
Add the fish back to the wok and simmer for another 2-3 minutes or until heated through. While the fish is simmering, place a clay pot on the stove over medium heat for 1-2 minutes. Add the lettuce to the clay pot.
To finish the dish, drizzle in the cornstarch slurry while gently stirring everything together. The sauce should thicken nicely. Add the green portions of the scallions and cook for a few seconds, just until they start to wilt. Scoop the fish mixture into the clay pot over the iceberg lettuce.
Place the clay pot in the oven without a lid. Broil for 5 minutes or until the crumbs are golden brown. Keep an eye on your dish as breadcrumbs will burn quickly under the broiler. Remove from the pot, sprinkle parsley or cilantro over the top, and serve with your favorite side dish of vegetables.
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Frequently asked questions
Clay pot fish is a popular Cantonese casserole or clay pot recipe, often cooked with tofu. It is inspired by the classic Cantonese yee tou bo (fish head pot) or yee nam bo (fish collar/belly pot).
Any firm white fish is suitable for a clay pot dish. Some examples include black cod, halibut, striped bass, or catfish.
In addition to the fish, clay pot fish dishes often include dried shiitake mushrooms, cornstarch, flour, wine, salt, sesame oil, garlic, shallots, ginger, chillies, soy sauce, and caramel.
First, soak the dried shiitake mushrooms in hot water for 2 hours. Rinse the fish pieces and pat them dry. Place the fish in a bowl with cornstarch, flour, wine, salt, and sesame oil, and marinate for at least 30 minutes. Make a sauce by combining mushroom soaking liquid with wine, oyster sauce, soy sauce, and sesame oil. Cook the fish in the clay pot with the sauce until opaque throughout, about 15 minutes.
