Clay Pot Fish and Tofu
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The Woks of Life · by Bill★ 5.0 (4)

Clay Pot Fish and Tofu

NUTRITION · PER SERVING135M COOK
CAL 22%·PRO 69%
CARBS 28G25% OF CAL
5G FIBER0G ADDED0G INTRINSIC19G OTHER4G TOTAL SUGAR
FAT 23G47% OF CAL
3G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Cantonese clay pot dish combining fish collar and tofu in a rich sauce with mushrooms, ginger, and oyster-based seasonings. Typically served over rice.

mainchinesecasserolefishtofudairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound fish filets or collars ((choose a flaky white fish such as striped bass, cut into 2.5-inch/6cm pieces))
  • 2 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • 1 tablespoon Shaoxing wine
  • ½ teaspoon salt
  • ¼ teaspoon sesame oil
  • 7 to 8 medium-size dried shiitake mushrooms ((save 1 cup of the soaking liquid))
  • 1 tablespoon oyster sauce
  • 1 tablespoon chee hou sauce
  • 2 teaspoons light soy sauce
  • ½ teaspoon sesame oil
  • ⅛ teaspoon white pepper powder
  • 3 tablespoons neutral oil ((such as vegetable, canola, avocado, or peanut oil))
  • 3 slices fresh ginger ((⅛-inch/3mm thick))
  • 2 scallions ((cut at an angle into 2-inch/5cm slices, whites and green parts separated))
  • 3 cloves garlic ((sliced))
  • ¼ cup sliced carrot
  • 8 ounces firm tofu ((½ a block sliced 1/2" thick into bite-sized pieces))
  • 1 tablespoon cornstarch ((mixed into a slurry with 1 tablespoon water))
  • ¼ head of iceberg lettuce ((hand-torn into large pieces))
PREP
120M
SODIUM
712MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.