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Tender Tofu and Sea Bass Clay Pot
Chinese dish ready in 48 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Tender Tofu and Sea Bass Clay Pot
| Ingredient | Amount |
|---|---|
| sea bass | 1 (about 400g) |
| tofu | 1 small piece (about 100g) |
| small onion | half |
| bird's eye chili | 1 as needed |
| ginger | 3 slices |
| garlic | 4 cloves |
| scallions | 1 as needed |
| light soy sauce | 2 tbsp |
| oyster sauce | half tbsp |
| salt | a little |
| cooking wine | 1 tbsp |
| pepper | a little |
| Sichuan peppercorns | about 8 |
- sea bass1 (about 400g)
- tofu1 small piece (about 100g)
- small onionhalf
- bird's eye chili1 as needed
- ginger3 slices
- garlic4 cloves
- scallions1 as needed
- light soy sauce2 tbsp
- oyster saucehalf tbsp
- salta little
- cooking wine1 tbsp
- peppera little
- Sichuan peppercornsabout 8
Cooking StepsHow to cook Tender Tofu and Sea Bass Clay Pot step by step
-
Step 1Scale, gut, and clean the sea bass. Split it in half lengthwise and cut off the head.
-
Step 2Cut the head and body into strips or chunks and place in a bowl.
-
Step 3Add 1 tbsp cooking wine, 2 tbsp light soy sauce, a little salt, 0.5 tbsp oyster sauce, a little pepper, julienned ginger, and scallion segments. Mix well and marinate for 20-30 minutes. The spoon referenced is a small soup spoon. Adjust salt according to the size of your fish and personal taste.
-
Step 4While the fish marinates, prepare the garlic and ginger, cut the half onion into chunks, and slice the tofu.
-
Step 5Heat some oil in a pan and pan-fry the tofu until lightly golden on both sides. Remove and set aside. Don’t over-fry — just a light golden color is enough.
-
Step 6In the same pan (add a bit more oil if needed), sauté the garlic, ginger, bird’s eye chili, and Sichuan peppercorns until fragrant.
-
Step 7Add the onion and stir-fry briefly, then turn off the heat. Pepper, cooking wine, ginger, Sichuan peppercorns, and onion all help remove fishiness — don’t skip them.
-
Step 8Transfer everything from the wok into a small clay pot and spread evenly.
-
Step 9Layer the pan-fried tofu on top of the onion. Sprinkle a tiny pinch of salt on the tofu so it absorbs flavor.
-
Step 10Finally, pour in the marinated fish along with the marinade. Spread evenly and remove the scallion pieces used for marinating.
-
Step 11Pour 1/3 small bowl of boiling water along the edge of the pot. The bowl is a standard rice bowl.
-
Step 12Cover, bring to a boil over medium-high heat, then reduce to the lowest heat and simmer for 10-12 minutes. Adjust time based on the amount of ingredients.
-
Step 13Finally, scatter scallion segments on top, cover, and let steam for about 10 seconds before serving.
-
Step 14Fresh, fragrant, and silky smooth — the whole family loves it. Give it a try!
-
Step 15The fish I buy is usually around 400g — 10 minutes on the lowest heat after boiling works perfectly.
Tender Tofu and Sea Bass Clay Pot
Chinese dish ready in 48 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 1 (about 400g) sea bass
- 1 small piece (about 100g) tofu
- half small onion
- 1 as needed bird's eye chili
- 3 slices ginger
- 4 cloves garlic
- 1 as needed scallions
- 2 tbsp light soy sauce
- half tbsp oyster sauce
- a little salt
- 1 tbsp cooking wine
- a little pepper
- about 8 Sichuan peppercorns
Instructions
-
Scale, gut, and clean the sea bass. Split it in half lengthwise and cut off the head.
-
Cut the head and body into strips or chunks and place in a bowl.
-
Add 1 tbsp cooking wine, 2 tbsp light soy sauce, a little salt, 0.5 tbsp oyster sauce, a little pepper, julienned ginger, and scallion segments. Mix well and marinate for 20-30 minutes. The spoon referenced is a small soup spoon. Adjust salt according to the size of your fish and personal taste.
-
While the fish marinates, prepare the garlic and ginger, cut the half onion into chunks, and slice the tofu.
-
Heat some oil in a pan and pan-fry the tofu until lightly golden on both sides. Remove and set aside. Don’t over-fry — just a light golden color is enough.
-
In the same pan (add a bit more oil if needed), sauté the garlic, ginger, bird’s eye chili, and Sichuan peppercorns until fragrant.
-
Add the onion and stir-fry briefly, then turn off the heat. Pepper, cooking wine, ginger, Sichuan peppercorns, and onion all help remove fishiness — don’t skip them.
-
Transfer everything from the wok into a small clay pot and spread evenly.
-
Layer the pan-fried tofu on top of the onion. Sprinkle a tiny pinch of salt on the tofu so it absorbs flavor.
-
Finally, pour in the marinated fish along with the marinade. Spread evenly and remove the scallion pieces used for marinating.
-
Pour 1/3 small bowl of boiling water along the edge of the pot. The bowl is a standard rice bowl.
-
Cover, bring to a boil over medium-high heat, then reduce to the lowest heat and simmer for 10-12 minutes. Adjust time based on the amount of ingredients.
-
Finally, scatter scallion segments on top, cover, and let steam for about 10 seconds before serving.
-
Fresh, fragrant, and silky smooth — the whole family loves it. Give it a try!
-
The fish I buy is usually around 400g — 10 minutes on the lowest heat after boiling works perfectly.
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
