Claypot Braised Fish Head with Tofu and Roast Pork 砂鍋魚頭豆腐煲

A hearty and flavorful claypot dish featuring tender fish head pieces braised with silky fried tofu puffs and savory roast pork in a rich, aromatic sauce. This dish offers a delightful blend of textures and tastes, perfect for a comforting family meal.

Nutrition (per serving)

Ingredients

• 1 large fish head (about 800g-1kg), cut into pieces, cleaned
• 200g fried tofu puffs (dau bok)
• 150g roast pork, sliced
• 6 slices ginger
• 2 green onions, cut into 5cm lengths
• 3 cloves garlic, smashed
• 1 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 250ml hot water or chicken broth
• 1 tbsp cornstarch mixed with 2 tbsp water (for slurry)
• 3 tbsp cooking oil
• Salt and pepper to taste (for seasoning fish)

Steps

1. Season and pan-fry fish head: Pat fish head pieces dry with paper towels. Season lightly with salt and pepper. Heat cooking oil in a large wok or claypot over medium-high heat. Pan-fry fish head pieces in batches until golden brown on all sides. Remove and set aside.
2. Sauté aromatics: In the same wok/claypot (add a little more oil if needed), add ginger, smashed garlic, and the white parts of green onions. Sauté until fragrant, about 1 minute.
3. Combine ingredients: Add the sliced roast pork and fried tofu puffs to the wok. Stir-fry for 1-2 minutes. Deglaze with Shaoxing wine.
4. Add sauce and braise: Stir in light soy sauce, oyster sauce, dark soy sauce, and sugar. Return the pan-fried fish head to the wok/claypot. Pour in hot water or chicken broth. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes.
5. Thicken and serve: Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Add the green parts of the green onions. Serve immediately directly from the claypot, accompanied by steamed white rice.

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