fish head tofu in casserole

How to Make Claypot Fish Head Tofu: A Step-by-Step Guide

Claypot Fish Head Tofu is a comforting Chinese dish known for its rich, umami-rich broth and tender ingredients. Here’s a simple guide to recreate it at home.

Ingredients: 1 large fish head (cleaned and halved), 1 block firm tofu (cubed), 2 ginger slices, 3 garlic cloves, 1 scallion (chopped), 1 cup mushrooms (sliced), 2 cups fish stock, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, and a handful of cilantro.

Steps:

1. Prep the fish head: Pat dry and rub with salt. Sear in a hot claypot with oil until golden on both sides. Remove and set aside.

2. Sauté aromatics: In the same pot, stir-fry ginger, garlic, and mushrooms until fragrant. Add the tofu cubes and gently toss.

3. Simmer: Return the fish head to the pot. Pour in fish stock, soy sauce, Shaoxing wine, and sugar. Bring to a boil, then reduce heat to a simmer for 15–20 minutes, until the fish is tender and the broth flavors meld.

4. Finish: Garnish with scallions and cilantro. Serve hot directly from the claypot for an authentic experience.

Tip: For extra richness, add a splash of evaporated milk or a beaten egg at the end. Enjoy this hearty dish with steamed rice!