Hong Kong Salted Fish and Tofu Casserole
A comforting and savory casserole featuring firm tofu, savory salted fish, and often minced pork or chicken, braised in a flavorful sauce, typically served in a clay pot.
🧂 Ingredients
- 1 block (approx. 450g) Firm tofu(cut into 1-inch cubes)
- 50 g Salted croaker (mui heong salted fish), deboned and finely chopped
- 150 g Ground pork or chicken
- 3 cloves Garlic, chopped
- 1 inch knob Ginger, thinly sliced into matchsticks
- 1 sprig Green onions, white part chopped, greens sliced for garnish
- 3 tbsp Neutral cooking oil
- 1.5 tbsp Oyster sauce
- 1 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 1 tsp Sesame oil
- 3/4 tsp Chicken bouillon powder
- 3/4 cup Water
- 1 batch Cornstarch slurry (1 tsp cornstarch + 2 tsp water)
- 1/4 tsp White pepper
👨🍳 Instructions
- 1
Gently press the tofu cubes between paper towels to remove excess moisture. If using salted fish, rinse it briefly under cold water and pat dry.
💡 Tip: Removing excess moisture helps the tofu brown better and absorb flavors. - 2
Heat 1 tbsp of neutral oil in a wok or a clay pot over medium-high heat. Add the tofu cubes and pan-fry until golden brown on all sides. Remove from the wok and set aside.
- 3
Add another 1 tbsp of oil to the wok. Add the ground pork or chicken and stir-fry until it's no longer pink. Add the chopped garlic, ginger, and the white part of the green onions. Stir-fry until fragrant.
- 4
Add the finely chopped salted fish to the wok and stir-fry for about 1 minute until fragrant. Be careful not to burn the salted fish.
- 5
In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, sesame oil, chicken bouillon powder, water, and white pepper to make the sauce.
💡 Tip: Adjust seasoning to your preference, as salted fish can be quite salty. - 6
Return the browned tofu to the wok. Pour the sauce mixture over the tofu and meat. Bring to a simmer.
- 7
Cover the wok or clay pot and let it simmer for about 5-7 minutes, allowing the flavors to meld and the tofu to absorb the sauce.
- 8
Stir in the cornstarch slurry to thicken the sauce. Cook for another minute until the sauce is glossy.
- 9
Garnish with the sliced green onion greens and serve hot, preferably in the clay pot.
💡 Tip: This dish is best served immediately with steamed rice.
💡 Pro Tips
- ✓The type of salted fish used (e.g., yellow croaker) significantly impacts the flavor.
- ✓If the salted fish is very salty, you might need to reduce the amount of other seasonings.
- ✓For a vegetarian version, omit the meat and use a vegetarian oyster sauce.
🔄 Variations
- Add sliced shiitake mushrooms or other vegetables like cabbage or peas.
- Some recipes include a bit of Shaoxing wine for added depth of flavor.
- A small amount of sugar can balance the saltiness of the fish.