Clay Pot Fish and Tofu is one of the most popular Cantonese casserole or clay pot recipes. This dish is inspired by the classic Cantonese yee tou bo (fish head pot) or yee nam bo (fish collar/belly pot) that Bill's parents used to make!
I remember that we would also have it out in restaurants during some of our Chinatown trips, but mostly, it was a comfort food dish cooked at home.
Full recipe with measurements and step-by-step here:
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More clay pot recipes:
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0:00 Intro
1:22 The biggest striped bass I ever caught!
2:03 What is chee hou sauce?
2:53 Judy's thoughts (Blooper :)
3:20 Let's make it! Frying the fish
5:33 Cooking the rest of the dish
6:38 What's in the sauce?
9:23 Finishing the dish
10:38 Final results
11:12 Taste test!
Thanks for watching!
- Bill, Judy, Sarah, and Kaitlin ❤️👨👩👧👧
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