Salmon, tofu and vermicelli claypot

Salmon, tofu and vermicelli claypot

The Real Food of China
Leanne Kitchen

Not only is this a dish that can be cooked fast, but it also comes together in one pot! In the West, we seem to have a need to whip up meals faster, using as few pans as possible, but the Chinese have been onto this concept for a long, long time — a situation borne out of necessity and practicality. This mix of flavours and textures (springy fried tofu, chewy noodles, unctuous salmon, bitey ginger and salty soy) works so well that we’re prepared to declare this one of our favourite fast dishes ever.


Quantity Ingredient
2 1/2 tablespoons vegetable oil
2 small leeks, finely shredded, white part only
1 1/2 tablespoons young ginger, finely shredded
2 garlic cloves, finely chopped
60ml shaoxing rice wine
60ml light soy sauce
1 1/2 tablespoons dark soy sauce
1 1/2 tablespoon oyster sauce
1 tablespoon sugar
750ml Chicken and pork stock
150g bean thread vermicelli noodles
750g skinless salmon fillets
150g fried tofu puffs, halved


  1. Heat the oil in a large claypot over a medium heat. Add the leeks, ginger and garlic and cook, stirring occasionally, for 6–7 minutes, or until the leeks have softened. Add the rice wine, soy sauces, oyster sauce, sugar and stock and bring the mixture to a simmer. Cover the pot and cook over a low heat for 10 minutes to allow the flavours to develop.
  2. Meanwhile, place the noodles in a large heatproof bowl, cover with boiling water and soak for 5 minutes, or until softened, then drain. Using tweezers, remove the pin bones from the salmon, then cut into 2.5 cm pieces.
  3. Add the noodles and tofu puffs to the pot and stir to combine. Cook for 5 minutes, then add the fish and cook for another 4–5 minutes, or until just cooked through. Divide among four large bowls and serve.
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