Iron-Pot Fish Stew
铁锅炖鱼 · tiě guō dùn yú
My uncle in Harbin’s Daoli District kept a 40-year-old cast-iron wok hanging above his stove — he’d layer fish, potatoes, tofu, and cabbage in it each November, saying ‘the cold air makes the broth clearer’.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- silver carp or bighead carp鳙鱼或鲢鱼🛒 local1000 g
- potatoes土豆🛒 local300 g
- firm tofu北豆腐🏮 asian250 g
- Napa cabbage大白菜🛒 local400 g
- light soy sauce生抽🏮 asian30 ml
- Shaoxing wine绍兴酒🏮 asian25 ml
silver carp or bighead carp: Head-on, scaled and gutted. Silver carp preferred for richer flavor. Substitute: catfish (1 kg, skin-on).
firm tofu: Press tofu 10 min between paper towels to remove excess water.
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Instructions
1Score fish deeply on both sides. Rub with 1 tbsp Shaoxing wine and 5 g salt. Let sit 15 minutes while prepping vegetables.
划刀 + 酒盐腌
🔍 Look for 15 分钟 · 15 minutesVisual: 盐粒全溶，鱼身紧绷微泛白Salt dissolves fully; fish surface looks taut and slightly opaque
You know it's right when: 盘中无渗出液体积聚No liquid pools around fish on plate
2Heat 25 ml (1½ tbsp) oil in a 5.5-qt cast-iron Dutch oven over medium-high heat until shimmering. Place fish in center; sear 4 minutes per side until deeply browned and firm.
热油 + 双面煎透
🔍 Look for Medium-high 每面 4 分钟 · 4 minutes (per side)Visual: 鱼皮深褐，边缘微翘酥硬Fish skin is deeply browned, edges slightly curled and crisp
You know it's right when: 鱼身完整抬起，不破皮不撕裂Fish lifts cleanly without tearing
3Push fish aside. Add potatoes and tofu to empty space; stir-fry 2 minutes until edges begin to brown. Push aside too. Add cabbage and stir-fry 1 minute until wilted.
分层煸炒蔬菜
🔍 Look for Medium heat 共 3 分钟 · 3 minutes totalVisual: 土豆边缘微黄；白菜褪去生涩光泽Potatoes show light golden edges; cabbage loses raw shine
You know it's right when: 白菜散发微甜香，无酸腐气Cabbage emits mild sweet aroma, not sour
4Return fish to center. Pour in light soy, remaining Shaoxing wine, and 600 ml (2½ cups) warm water. Bring to gentle boil, then reduce heat to low.
鱼回位 + 淋酱 + 加水
🔍 Look for Low heat 1 分钟 · 1 minuteVisual: 汤汁微滚，气泡细密均匀Liquid simmers softly with tiny, steady bubbles
You know it's right when: 热气持续平稳升腾，无声息Steam rises steadily but quietly
5Cover tightly and braise 45 minutes. Uncover, stir gently once, and simmer uncovered 5 minutes to concentrate flavors. Serve directly from the pot.
严盖焖 + 敞盖收
🔍 Look for Medium-low 5 分钟 · 5 minutesVisual: 汤色清亮琥珀，蔬菜饱满软糯Broth is clear amber, vegetables plump and tender
You know it's right when: 水汽变薄，香气骤然浓郁Steam thins and aroma intensifies sharply
Tips
- · Layering order matters: fish bottom → potatoes/tofu middle → cabbage top — ensures even cooking.
- · If using catfish, reduce braising time by 10 minutes — it cooks faster.
- · For authentic Northeastern depth, add 1 star anise (termKey: star-anise) with the wine.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
What type of tofu should I use?
Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.
Source: HǎoWèi ingredient guide
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
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