Steamed Minced Pork With Salted Fish
This is one humble home-cooked dish that brings back nostalgic memories. It is also one of the most well-loved of Cantonese dishes. Traditionally, minced pork with some bits of fat is preferred, as the meat patty will be more moist, tender and flavourful. However, to keep to the healthier side of food, lean minced pork can also be used. The flavour and texture is still as good.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g pork (minced)
- 2 shitake mushrooms (soak in water till soft, chopped finely)
- 2 water chestnuts (finely chopped)
- 1 thumb-size salted fish (rinse and fried briefly and cut into small pieces)
- 1 teaspoon ginger (grated)
- 1 teaspoon ginger (shredded)
- 1 teaspoon spring onion (chopped to garnish)
- 1-2 teaspoon soy sauce
- 1 teaspoon cooking wine (or Hua Tiao Chiew)
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 pinch salt
- 1 dash pepper
- 1-2 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon garlic / shallot oil (to drizzle on the top of meat before steaming)
Instructions
- 1
Marinade the minced pork with the seasonings. Stir to incorporate well.
- 2
Then add the water so that the meat absorbs more moisture and expands to a lighter texture.
- 3
Then mix in the chopped mushrooms, water chestnuts, grated ginger and half the salted fish. Stir in circles to combine well, ( can use a pair of chopsticks ). The pork mixture should come together and slightly sticky and mushy paste.
- 4
Spread and press the meat patty evenly into a heat proof plate using the back of a tablespoon. A thickness of 1 cm for the meat patty is ideal ( not too thick or thin ). Leave a small gap from the edge of the plate, as the meat patty will release its juices and seasonings as it steamed.
- 5
Chill in the fridge for at least an hour or set aside. ( This is for the purpose of better texture and flavour ).
- 6
Before steaming, sprinkle the remaining salted fish and shredded ginger on top of the meat patty. Then drizzle the top with garlic / shallot oil.
- 7
Steam, covered over high heat about 10 minutes or until cook through. ( test by poking a fork through the patty to check if the meat has cooked through.
- 8
Garnish with the chopped spring onions and serve immediately.