The only dish I will order from hawker’s steamed food stall is this dish. Salted fish is such a wonderful ingredient, with a small amount can transform your dish by adding layer of flavour; creating a richer and more developed taste for the dish. The gravy made from steaming it with pork further enhances its flavour, adding an irresistible note of umami that pairs perfectly with rice. I personally prefer to use the salted mackerel fish fillet in the bottle for the salted fish as it is much more convenient for cooking.
Ingredients
- 540g minced pork
- 40g salted fish fillet (remove the skin and bone if there are any) – chopped into small pieces
Marinate
- 10g minced ginger
- 1.5 tbs ShaoXing wine
- 1.5 tsp sesame oil
- 2.5 tsp sugar
- 3 tsp light soy sauce (Jiang Qing)
Topping
- 10g sliced ginger
- 5g salted fish
Garnish
- Spring onion (chopped)
Method
- Mix the minced pork and salted fish together, add in all the marinate. Mix everything well. Mix until it becomes pasty. Transfer to a steaming dish.
- Top with sliced ginger and some pieces of salted fish on top.
- Cover and steam at high heat for about 16-18 mins or until meat is cooked through. Preferably use a bigger dish so your meat patty won’t be thick. preferably about 1.5-2cm cm in thickness. Garnish with chopped spring onion. Serve hot.
- Note: meat must have some fats, and avoid using meat that has been freeze for long. π
Geraldine's decadent and savoury adventure 