Recipes - Chinese

Steamed Minced Pork With Salted Fish
Steamed Minced Pork Salted Fish


Salted fish is an acquired taste, similar to anchovies, however in this dish the salted fish taste is not overwhelming and the saltiness is not too overpowering. This is one of the most well-loved of Cantonese home-cooked dishes that brings back nostalgic memories. Traditionally, minced pork that is not too lean is ideal for this dish as it will be more tender, moist and flavourful. Lean pork can also be used to keep to the healthier side of food.
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Main
Cook Method: Steam
Cuisine: Chinese









Ingredients:

200g minced pork
1 thumb-size salted fish
2 shitake mushrooms (soak in water, finely chopped)
2 water chestnuts (finely chopped)
1 tsp ginger (grated)
1 tsp ginger (shredded)
1 tsp spring onions (chopped, to garnish)
1 tsp fried pre prepared fried garlic oil or fried onion oil (to drizzle on the top of meat before steaming)

Pork Seasonings

2 tsp soy sauce
1 tsp Chinese cooking wine
1 tsp sesame oil
½ tsp sugar
1 pinch of salt
1 dash of pepper
2 tbsp water
1 tsp corn starch




Steps:
  1. Place minced pork in large bowl, and mix in ingredients for seasonings. Set aside.
  2. Rinse the salted fish, then pan fry briefly for about 2-3 minutes in a small pan. Remove from heat and cut into small pieces.
  3. Mix in the chopped shitake mushrooms, chopped water chestnuts, half of the salted fish and 1 tsp of the grated ginger in the bowl of marinated minced pork. Mix thoroughly.
  4. Transfer the minced pork mix on to a shallow plate and level the surface with a wet spoon without pressing the mixture down. Cover with cling wrap and let it chill in the fridge for at least an hour.
  5. Sprinkle the remaining salted fish and 1 tsp shredded ginger on top of the meat patty. Drizzle with fried garlic oil or fried onion oil.
  6. In a wok or steamer, steam on high heat for about 10 to 12 minutes, or until well cooked through.
  7. When done, garnish with chopped spring onions and serve immediately with steamed rice.

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Steamed Minced Pork With Salted Fish

Steamed Minced Pork With Salted Fish

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Salted fish is an acquired taste, similar to anchovies, however in this dish the salted fish taste is not overwhelming and the saltiness is not too overpowering. This is one of the most well-loved of Cantonese home-cooked dishes that brings back nostalgic memories. Traditionally, minced pork that is not too lean is ideal for this dish as it will be more tender, moist and flavourful. Lean pork can also be used to keep to the healthier side of food.

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Marination/Stand time : < 1 hour
Course: Main
Cook Method: Steam
Cuisine: Chinese
Ingredients

200g minced pork
1 thumb-size salted fish
2 shitake mushrooms (soak in water, finely chopped)
2 water chestnuts (finely chopped)
1 tsp ginger (grated)
1 tsp ginger (shredded)
1 tsp spring onions (chopped, to garnish)
1 tsp fried pre prepared fried garlic oil or fried onion oil (to drizzle on the top of meat before steaming)

Pork Seasonings

2 tsp soy sauce
1 tsp Chinese cooking wine
1 tsp sesame oil
½ tsp sugar
1 pinch of salt
1 dash of pepper
2 tbsp water
1 tsp corn starch

Instructions
  1. Place minced pork in large bowl, and mix in ingredients for seasonings. Set aside.
  2. Rinse the salted fish, then pan fry briefly for about 2-3 minutes in a small pan. Remove from heat and cut into small pieces.
  3. Mix in the chopped shitake mushrooms, chopped water chestnuts, half of the salted fish and 1 tsp of the grated ginger in the bowl of marinated minced pork. Mix thoroughly.
  4. Transfer the minced pork mix on to a shallow plate and level the surface with a wet spoon without pressing the mixture down. Cover with cling wrap and let it chill in the fridge for at least an hour.
  5. Sprinkle the remaining salted fish and 1 tsp shredded ginger on top of the meat patty. Drizzle with fried garlic oil or fried onion oil.
  6. In a wok or steamer, steam on high heat for about 10 to 12 minutes, or until well cooked through.
  7. When done, garnish with chopped spring onions and serve immediately with steamed rice.

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