Steamed Minced Pork With Salted Fish
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- 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
- ½ 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
- Marinade the minced pork with the seasonings. Stir to incorporate well.
- Then add the water so that the meat absorbs more moisture and expands to a lighter texture.
- 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.
- 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.
- Chill in the fridge for at least an hour or set aside. ( This is for the purpose of better texture and flavour ).
- Before steaming, sprinkle the remaining salted fish and shredded ginger on top of the meat patty. Then drizzle the top with garlic / shallot oil.
- 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.
- Garnish with the chopped spring onions and serve immediately.