Steamed Pork With Salted Fish
“The safe and comfort of home – this is the heart-warming feeling I get whenever I think of steamed pork with salted fish.”
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How old were you when you started cooking: I started cooking at 13 years old – home economics classes at school brainwashed me! Well, in a good way.
Personal wish related to cooking: I wish that one day I can use what I know in the kitchen to help others, and to show others that making delicious home-cooked food can be quick, easy, and a whole lot of fun!
Sharon Lam , Counsellor by day, Kitchen whisperer @ Delishar by night.
Ingredients
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50g salted fish, rinsed (use the soft kind)
500g minced pork
2 water chestnuts, peeled & roughly minced
1 inch old ginger, julienned
1 tbs soy sauce
1 ½ tbs Shao Xing wine
½ tsp sugar
White pepper, to taste
2 tsp corn flour
2 tsp sesame oil
Chopped coriander, to garnish
Sliced red chilli, to garnish (optional)
Methods
- Prepare the steamer on high heat.
- In a large mixing bowl, add minced pork, water chestnuts, soy sauce, Shao Xing wine, sugar, white pepper, corn flour, and sesame oil.
- Using a pair of chopstick, mix ingredients in one direction until well combined.
- Place meat mixture on a stainless steel plate or heat-safe plate, make a slight dent in the middle, and place the salted fish in the dent.
- Distribute ginger on top of salted fish and meat.
- Steam on high for 15 to 20 minutes or until cooked. (This depends on the thickness of your meat. My patty was about an inch in thickness.)
- Garnish with chopped chilli and coriander.
- Serve immediately.
Tips
Mixing the meat in one direction breaks down the molecules in the protein, which cause the meat to bind, produce a springy texture, and the meat will not fall apart when steamed.
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