Home / Recipes / Steamed Pork With Salted Fish
My Recipes

Steamed Pork With Salted Fish

  • Serves 4
  • Very Easy

“The safe and comfort of home – this is the heart-warming feeling I get whenever I think of steamed pork with salted fish.”


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.


  • 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)


    1. Prepare the steamer on high heat.
    2. In a large mixing bowl, add minced pork, water chestnuts, soy sauce, Shao Xing wine, sugar, white pepper, corn flour, and sesame oil.
    3. Using a pair of chopstick, mix ingredients in one direction until well combined.
    4. 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.
    5. Distribute ginger on top of salted fish and meat.
    6. 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.)
    7. Garnish with chopped chilli and coriander.
    8. Serve immediately.


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.