Steamed Pork Patty with Salted Fish
A classic Cantonese dish where minced pork is mixed with savory salted fish and steamed to perfection, resulting in a tender and juicy patty that pairs perfectly with rice.
Ingredients
10 items- Pork belly 300 g
- Salted fish (such as mackerel) 50 g
- Scallions 2
- Ginger 15 g
- Soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Sugar 1/2 tsp
- White pepper a pinch
- Cornstarch 1 tbsp
- Cooking oil 2 tbsp
Nutrition
Steps （6 steps）
Mince pork belly. Add Shaoxing wine, soy sauce, sugar, white pepper and cornstarch. Gradually add 2 tbsp ginger-scallion water, stirring in one direction for about 3 minutes until the meat becomes sticky and elastic.
Soak salted fish in warm water for 10 minutes, then rinse, debone and finely dice. Add the diced fish to the pork mixture and stir well.
Spread the meat mixture evenly in a deep plate, pressing with a spoon into a round patty about 1 cm thick. Smooth the surface.
Bring water in a steamer to a rolling boil over high heat. Place the plate in the steamer, cover and steam over medium-high heat for 15 minutes until the patty is cooked through (no pinkness when pierced with chopsticks).
Remove the steamed patty. Pour off any excess liquid from the plate. Sprinkle the chopped scallions on top.
Heat 2 tbsp oil in a small pan until smoking, then drizzle the hot oil over the scallions to release fragrance. Serve immediately.
Tips
Stir the pork mixture in one direction thoroughly for a tender texture. Since salted fish is quite salty, use soy sauce sparingly. Adjust steaming time based on patty thickness; it's done when a chopstick inserted into the center comes out clean.
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