By Ellen L. Published: 2012-03-11
Another entry in our Chinese Salted Fish dishes for the jolly old Salted Fish lover (or bold new adventurer!). It really is worth exploring Salted Fish, even though it may seem over whelming at first. I still remember the first time I tried anchovies and thought to myself, whoa, what the heck is this stuff?! And now I love and appreciate anchovies tremendously.
Chinese Salted Fish is like that, I think, as are many, many other wonderful foods that you come know slowly, exploring and questioning, until the taste blossoms and you fall in love. Or at least in serious like. Really, people nowadays don't have time enough for relationships with their food.
I did not particularly like Salted Fish at first. But now? What can I say... What can compare with the unique taste and texture of this humblest of preserved fish created with mere salt, the loving rays of the sun and Father Time. Anyways, to celebrate the Salted Fish yet again, we have here another classic Chinese dish, Steamed Pork Patty, paired with the Chinese Salted Fish. Yummy, yumm, what a rice killer!
Tip of the day: Go and get your pork fresh! It really makes a difference to the taste. Go to your local Hong Kong wet market and discover your favorite butcher. Go on, I dare you. It's wet and kinda smelly and chaotic, but you can really get the best stuff there. That is if you're willing to go and get your feet wet and get to know your vendors, that is. For example, our butcher knows the whole family and always gives us the best, tastiest cuts. Forget the plastic wrapped stuff, there's much better stuff just around the corner!
And lastly, be sure to make a lot of rice with this dish. You can't eat it properly without lots of rice and you will find that all other diners will agree happily with this observation.
Steamed Pork Patty with Salted Fish Recipe 鹹魚豬肉餅
Prep time: Cook time:
Ingredients:
Marinade
Prep time: Cook time:
Ingredients:
- 250g minced pork (pork mix should be 1/2 fatty pork)
- 2 pieces chinese salted fish (approx 5-10% of fish size)
- 2 tbsp slivered ginger
Marinade
- pinch baking soda
- 1 tsp sea salt
- 1 tsp soy sauce
- 1 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tsp Shao Hsing Rice Wine
- 4 drops sesame oil
- 1 1/2 tsp potato starch (or corn starch)
Directions:
Mix pork with with all marinade ingredients except the starch. Mix the pork vigorously in one direction only until fluffy. Add the starch and mix in well, still in that one direction. Let mixture marinate for 10 minutes or so.
Heat up steamer water to boiling. Pat the pork into your serving dish (should be a wide low dish so that the pork patty mixture can fit comfortably with a 3/4 inch height). Place the two pieces of salted fish over the patty and then sprinkle the ginger slivers all over.
Place carefully into the bamboo steamer, being careful of the hot steam. Steam over high heat for 18 minutes. Take out and serve hot.
Tip: For a yummilicious pan fried version check out our Pan Fried Pork Patty with Salted Fish 煎鹹魚豬肉餅 recipe!
Salted Fish at The Hong Kong Cookery:
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