Chinese Steamed Pork Patty with Salted Fish

Name: Chinese Steamed Pork Patty with Salted Fish
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Yield: 4
Ingredients: 12 oz fatty ground pork; 4-6 slices Chinese salted fish; 1/3 cup water chestnuts; 1 1/2 tbsp fresh ginger; 1 tsp scallion; 1 tbsp Shaoxing wine; 2 tbsp water; 2 tsp cornstarch; 1/2 tsp sesame oil; 1/2 tsp salt; 1/8 tsp ground white pepper; 1/8 tsp baking soda

This classic Cantonese steamed pork patty is tender, juicy, and deeply savory from fermented salted fish. Ginger, scallion, Shaoxing wine, and a little sesame oil make the pork fragrant, while the steaming juices become a rich sauce for rice.

Servings4 Portions

Prep Time75 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

fatty ground pork
12 oz
Chinese salted fish
4 slices
water chestnuts
0.3 cup
fresh ginger
0.5 tbsp
scallion
1 tsp
Shaoxing wine
1 tbsp
water
2 tbsp
cornstarch
2 tsp
sesame oil
0.5 tsp
salt
0.5 tsp
ground white pepper
0.1 tsp
baking soda
0.1 tsp

Step-by-Step Instructions

Finely mince the ground pork again with a knife or cleaver until it looks slightly pasty. Place it in a mixing bowl and add the sesame oil, salt, white pepper, baking soda, Shaoxing wine, water, cornstarch, grated ginger, minced scallion, and water chestnuts, if using.

Stir the pork mixture firmly in one direction with a fork or chopsticks until it becomes sticky, smooth, and cohesive. Cover and marinate in the refrigerator for 1 hour.

Spread the pork mixture into a thin, even patty in a deep heatproof plate or shallow bowl. Use a deep dish because the pork will release flavorful juices as it steams.

Arrange the salted fish slices over the pork. If your salted fish is very salty or you are using more than 6 slices, reduce the added salt in the pork mixture.

Scatter the julienned ginger and scallion over the top. Place the dish in a preheated steamer and steam over medium-high heat for about 10 minutes, or until the pork is cooked through.