Steaming Minced Pork With Salted Fish: A Tasty Guide

Steamed minced pork with salted fish is a popular Cantonese dish, often enjoyed by older Chinese people. It is typically served with rice and is considered a comforting meal. The salted fish is the star ingredient, giving the dish its unique fragrance and flavour. The type of salted fish used is important – mackerel, threadfin, Spanish mackerel, and red snapper are all popular choices. The dish also includes ingredients such as ginger, soy sauce, and wine, which help to balance the saltiness of the fish.

Selecting the right type of salted fish

Steamed pork with salted fish is a popular Cantonese dish, particularly among older Chinese people. The salted fish is the star ingredient, giving the dish its unique flavour and fragrance.

Salted fish is made from many different types of fish, but for steamed pork with salted fish, the mui heong variety is the best option. The flesh of mui heong salted fish is soft and moist, and the highest quality is made from ikan kurau (threadfin). It can also be made from Batang (Spanish Mackerel) and Red Snapper fish.

Mui heong salted fish originates from Kuantan, East Malaysia, and is more expensive than other types of salted fish. This is because they are cleaned, fermented, and salted immediately after being caught. The fermentation process takes 7-8 days, and then they are sun-dried for 2 days. Mui heong salted fish has a gentle saltiness and a strong fragrance.

When selecting mui heong salted fish, look for those that are refrigerated or sold in bottles. They are usually available at wet market Chinese provision shops.

If you can't find mui heong salted fish, the closest alternative is anchovy, though this will add a different flavour to the dish.

Preparing the salted fish

You can buy mui heong salted fish from Chinese provision shops, either fresh or bottled. It is usually available at wet markets, and it's best to buy from stalls that refrigerate their produce. If you can't find mui heong, any soft salted fish will do.

Once you have your salted fish, you'll need to rinse it, then pan-fry it briefly (around 2-3 minutes) before cutting it into small pieces. If you're using a larger fish like mackerel, you'll need to cut it into chunks and use a knife to remove the bones from the flesh before chopping it into small pieces.

After frying and chopping the salted fish, you'll mix it with the other ingredients, including the minced pork, seasonings, and vegetables. The salted fish gives the dish its unique flavour and fragrance, so it's an important ingredient to get right!

Preparing the pork

Next, you'll want to add some ingredients to the meat to enhance the flavour and texture. These include sesame oil, salt, white pepper, baking soda, Shaoxing wine, water, cornstarch, grated ginger, and minced scallion. You can also add water chestnuts if you like. Use a fork to vigorously mix everything together until the pork mixture becomes sticky and smooth, almost like a paste. Now, set the mixture aside to marinate for an hour or more.

After the pork has marinated, it's time to shape the patty. Transfer the meat to a deep dish plate, forming a kind of thin patty. It's important to use a deep dish because liquid will pool in the bowl as the pork cooks, creating a tasty sauce that you can pour over your rice.

Now, it's time to add the star of the dish: the salted fish. There are different types of salted fish you can use, but for this recipe, we recommend the mui heong variety, which is made from ikan kurau (threadfin), Batang (Spanish Mackerel), or Red Snapper fish. Rinse the fish, then pan-fry it briefly (around 2-3 minutes) before cutting it into small pieces. Distribute the slices of salted fish on top of the meat patty. If you like your dish on the saltier side, feel free to add more fish.

Finally, sprinkle some julienned ginger and chopped scallion over the top of the meat and salted fish. The ginger is an essential ingredient as it balances the fattiness of the pork and the saltiness of the fish. Now your pork is ready to be steamed!

Preparing the seasoning

Firstly, gather your ingredients. The exact measurements may vary depending on your taste preferences and the number of servings, but the key ingredients for the seasoning are:

• Salted fish (a thumb-sized piece is enough for a single serving)
• Ginger (freshly grated or shredded)
• Soy sauce (light soy sauce is preferable)
• Cooking wine (Chinese cooking wine or Shaoxing wine are ideal)
• Water
• Cornstarch (also known as corn flour)
• Sugar
• Salt
• White pepper
• Sesame oil
• Garlic or shallot oil (optional)

You may also choose to include additional ingredients such as shiitake mushrooms and water chestnuts, which will add texture and flavour to the dish.

Once you have gathered your ingredients, the next step is to prepare the salted fish. Rinse the fish to remove any excess salt, then pan-fry it briefly (around 2-3 minutes) in a small pan. Remove the fish from the heat and cut it into small pieces. This step helps to enhance the flavour of the fish and give it a fragrant aroma.

Now it's time to mix the ingredients together to create the seasoning. In a large bowl, combine the minced pork with the soy sauce, cooking wine, water, cornstarch, sugar, salt, white pepper, and sesame oil. Use a pair of chopsticks to mix the ingredients in one direction until they are well combined and the pork mixture becomes sticky. This process helps to break down the protein molecules, creating a springy texture and ensuring the meat stays together when steamed.

If you are using additional ingredients such as mushrooms and water chestnuts, mix them into the pork mixture at this stage, along with half of the grated or shredded ginger. Keep the other half of the ginger aside for garnishing later.

Finally, taste the seasoning and adjust the amounts of any ingredients to suit your preference. Remember, the salted fish will also add a significant amount of saltiness to the dish, so you may want to reduce the amount of salt you add to the seasoning.

Once you are happy with the flavour of the seasoning, you are ready to move on to the next step of preparing the steamed minced pork with salted fish dish.

Cooking the dish

Firstly, prepare your ingredients. You will need minced pork, which should be fatty for a juicier texture, or lean for a healthier option. You will also need salted fish, ideally mui heong salted fish, which is soft and moist. Other types of fish used include ikan kurau (threadfin), batang (Spanish mackerel), and red snapper. In addition, you will need seasonings such as soy sauce, Shaoxing wine, sesame oil, ginger, garlic, and scallions. For added texture and flavour, you can include water chestnuts and shiitake mushrooms.

Now, it is time to prepare the pork mixture. In a large bowl, combine the minced pork with your desired seasonings. Use a pair of chopsticks to mix everything together vigorously in one direction until the pork becomes sticky and smooth. If you are using mushrooms and water chestnuts, finely chop and mix them into the pork mixture as well.

Next, prepare the salted fish. Rinse the fish, then pan-fry it briefly for about 2-3 minutes. Remove the fish from the heat and cut it into small pieces. You can choose to mix these pieces into the pork mixture, or simply lay them on top of the meat later.

At this point, you can shape the pork mixture into a patty. Transfer the meat to a deep dish plate, forming a thin patty. Make a slight dent in the middle of the patty if you are placing the salted fish in it. Cover the dish with cling wrap and chill it in the fridge for at least an hour to enhance the texture and flavour.

Once the pork mixture is chilled, it is time to steam it. Set up your steamer and preheat it to high heat. If you are using a wok, fill it with about a quarter of water and bring it to a boil. Place a steaming rack inside the wok and put your dish on the rack. Alternatively, use a stainless steel plate or a heat-safe plate.

Now, add the salted fish and ginger. If you have not already mixed the salted fish into the pork mixture, sprinkle the fish on top of the meat patty now. You can adjust the amount of salted fish to your preference, keeping in mind that more fish will make the dish saltier. Finally, distribute the shredded or julienned ginger across the top of the meat.

It is time to steam the dish. Cover the dish and steam it on high heat for 10 to 20 minutes, depending on the desired doneness. For a just-cooked patty, steam for about 10-15 minutes. If you prefer your meat very tender, steam for a full hour. To check if the meat is cooked, poke a fork through the patty.

When the meat is cooked, turn off the heat and let the dish rest for 2-3 minutes. This allows some of the tasty liquid that has pooled in the dish to be reabsorbed into the meat.

Finally, serve the dish. Spoon the sauce from the dish over the top of the pork before serving. Garnish with chopped spring onions, sliced chillies, and coriander. Steamed minced pork with salted fish is typically served with rice, but you can also pair it with hot oat porridge for a healthier option. Enjoy your delicious and comforting meal!

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