Photograph of the finished Steamed pork patty with salted fish

China · Thịt băm hấp cá mặn gừng sợi

Steamed pork patty with salted fish

35 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.4 kg
  • Photograph of Dried salted fish Dried salted fish 160 g
  • Photograph of Ginger Ginger 140 g
  • Photograph of Tapioca starch Tapioca starch 60 g
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Sesame oil Sesame oil 40 ml
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Sugar Sugar 32 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Chop the pork with fat using a knife instead of grinding it; ground pork will become sticky when steamed.
  2. 2 Marinate the meat with cornstarch, soy sauce, sugar, and water, then mix thoroughly in one direction for 5 minutes.
  3. 3 Spread the meat in a flat layer 2 cm thick in a deep dish and press down to create a dent in the middle.
  4. 4 Rinse the salted fish to remove excess salt, then cut it into small pieces and sprinkle them over the meat.
  5. 5 Sprinkle plenty of shredded ginger on top; ginger helps neutralize the strong smell of salted fish.
  6. 6 Steam over high heat for 18 minutes, then drizzle with hot sesame oil and sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 30 min

    Replace step 6: Place the meat on a rack, steam under low pressure for 9 minutes, then quickly release the pressure so that the meat is cooked through to a 2 cm thick layer. Only then drizzle with hot sesame oil and sprinkle with chopped scallions.

Start cooking