• Skip to main content
  • Skip to primary sidebar

Wok and Kin logo

  • About
  • Asian Pantry Ingredients
    • Herbs & Aromatics
    • Vegetables and Leafy Greens
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Everything You Need to Know About Asian Noodle Types
    • Sauces & Oils
  • Recipes
    • Appetisers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • Dessert
    • Sauces
    • Drinks
    • How-To’s
    • Asian-Inspired Holidays
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
    • Appetizers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • Dessert
    • Sauces
    • Drinks
    • How-To’s
    • Asian Holiday Recipes and Menus
  • Asian Pantry Ingredients
    • Herbs & Aromatics
    • Vegetables and Leafy Greens
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Everything You Need to Know About Asian Noodle Types
    • Sauces & Oils
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Pork » Steamed Pork Mince with Salted Fish (咸鱼蒸肉饼)

    Published: May 19, 2020 · Last Modified: Jul 28, 2020 by Jeannette ·

    Steamed Pork Mince with Salted Fish (咸鱼蒸肉饼)

    Pin274
    Share
    Yum4
    Email
    Jump to Recipe Print Recipe

    Super easy for any weeknight dinner, Grandma’s Steamed Pork Mince with Salted Fish can be made in just ONE DISH. The juicy springy patty is steamed with julienned ginger and everyday pantry seasoning, a secret trick to balancing out the robust savoriness of salted mackerel!

    Harmony on a plate

    The heart of Grandma’s Cantonese home cooking lies in using simple cooking techniques that pay homage to fresh ingredients. Just like her Tomato Tofu With Minced Pork and Honey Glazed Ginger Chicken, Grandma’s Steamed Pork Mince with Salted Fish is a classic example of that.

    If you’ve never had salted mackerel before, this dish is the perfect way to start. Once the mince is steamed, it sets, becoming a soft but wonderfully springy patty.

    And when you cut into it with your chopsticks, you’ll be welcomed by a beautiful medley of lightly seasoned mince and fish.

    Plus, the ginger is not just there to make things look pretty! We add julienned ginger so that a fresh lemon and peppery essence balances the fish flavor.

    Every aroma will seep into the sauce as it steams, which you can pour straight onto your rice. It’s the most comforting meal to come home to!

    Why this recipe works

    • The salted mackerel is mixed into the patty, which means every bite gets a juicy and robust savory kick.
    • Julienned ginger balances the fish flavor so that you can enjoy more of each mouthful.
    • Steaming the patty allows the juices to pool around the mince. That’s extra sauce for your rice!

    What you’ll need

    About the mackerel

    You can buy sealed airtight salted mackerel from Asian supermarkets. There are many varieties of fish to choose from, but we use the mackerel because there is more flesh and fewer bones.

    How to make this recipe

    Start by cutting the mackerel into large chunks. Use a knife to remove the bones from the flesh.

    Chop the mackerel into small pieces roughly 1 cm x 1 cm (0.4″ x 0.4″) in size, then mince by hammering at it with a large knife/cleaver for 1 minute.

    Note: If you’d prefer to keep the salted mackerel and ground pork separate, you can simply slice the mackerel and lay them on top of the meat.

    Combine the mince, mackerel, purple shallots, garlic, sugar, chicken bouillon power, light soy sauce and oil in a steamable dish.

    Flatten the mixture in the dish until level.

    Top the ground meat with ginger.

    Set up your steamer and steam the patty on high heat for 1 hour.

    Serve hot with a bowl of rice!

    FAQs

    How long does it take to steam ground pork?

    For this recipe, we steam it for an hour for the meat to become tender. If you want the patty to be just cooked, you’re looking at about 10-15 minutes on high heat.

    What can I use instead of salted fish?

    The closest ingredient to this would be anchovy, but that would add a different flavor profile to the dish. If you can’t find any, it can easily be left out. It will still taste delicious!

    Tips for the juiciest patty

    • Use ground pork with a higher fat to meat ratio. The higher the fat content, the juicier the patty.
    • Mix the salted mackerel into the mince. Salt helps meat retain moisture, which gives the ground pork a chance to hold onto water better.
    • Let the pork mince rest for at least 20 minutes out of the fridge before cooking. Cold meat means a tougher end result, so it’s important to let it relax to room temperature.

    What to serve with this dish

    • Whet your appetite with a set of crispy and juicy Seafood Rolls.
    • Balance the saltiness with a simple Four Cup Chicken (四杯雞).
    • If you want to throw in a side of vegetables, Stir Fried Pea Shoots with Garlic will do just the trick!
    • You’ll need a recipe to bring it all together, and Dad’s Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯) is the perfect one for it.
    • Nourish the family with Chinese Watercress Soup (西洋菜汤).
    • Finish it off with a Taro and Sweet Potato Balls Dessert (九份芋圓)!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Pork patty in a dish with julienned ginger and spring onions

    Steamed Pork Mince with Salted Fish (咸鱼蒸肉饼)

    This Steamed Pork Mince with Salted Fish is the best comfort food for the cooler seasons. Light and deliciously savory, you'll love spooning the sauce all over your rice!
    5 from 4 votes
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 6
    Calories: 3859kcal
    Author: Jeannette

    Ingredients

    • 2 salted mackerel fish (or to taste)
    • 800 g / 1.8 lb pork mince
    • 1 clove garlic, finely chopped
    • 2 purple shallots, finely chopped
    • 8 slices ginger, julienned
    • 1 tbsp light soy sauce (or to taste)
    • 3/4 tbsp chicken bouillon powder
    • 1/2 tbsp sugar (or to taste)
    • 2 tbsp cooking oil

    Instructions

    • Start by cutting the salted mackerel into large chunks. Use a knife to remove the bones from the flesh.
    • Chop the mackerel into small pieces roughly 1 cm x 1 cm (0.4" x 0.4") in size, then mince by hammering at it with a large knife/cleaver for 1 minute.
      Note: If you'd prefer to keep the salted mackerel and ground pork separate, you can simply slice the mackerel and lay them on top of the meat.
    • Combine the pork mince, mackerel, purple shallots, garlic, sugar, chicken bouillon power, light soy sauce and oil in a steamable dish.
    • Flatten the mixture in the dish until level.
    • Top the ground meat with ginger.
    • Set up your steamer and steam the patty on high heat for 1 hour.
    • Serve hot with a bowl of rice!

    Notes

    • Use ground pork with a higher fat to meat ratio. The higher the fat content, the juicier the patty.
    • Mix the salted fish into the mince. Salt helps meat retain moisture, which gives the ground pork a chance to hold onto water better.
    • Let the pork mince rest for at least 20 minutes out of the fridge before cooking. Cold meat means a tougher end result, so it's important to let it relax to room temperature.
    • You can buy sealed airtight salted fish from Asian supermarkets. There are many varieties of fish to choose from, but we use the mackerel because there is more flesh and fewer bones.

    Nutrition

    Calories: 3859kcal | Carbohydrates: 17g | Protein: 319g | Fat: 269g | Saturated Fat: 85g | Cholesterol: 999mg | Sodium: 11254mg | Potassium: 6142mg | Fiber: 1g | Sugar: 10g | Vitamin A: 614IU | Vitamin C: 29mg | Calcium: 333mg | Iron: 18mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    Join the family!

    Share the love:

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X
    « Vietnamese Dipping Sauce (Nước Mắm)
    Chao Tom (Sugar Cane Shrimp) »

    Reader Interactions

    Comments

    1. Nicole says

      May 19, 2020 at 9:37 pm

      This looks so flavorful! Love the step by step!

      Reply
      • Jeannette says

        May 19, 2020 at 10:46 pm

        Thanks, Nicole!

        Reply
    2. Anjali says

      May 19, 2020 at 10:13 pm

      5 stars
      This recipe looks so easy to make and garlic/ginger are some of my favorite flavors! Love that it’s a one pot meal too!

      Reply
      • Jeannette says

        May 19, 2020 at 10:47 pm

        Thanks, Anjali! One pot meals are my favorite too!

        Reply
    3. Emily Liao says

      May 19, 2020 at 10:17 pm

      5 stars
      This steamed pork was so delicious! It was so easy to make and paired great with rice and a side of steamed veggies.

      Reply
      • Jeannette says

        May 19, 2020 at 10:47 pm

        Glad you liked it, Emily! Having it with rice is the best way to enjoy it!

        Reply
        • J says

          July 12, 2021 at 3:45 am

          What’s the minimum amount of time to steam? 1 hr seems very long for this dish.

          Reply
          • Jeannette says

            July 12, 2021 at 8:20 pm

            Hi, J! You can steam it for 20 minutes or until it’s just cooked. Steaming it for the full hour is just to have that very tender pork, but if you steam it for 20 minutes then you’ll have a springier bite – both really tasty!

            Reply
    4. Krissy Allori says

      May 19, 2020 at 10:27 pm

      5 stars
      Your recipes always have me wanting to buy more and more at my local asian market. I haven’t had this but it sounds very easy and so good. I love ginger with fish.

      Reply
      • Jeannette says

        May 19, 2020 at 10:48 pm

        It’s a classic that we do love. I hope you get a chance to try it!

        Reply
    5. Abigail Raines says

      May 19, 2020 at 10:44 pm

      5 stars
      I am such a huge pork lover that this dish is right up my alley! I would eat way to much rice with this as it’s so tasty!

      Reply
      • Jeannette says

        May 20, 2020 at 7:23 am

        You’re just like me! I’d do the same!

        Reply
    5 from 4 votes

    Leave A Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Let’s be Friends

    • Instagram
    • Pinterest
    • Facebook
    • YouTube

    Sweeten Your Day!

    Mango pancakes on a board with mint and a bowl of sliced mango

    Yum Cha Mango Pancakes (芒果班戟)

    Vietnamese Glutinous Rice Balls in a bowl with a spoon in it.

    Vietnamese Glutinous Rice Balls (Chè Trôi Nước)

    Vietnamese Avocado Smoothie in a cup in front of a second cup and avocados

    Vietnamese Avocado Smoothie (Sinh Tố Bơ)

    Thạch Dừa pieces on a plate with mint on top.

    Thạch Dừa (Vietnamese Coconut Jelly)

    Taro and Sweet Potato Balls Dessert in a bowl with a wooden spoon in it.

    Taro and Sweet Potato Balls Dessert (九份芋圓)

    Sweet Potato and Ginger Dessert Soup in a pot.

    Sweet Potato and Ginger Dessert Soup (番薯糖水)

    Reader Favorites

    Braised Abalone with Mushrooms in a pot surrounded by a teapot, teacups with tea and a dish of mushrooms

    Braised Abalone with Mushrooms (红烧鲍菇)

    Ham Sui Gok on a board with chopsticks, tea and dishes of chili sauce and spring onions

    Ham Sui Gok (Fried Glutinous Rice Dumplings 咸水角)

    Chicken curry and noodles in a bowl

    Cà Ri Gà (Vietnamese Chicken Curry)

    Chicken rice in a rice cooker with a wooden spoon

    Rice Cooker Chicken and Mushroom Rice

    Sichuan Garlic Chili Oil in a bowl with a wooden spoon next to it.

    Sichuan Garlic Chili Oil

    Grilled pork chops with spring onions on a plate with tomatoes, cucmbers and fish sauce

    Sườn Nướng (Vietnamese Grilled Pork Chops)

    As Featured On

    Wok & Kin

    About

    Contact

    Privacy Policy

     

    • Instagram
    • Pinterest
    • Facebook
    • X

    Food Lovers

    Recipe Index

    Things We Love

    Subscribe

     

    Copyright © 2025 · Brunch Pro Theme on Genesis Framework · WordPress · Log in

    Pork mince, julienned ginger and spring onions in a bowl of rice with a dish of spring onions and chopsticks
    Pork patty in a dish with julienned ginger and spring onions with chopsticks
    Pork mince, julienned ginger and spring onions in a bowl
    Pork patty in a dish with julienned ginger and spring onions
    Pork patty in a dish with julienned ginger and spring onions

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.