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

Pork patty in a dish with julienned ginger and spring onions

5 from 4 votes

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!

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner, Lunch, Side Dish

Cuisine: Asian, Cantonese, Chinese

Servings:

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