Steamed minced pork with salted fish

Steamed minced pork with salted fish

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

Cantonese food is, for the Chinese, considered the epitome. Of their eight recognised major culinary styles — Guangdong (Cantonese), Shandong, Anhui, Hunan, Jiangsu, Fujian, Zhejiang and Sichuan — Cantonese cooking is revered for its sophisticated, polished techniques, dainty presentation and refined flavours. But the cooking does have a rustic, simple side too, as seen in this tasty home-style recipe that features pork and salted mackerel. The salted fish may be a tad odoriferous uncooked but don’t, whatever you do, skimp on it — it’s absolutely vital for depth of flavour in the final dish.

Ingredients

Quantity Ingredient
6 dried shiitake mushrooms
100g salted mackerel cutlet
700g minced pork, not too lean
8 tinned water chestnuts, drained and finely chopped
2 spring onions, finely sliced
1 tablespoon soy paste
1 garlic clove, finely chopped
1 tablespoon shaoxing rice wine
2 1/2 tablespoons cornflour
sea salt
freshly ground black pepper
4 cm piece ginger, peeled and finely shredded

Method

  1. Put the shiitake mushrooms in a small heatproof bowl, cover with boiling water and soak for 30 minutes, or until softened. Drain well, squeeze dry, then very finely chop.
  2. Rinse the mackerel cutlet, then cut it in half lengthwise along the bone. Very finely chop one half and slice the other lengthwise into thin strips. In a large bowl, combine the mushrooms and finely chopped mackerel with the pork, water chestnuts, spring onions, soy paste, garlic, rice wine and cornflour. Using your hands, mix to combine well, then season with sea salt and pepper.
  3. Divide the mixture among four lightly greased 300 ml heatproof bowls, smoothing the tops. Place some fish strips and ginger on the top of each bowl, then cover tightly with foil. Put the bowls in a steamer over a wok or saucepan of boiling water, then cover and steam for about 30 minutes, or until the juices run clear when the pork is pierced in the middle with a skewer. Serve with steamed rice.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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