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Steamed Pork with Salted Fish (鹹魚蒸肉餅)

Sharon of Delishar
Servings 4


  • Serves 4- 6
  • 50 g of salted fish rinsed (use the soft kind)
  • 500 g minced pork
  • 2 water chestnuts peeled & roughly minced (Green apple works too)
  • 1 inch thumb old ginger julienned
  • 1 tbsp soy sauce
  • 1 ½ tbsp shao xing wine
  • ½ tsp sugar
  • White pepper to taste
  • 2 tsp corn flour
  • 2 tsp sesame oil
  • Chopped Chinese parsley to garnish
  • Sliced red chilli to garnish optional


  • Get your steamer going on high.
  • In a large mixing bowl, add minced pork, water chestnuts, soy sauce, Shao Xing wine, sugar, white pepper, corn flour, and sesame oil.
  • Using a pair of chopstick, mix ingredients in one direction until well combined.
  • Mixing the meat in one direction breaks down the molecules in the protein which causes the meat to bind, produce a springy texture, and the meat will not fall apart when steamed.
  • Place meat mixture on a stainless steel plate or heat safe plate, creating a slight indentation in the middle, and place the salted fish.
  • Spread ginger on top of salted fish, and meat.
  • Steam on high for 15 minutes or until cooked.
  • This depends on the thickness of your meat. My patty was about an inch in thickness.
  • Garnish with chopped chilli, and Chinese parsley.
  • Serve immediately.