It’s funny to know that salted fish which used to be a poor man’s dish is now getting so expensive too ! I enjoyed old school dishes like such, especially when you are desiring for something comforting. Such simple and comfort food are what we used to grow up from and it’s pretty enjoyable to be able to replicate the same dishes from our parents’ generation.
And although such simple food fare are so desirable, but with the intervention of modern day cafes and menus, it’s not often that we can find such old school food selling elsewhere other than from our own home cooks.
For those who are familiar with this dish, very often that not, you will see people cooking this dish in one whole slice of salted fish smacked right in the middle of the minced. However, I tend to find that too salty for my liking and hence I actually diced the salted fish and mix them with the minced so that the saltiness get properly distributed which tasted so much better.
In addition, I only used 1/4 piece of the salted fish (since salted fish can be kept for a long long time, that’s no worry about it getting spoil anytime soon for not using it up), and with an abundance of water chestnuts, the sauce and the minced is just so appetizing that you probably won’t be able to stop at one bowl of rice !
In my version, I find that the saltiness is just right, without the the salted fish taste being too overwhelming or the saltiness being too overpowering. I really enjoyed how this dish comes about in a subtle manner and yet so compatible with simple condiments.
Nothing fanciful, a simple and yet deliciously appetizing dish like such is sometimes all we need for a comforting and homely meal.
Steamed Pork Patty with Salted Fish 咸鱼蒸肉饼
Recipe type: Main
- ¼ pc salted fish, diced
- 250g-300g minced meat
- 50g water chestnuts, diced
- 1 tsp minced ginger
- 1 tbsp sliced ginger
- 1 tbsp sliced chilies, seeds removed
- 1 tsp light soya sauce
- 1 tbsp shaoxing wine
- 1 tbsp corn flour
- ¼ tsp pepper
- ½ tsp sesame oil
- 1 tbsp water
- Some spring onion, for garnishing
Both the addition of corn flour + the slapping of meat into the mixing bowl will allows the meat to have a more bouncy texture.