Subscribe to FeedThis is a very humble dish that is well known in most Chinese households. For my Muslim readers, do feel free to substitute with chicken (use the thigh). Salted fish is an acquired taste and is extremely pungent but oh so delicious! For today, I used Mui Heong salted fish and you can find them in most Asian grocery stores if you live outside of Asia. This dish is simply steamed pork (minced or sliced by hand is preferable) with ginger slivers added in and topped with some fragrant salted fish. Although the salted fish is already very flavourful, it is still essential to add a few drops of light soy sauce to bring out the flavours fully.
I do hope you will give this a try - the combination of fragrant ginger and the salted fish is just superb!
This recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.
1/2 pound of pork/ chicken (sliced or minced by hand if you can) + 1 teaspoon corn flour
4 slices fresh ginger, slivered
1 piece of Mui Heong salted fish
A few drops (1/2 teaspoon) of light soy sauce
1 tablespoon cooking oil.
Method:
Firstly, prepare a wok for steaming. The dish will be steamed over high heat. Marinate the pork with the corn flour. Place in a serving dish. Add ginger and salted fish. Add light soy sauce and 1 tablespoon oil. Steam over high heat until cooked (usually 20-30 minutes).
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