Steamed Pork with Salted Fish Recipe

This humble dish is one of my absolute favourites although I should advise you to only cook this in limited doses as too much salted fish is definitely not good.  This dish is cheap, easy and goes perfectly well with rice - almost too well as I have too much rice whenever this is served.  The key to this dish is to get a good blend of fatty and lean pork - if your pork is too lean, the pork will be a little too dry.  Apart from that, getting good quality salted fish is also important.  Salted fish is another one of those acquired taste Chinese foods though so if this is your first encounter with salted fish, the pungency may overwhelm you a little. 



This post is a part of my Yuen Chun recipes, an ongoing project on Smoky Wok.




Serving suggestions: with steamed rice

Ingredients:

200g pork with some fatty bits if you like, sliced - marinated  lightly in corn starch
1 piece of 'mui heong' salted fish, rinsed
2 tablespoons of ginger slivers
1 tablespoon light soy sauce (I used Yuen Chun's)
1 tablespoon cooking oil

Method:

Firstly, heat up a wok with enough water for steaming.  Place the pork in the steaming dish with the salted fish on top.  Scatter the ginger slivers on top and add the light soy sauce then the cooking oil.

Steam over high heat (covered) for about 20-30 minutes.  Serve hot with steamed rice.

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