Minced Pork With Preserved Fish

By á-174942

Ingredients

• PATTY MIXTURE:
• 2 ounces Chinese preserved fish
• 1 teaspoon finely-shredded ginger
• 2 green onions, including tops thinly sliced
• 3/4 pound boneless pork butt
• 1 Chinese sausage - (abt 2 oz) finely chopped
• 1/4 cup chopped water chestnuts
• 1 egg white
• 1/4 cup chicken broth
• 1 tablespoon dry sherry or Chinese rice wine
• 2 teaspoons sesame oil
• 1 teaspoon soy sauce
• 1 pinch freshly-ground white pepper
• 2 tablespoons cornstarch

Details

Servings 4

Preparation

Step 1

Soak the preserved fish in water to cover for 15 minutes; drain. Cut the fish into thin slices and remove any bones.

In a food processor or with a cleaver, coarsely chop the pork. Place it in a large bowl with the remaining patty ingredients and mix well. Spread the mixture evenly in a 9-inch glass pie pan. Top with the preserved fish, ginger, and 2 teaspoons of the green onions.

Place a steaming rack in a wok. Pour in water to just below the level of the rack and bring to a boil. Set the pie pan on the rack. Cover and steam over high heat until the pork is no longer pink (cut a slit to test), about 12 minutes. Sprinkle with remaining green onions before serving.

This recipe yields 4 to 6 servings.

Tip: The preserved fish I use comes from Hong Kong or Macao as whole fish about 6 to 10 inches long, in plastic wrappers. Some packages are labeled "salted fish." It has fermented slightly in the drying process, giving it a different flavor than Western-style salt cod or other salted fish. You may also find it packed in oil in jars, the only real substitute.