Lazy Salted Fish Steamed Pork Patty
Salted fish and pork, one of the most beloved combinations in Hong Kong home cooking. The problem? Cleaning and deboning a whole salted fish is a faff that most people can't be bothered with on a weeknight.
That's where Yick Cheong's Hand-Pulled Salted Fish Sauce comes in. Made from their own sun-dried Ma Yau salted fish, hand-pulled and blended with vegetable oil, local Hong Kong ginger and sugar, all the flavour, none of the prep work. Just scoop and cook.
影片示範（廣東話)
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Ingredients
- 2 tbsp Yick Cheong Hand-Pulled Salted Fish Sauce
- 250g minced pork
Seasoning
- ½ tbsp light soy sauce
- ½ tbsp oyster sauce
- 1 tsp sugar
- Cornstarch, a pinch
- White pepper, a pinch
- Oil, a drizzle
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Method
1. Mix Combine the salted fish sauce, seasoning and minced pork. Mix thoroughly until well combined.
2. Marinate Shape onto a steaming plate and leave to marinate for 10 minutes.
3. Steam Steam over boiling water on high heat for 11 minutes.
Serve over steamed rice.
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Tips ‼ ️
👉🏻Avoid spreading the meat too thickly
👉🏻Must use high heat to steam
👉🏻Before steaming the meat patties, you can use a fork or chopsticks to poke a few holes on the surface so that the meat patties can be heated more evenly and cooked faster.
