How to prepare Steamed Pork with Salted Fish

Steamed Pork After a trip to Singapore, when you return back to your routine life, you will miss a lot of things, especially the food served at the splendid restaurants in the country. If you had visited a Chinese restaurant that provides nice ambience for dinner in Singapore, you would have enjoyed a wide variety of dishes. Cantonese and Szechuan dishes are the most popular variants of Chinese cuisine available in Singapore. The Steamed Pork with Salted Fish is a lip smacking delicacy that is available at the best bar and restaurant in Singapore. If you had ordered it during your trip to food crazy nation, you would definitely want to recreate the scrumptious memories at home. The dish can be prepared without much difficulty if you get the right set of ingredients.

March to the local store and buy minced pork, Chinese mushrooms, salted fish, ginger, spring onions, soy sauce, cooking wine, sesame oil, sugar, salt, pepper, and cornstarch. You need 200g minced pork to prepare this dish. Marinade the pork with 1tsp sesame oil, 1tsp soy sauce, 1tsp cooking wine, a pinch of pepper and salt, 1tbsp water, and 1 tsp cornstarch. Now take half the portion of salted fish and mix it with the mushrooms and 1tsp grated ginger. Now add the pork and combine all the ingredients well. You can add a small quantity of water too in order to create a squishy paste. You need to spread the content in a flat plate and refrigerate it for an hour or two. Now, take the remaining portion of salted fish and mix it with 1tsp shredded ginger. Spread this on the top of the patty. Add a few drops of oil over it to blend it well. Now steam the patty in high flame for about ten minutes. You can garnish it with spring onions and serve while it remains hot.

If you had ordered the dish from a Chinese restaurant in Singapore that cooks dishes in Szechuan style, you would want to add a pinch of chili powder, coriander powder, and chili flakes while spreading the patty before keeping it in the fridge. The Cantonese version of this dish is not spicy though. Both versions are easy to cook will definitely help to bring back some Singapore memories.


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