📝 About This Recipe
A cornerstone of Zhejiang home cooking, this dish is a masterclass in the 'umami' profile known in China as 'Xian'. The funky, fermented depth of premium salted fish melts into succulent hand-minced pork, creating a savory custard-like texture that is deeply nostalgic. It is a humble yet sophisticated classic that celebrates the coastal bounty and preservation techniques of Eastern China.
🥗 Ingredients
The Pork Base
- 400 grams Pork Shoulder (Boston Butt) (hand-minced preferred, with a 30% fat to 70% lean ratio)
- 4-5 pieces Water Chestnuts (peeled and finely diced for crunch)
- 2 pieces Shiitake Mushrooms (rehydrated and finely minced)
The Salted Fish
- 50 grams Mui Heong Salted Fish (Threadfin) (the 'soft' variety, bone removed)
- 1 tablespoon Ginger (finely julienned for topping the fish)
Seasoning and Aromatics
- 1 tablespoon Light Soy Sauce (use a high-quality naturally brewed sauce)
- 1 tablespoon Shaoxing Rice Wine (to neutralize the fishy scent)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon White Pepper (ground)
- 2 teaspoons Cornstarch (helps bind and tenderize)
- 1/2 teaspoon Sugar (to balance the saltiness)
- 2-3 tablespoons Ice Water (added gradually for moisture)
For Garnish
- 1 stalk Scallions (finely chopped)
- 1/2 piece Red Chili (sliced into thin rings for color)
- 1 tablespoon Neutral Oil (heated until smoking to finish)
👨🍳 Instructions
-
1
If using dried salted fish, soak it in warm water for 10 minutes to soften and remove excess salt. Pat dry and cut into small chunks or thin slices.
-
2
Hand-mince the pork shoulder until it reaches a coarse paste consistency. Avoid using pre-ground pork if possible, as the texture is often too fine and lacks the 'bite' required for this dish.
-
3
In a large mixing bowl, combine the minced pork, diced water chestnuts, and minced shiitake mushrooms.
-
4
Add the light soy sauce, Shaoxing wine, white pepper, sugar, and cornstarch to the pork mixture.
-
5
Stir the pork in one direction (clockwise or counter-clockwise) vigorously. Gradually add the ice water one tablespoon at a time while stirring until the meat becomes sticky and elastic.
-
6
Gently fold in the sesame oil at the end to seal in the moisture.
-
7
Transfer the pork mixture to a shallow, heat-proof steaming plate. Spread it out into an even layer about 1-inch thick. Do not pack it too tightly; keep it light for a tender texture.
-
8
Place the pieces of salted fish on top of the pork patty, pressing them in slightly. Scatter the julienned ginger directly over the fish pieces.
-
9
Prepare your steamer. Bring water to a rolling boil over high heat.
-
10
Place the plate in the steamer, cover tightly, and steam on high heat for 12-15 minutes. The pork is done when the juices run clear and the patty has slightly shrunk from the edges.
-
11
Carefully remove the plate from the steamer. You will see a beautiful, clear broth surrounding the meat—this is liquid gold, do not discard it!
-
12
Garnish with chopped scallions and red chili rings.
-
13
Optional but recommended: Heat 1 tablespoon of neutral oil in a small pan until it smokes. Carefully pour the hot oil over the scallions and ginger to release their fragrance.
-
14
Serve immediately while steaming hot.
💡 Chef's Tips
Always use 'Mui Heong' (fermented) salted fish for the most authentic, pungent flavor profile. Stirring the meat in only one direction is crucial for developing the protein structure, giving the patty a 'springy' rather than 'crumbly' texture. Don't skip the water chestnuts; they provide a necessary textural contrast to the soft meat and fish. If you find the salted fish too strong, you can lightly pan-fry the fish pieces for 30 seconds before placing them on the pork to mellow the aroma.
🍽️ Serving Suggestions
Serve with a large bowl of steaming jasmine rice; the salty juices are meant to be drizzled over the rice. Pair with a side of stir-fried leafy greens like Bok Choy or Gai Lan to balance the richness. A crisp, cold Lager or a light Oolong tea cuts through the savory fat perfectly. For a full Zhejiang-style meal, serve alongside a light tomato and egg drop soup.