Minced Pork With Preserved Fish

Recipe Ingredients

2 oz	56g	Chinese preserved fish
1 teaspoon	5ml	Finely-shredded ginger
2		Green onions, including tops - thinly sliced
		Patty Mixture
3/4 lb	340g / 11oz	Boneless pork butt
1		Chinese sausage - (abt 2 oz) - finely chopped
1/4 cup	36g / 1.3oz	Chopped water chestnuts
1		Egg white
1/4 cup	59ml	Chicken broth
1 tablespoon	15ml	Dry sherry or Chinese rice wine
2 teaspoons	10ml	Sesame oil
1 teaspoon	5ml	Soy sauce
1		Freshly-ground white pepper
2 tablespoons	30ml	Cornstarch

Recipe Instructions

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.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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