How to prepare Steamed Pork with Salted Fish

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How to prepare Steamed Pork with Salted Fish
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.
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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.
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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.
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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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