Steamed Pork Patty with Salted Fish

Why You’ll Love This Recipe

• Classic Cantonese comfort food: savory, aromatic, and deeply satisfying with steamed rice.
• Quick weeknight-friendly: minimal prep, 12-minute steam, one plate to wash.
• Juicy, bouncy texture thanks to ice water mixing and gentle steaming.
• Balanced flavors: pops of sweet-crisp water chestnut, warming ginger, and umami-rich salted fish.

Grocery List

• Produce: Fresh ginger, scallions, water chestnuts (fresh or canned)
• Dairy: None
• Pantry: Ground pork, Chinese salted fish, light soy sauce, Shaoxing wine, oyster sauce, sesame oil, cornstarch, sugar, white pepper, neutral oil, rice

Full Ingredients

Pork Patty Base

• 400 g (14 oz) ground pork, about 20% fat
• 1/2 cup (70 g) water chestnuts, finely diced (fresh peeled or well-drained canned)
• 1 tbsp fresh ginger, finely grated or minced
• 2 tbsp scallions, finely sliced, plus more to garnish

Seasonings & Binder

• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp oyster sauce (optional but recommended)
• 1 tsp toasted sesame oil
• 2 tsp cornstarch
• 1/2 tsp sugar
• 1/4 tsp ground white pepper
• 3 tbsp ice-cold water or unsalted chicken stock

Topping & Garnish

• 25 g Chinese salted fish (e.g., mackerel or grouper), cut into thin slivers
• 1 tsp neutral oil (to grease plate)
• Optional: extra finely julienned ginger and a few drops of sesame oil for finishing

To Serve

• Steamed jasmine rice

Step-by-Step Instructions

Step 1: Prepare the steamer and plate

Fill a wok or large lidded pot with 1–1.5 inches of water and set a steaming rack inside. Grease an 8–9 inch heatproof plate (with a rim) with 1 teaspoon neutral oil. Keep the water ready to boil but do not start yet.

Step 2: Season and bind the pork

In a mixing bowl, combine the ground pork, light soy sauce, Shaoxing wine, oyster sauce, sesame oil, cornstarch, sugar, and white pepper. Using chopsticks or a spatula, stir vigorously in one direction for 1–2 minutes until the mixture looks sticky and clings together.

Step 3: Add ice water for a juicy, bouncy texture

Gradually beat in the 3 tablespoons ice-cold water (or stock), 1 tablespoon at a time, until fully absorbed and the mixture becomes smooth and slightly springy. Fold in the diced water chestnuts, grated ginger, and sliced scallions. Cover and rest the mixture in the fridge for 15 minutes.

Step 4: Press into a patty and top with salted fish

Spread the pork mixture evenly onto the greased plate to a uniform 1/2 inch thickness. Smooth the surface and make the center slightly thinner than the edges for even cooking. Arrange the salted fish slivers over the top and press them in lightly. Optionally scatter a pinch of julienned ginger.

Step 5: Steam until just done

Bring the steamer water to a rolling boil (212°F/100°C). Carefully place the plate on the rack, cover tightly, and steam over high heat for 12 minutes without lifting the lid. The patty is done when the juices run clear and the center reaches 160°F (71°C). If your patty is thicker than 1/2 inch, add 2–3 minutes.

Step 6: Finish and serve

Turn off the heat and let the patty rest in the steamer for 2 minutes. Carefully remove the plate; spoon the savory juices pooled around the patty over the top. Add a few drops of sesame oil if you like, shower with fresh scallions, and serve immediately with steamed rice.

Pro Tips

• Stir in one direction and add ice-cold water gradually to build a bouncy, juicy texture.
• Keep the patty to about 1/2 inch thick and slightly thinner in the center for even steaming.
• For purer flavor, go easy on extra salt—the salted fish brings plenty of salinity.
• Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the patty.
• If using very firm salted fish, briefly rinse and pat dry before slicing to balance saltiness.

Variations

• Lightly pan-fried salted fish: Briefly sear the salted fish slivers with a few ginger matchsticks before topping for a toasty aroma.
• Pork and shrimp duo: Replace 100 g of pork with 100 g chopped raw shrimp for extra sweetness and bounce.
• Black bean twist: Add 1–2 tsp rinsed, chopped fermented black beans to the patty for a deep, savory note.

Storage & Make-Ahead

Mix the pork and seasonings up to 24 hours ahead; keep covered and chilled. Press into the plate and top just before steaming. Leftovers keep 3 days in the fridge. Reheat by steaming 5–6 minutes or microwave covered on medium power until hot. The uncooked pork mixture can be frozen (well wrapped) for up to 2 months; thaw overnight in the fridge before forming and steaming.

Nutrition (per serving)

Approx. 330 calories; 25 g fat; 17 g protein; 7 g carbohydrates; 0 g fiber; sodium varies (~1000–1300 mg) depending on salted fish and soy brand. Estimates only.