September 15, 2010

Steamed Meat Patty with Salted Fish

Steamed Meat Patty with Salted Fish (咸鱼蒸肉饼) usually uses ground pork but since I'm not too keen on pork, I'm using ground chicken breast instead. For those that like moist patties, you can use a combination of lean and fatty ground pork or even ground chicken from dark meat. This dish is delicious over a bed of warm white rice. Grandma would sometimes pan fry the leftovers, IF there are leftovers. :)

There are 2 different kinds of salted fish; "dry" and "wet". I prefer using the wet ones for this dish because it melts into the patty. Well, not "melts", but blends pretty uniformly into the ground meat whereas the dry ones are more fibrous. The bottle of salted fish above is what I used for this recipe. You might ask why I'm using a lot of ginger in this recipe. Besides giving this dish a nice aroma, the ginger also makes the salted fish less "fishy".

1 lb ground chicken
Salted fish
1 tablespoon corn starch
1 tablespoon chopped scallion
1/2 tablespoon chopped ginger
1/2 tablespoon white pepper
1/2 tablespoon sesame oil
1/2 tablespoon soy sauce
3 inch ginger, julienned

Chopped scallions for garnishing
1 tablespoon soy sauce
1/2 tablespoon sesame oil

Set up your steamer. Place a metal rack in the middle of the wok or a pot. Add in about 3 inches of water. Cover your wok or pot and let the water boil over high heat. Lightly grease a baking dish (I used a glass pie dish).

Deboned, skinned and chopped salted fish. You can use up to as much as 2 tablespoons of chopped salted fish.

Mix everything except julienned ginger.

Form a large patty on the baking dish and sprinkle julienned ginger on top.

Cover the dish with plastic wrap. Steam for about 25 minutes over high heat.

Once the patty is cooked, topped with chopped scallions, soy sauce and sesame oil. Serve warm.

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