Steam Minced Pork with Salted Fish 咸鱼蒸肉饼

Recipe adapted from Fong Kitchen Journal

Yields:
3-4 servings

Ingredients:
300g minced pork (asked the butcher for more fats)
Tung chye 冬菜
1 piece of salted fish
Shredded ginger

Seasoning:
1 tsp light soya sauce
1 tsp fish sauce
1 tsp cooking wine
1 tsp sesame oil
1/2 tsp of sugar
Pinch of salt
Dash of pepper
1 tbsp of water
1 tsp cornstarch
1 tbsp cooked shallot oil (drizzle on top before steaming)

Instructions:

1. Marinate the minced pork with tung chye and seasoning and chill in the fridge for an hour.
2. Spread and press the meat patty evenly onto a plate. Put the salted fish and shredded ginger on top of the meat patty.
3. Drizzle some shallot oil onto the patty.
4. Steam on high for 10 minutes.
5. Serve with rice.