Simple and comforting dish. Easy to prepare & cook. Best to eat with steamed rice.
Salted Fish is the key ingredients. You must get good mui heong salted fish (normally mackerel). It is a fish preserved or cured with salt. It has a pungent smell, like a dead rat. Especially when you fried it, the whole house will be full of the smell. Neighbours around can definitely smell it. But, the Chinese love it. For me, the more smelly it is, the better it taste. I normally prefer those that been dried under sun, not those brined in oil. I find those brined in oil, were too soft & mushy and will melt after you steamed it.
Ingredients : (serves 2)
55g Pork Belly (skinned & thinly sliced)
5g Mui Heong Salted Fish (diced)
6g Ginger (julienned)
1pc Chilli Padi (optional)
Marinade:
1/2 tsp Sesame Oil
1/2 tsp Corn Starch
1/4 tsp Light Soy Sauce
1/4 tsp Sugar
1/2 tsp Shao Xing Wine
1 tsp Water
Dash of Pepper
Step by Step:
1. Mix everything together to marinade for about 30 mins. Arrange pork belly slices on plate evenly, not to overlapping too many layers. This is to prevent undercook.
2. Steam on rapid boiling water for 15 mins.
3. Dish out & ready to serve hot.
Happy Cooking.
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