Recently I bought some salted fish because I have been craving for this dish, a very simple food that brings back warm memories. Salted fish is either sold in semi-dry or wet form. In Cantonese it’s called “Mui Heong” 梅香. You only need a little to bring out the flavor as it has a very pungent smell. Many people think it smells like stinky shoes, but the smell is not as strong after it is cooked. I like to eat this dish simply with a bowl of white rice, and drizzle some of the broth to the rice as well… Oh, silken tofu is much better here than regular tofu.
Steamed Tofu with Salted Fish & Minced Pork 鹹魚肉末豆腐 Recipe
1 box silken/soft tofu
1/3 lb ground pork
1/2 inch salted fish– I use the wet salted fish, remove skin and bones
2 slices gingers– minced
4 slices gingers– cut into thin strips
1 red hot pepper– chopped
pork seasoning: cooking wine, salt, ground white pepper, sesame oil, tapioca starch, water
chopped green onion and/or cilantro
- Rinse tofu, then cut into pieces of 1/2 inch thickness. Pat dry.
- Lay tofu pieces, single layer, in a deep dish steam plate. Sprinkle a little salt on top of tofu.
- Chopped salted fish with group pork together so the fish blend in with the pork. Add in minced ginger and pork seasoning (easy on salt as there’s salted fish in the mixture). Mix to blend well.
- Scatter ground pork on top of tofu. Sprinkle ginger strips and red pepper on the top. Steam on high heat until the meat is cooked, about 8-10 minutes. Garnish with chopped green onion and/or cilantro on top. Serve hot with steam rice.