Name: Steamed Pork Belly with Salted Fish 梅香咸鱼蒸花肉
Cook time: 20 min
Ingredients: 100g Mei Xiang salted fish (cut it); 300g pork belly (cut it); 80g young ginger (mince it); 5 cili padi (your own preference); 2 tbsp of oil; 1 strand of coriander (cut it); 1 strand of spring onion (cut it)

鹹魚话“我葛梦想就系做条好吃葛蒸咸鱼!”
#哥就是那遠近馳名，大名鼎鼎的關丹大眼雞梅香鹹魚！

分量： 3-4人份
需时： 20分钟

材料 A：
关丹梅香咸鱼 – 100克, 切块
花肉 – 300克，切片

材料 B：
幼姜 – 80克，剁碎
小辣椒 – 5条，切粒 (跟自己辣度喜好）
油 – 2汤匙

材料 C：
香菜 – 少许(切段)
葱 – 少许(切丝)

做法：
1. 把材料A混合搅均，上碟
2. 把材料B混合搅均，淋在材料A上
3. 放入含有滚水的锅内，加盖，大火蒸15分钟
4. 熄火，起盖，洒上香菜和葱段，上桌

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⚠️ Please credit Nanyang Kitchen if you re-share this recipe

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Steamed Pork Belly with Salted Fish 梅香咸鱼蒸花肉

Recipe by Nanyang Kitchen 南洋小厨Course: MainCuisine: Chinese

Servings

servings

Cooking time

minutes

This is best done with Kuantan’s Mei Xiang salted fish!

Ingredients

Ingredients (Set A):
100g Mei Xiang salted fish (cut it)
300g pork belly (cut it)
Ingredients (Set B):
80g young ginger (mince it)
5 cili padi (your own preference)
2 tbsp of oil
Ingredients (Set C):
1 strand of coriander (cut it)
1 strand of spring onion (cut it)

Instructions

Mix ingredients stated in set A above, set it aside
Mix ingredients stated in set B above, dress it on top of set A
Steam it with boiled water for ~15 minutes (cover it)
Turn off the gas, add in coriander and spring onion, it’s done!

Recipe Video

Notes

It is not recommended to add Shaoxing wine, oyster sauce to really taste the awesomeness of Mei Xiang salted fish
You can also cover it for another 30 seconds for the vegetable aroma to blend into the meat

梅香咸鱼蒸花肉 Steamed Pork Belly with Salted Fish