Gon Yung Gwai Yook (steamed Minced Pork With Salted Fish)
Gon Yung Gwai Yook, also known as Steamed Minced Pork with Salted Fish, is a classic dish in Chiuchow Cuisine. The combination of savory minced pork and salty, fragrant salted fish creates a flavorful and aromatic dish that pairs perfectly with steamed rice.
Ingredients
- 1/2 lb minced pork
- 2 oz salted fish, finely diced
- 2 cloves garlic, minced
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch
- 2 green onions, finely chopped
Instructions
- In a bowl, mix the minced pork, salted fish, garlic, Shaoxing wine, soy sauce, sugar, sesame oil, white pepper, and cornstarch until well combined.
- Transfer the mixture to a heatproof plate and spread it out evenly.
- Place the plate in a steamer over boiling water and steam for 15-20 minutes, or until the pork is cooked through.
- Remove the plate from the steamer and sprinkle the green onions on top.
- Serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Protein
- 20g
- Fat
- 22g
- Carbohydrates
- 2g
Supplies
Heatproof plate Steamer
Tools
Knife Cutting board Bowl
Serving suggestions
Gon Yung Gwai Yook is best served with steamed jasmine rice and a side of stir-fried vegetables.
Tips & tricks
Be sure to finely dice the salted fish to evenly distribute its flavor throughout the dish.
Cost
$8