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.

Gon Yung Gwai Yook (steamed Minced Pork With Salted Fish)

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

  1. In a bowl, mix the minced pork, salted fish, garlic, Shaoxing wine, soy sauce, sugar, sesame oil, white pepper, and cornstarch until well combined.
  2. Transfer the mixture to a heatproof plate and spread it out evenly.
  3. Place the plate in a steamer over boiling water and steam for 15-20 minutes, or until the pork is cooked through.
  4. Remove the plate from the steamer and sprinkle the green onions on top.
  5. 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