Steamed Pork with Salted Fish (Cantonese Style)

In Cantonese home cooking, steamed minced pork with salted fish is a deeply savoury rice dish, valued for its juicy texture and concentrated umami rather than elaborate technique. Minced pork is seasoned with ginger, spring onion, light soy and Shaoxing wine, then mixed until cohesive and spread into a shallow patty so it steams evenly. The salted cod brings a firm, briny intensity that seasons the pork from within, while cornflour helps keep the texture tender. Finished with hot peanut oil, toasted sesame oil and fresh spring onion, it is best served straight away with steamed rice to catch the fragrant juices from the plate.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Cantonese home cooking
Cooking style Minimal cleanup
Time commitment Under 1 hour

Why this recipe works

  • Deep savoury flavour: Salted cod brings concentrated umami, while ginger, spring onion, soy and Shaoxing wine round out the pork with fragrance and balance.
  • Fast, even cooking: Pressing the mixture into a shallow patty helps it steam quickly and cook through without drying out.
  • Juices are part of the dish: Steaming on a plate captures the savoury cooking liquid, which becomes an essential sauce for the pork and rice.

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Authenticity notes

  • Cantonese home-style cooking: A steamed pork patty is a familiar Cantonese home-cooking format: simply seasoned, quick to steam and built around the savoury juices on the plate.
  • Shallow patty method: The pork is shaped broad and shallow so it steams evenly rather than cooking like a dense meatloaf.
  • Serve with rice: Plain steamed rice is the natural pairing because it absorbs the salty, gingery juices.

Ingredient notes

  • Chop the salted fish finely: Small pieces season the pork more evenly and help avoid very salty pockets in the patty.
  • Watch the saltiness: Salted fish varies in intensity, so rinse it briefly and be cautious with extra salty condiments at the table.
  • Use sesame oil as a finish: Toasted sesame oil is best added at the end for aroma rather than used as the main cooking oil.

Texture tips

  • Mix until cohesive: Stirring the pork until it looks slightly sticky helps it bind and steam into a tender, sliceable patty.
  • Keep the patty shallow: A thinner patty cooks quickly and stays moist; serve it with the collected juices rather than draining the plate.
  • Stop once cooked through: Remove the pork when the centre is cooked and the juices run clear, as extra steaming can make it firmer.

Make-ahead tips

  • Prepare aromatics ahead: The ginger, spring onions and salted fish can be prepared in advance and kept covered in the fridge until cooking.
  • Shape before steaming: The pork mixture can be shaped ahead and kept chilled, then steamed when ready to serve.
  • Reheat gently: Warm leftovers by steaming or microwaving with some of the reserved juices to help the pork stay moist.

Equipment you'll need

Mixing bowl Stockpot Whisk
Ingredients
Instructions
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  1. Set up a steamer over a stockpot with a generous depth of water and bring it to a steady boil. Meanwhile, peel the ginger and finely grate it. Thinly slice the spring onions, keeping a small handful aside for finishing.
  2. Rinse the salted cod briefly under cold water, then pat dry and finely chop. In a mixing bowl, combine the minced pork, chopped salted cod, grated ginger, most of the spring onion, light soy sauce, Shaoxing Cooking Wine, caster sugar and cornflour. Mix vigorously for 1 to 2 minutes until the mixture looks slightly sticky and cohesive.
  3. Press the pork mixture into a shallow patty on a heatproof plate, about 2 cm thick, and smooth the top. Place the plate in the steamer, cover, and steam for 12 to 15 minutes until just cooked through and the juices run clear. Carefully lift out the plate, keeping the savoury juices on the plate.
  4. Heat the peanut oil in a small pan until shimmering hot, then immediately pour it over the steamed pork. Drizzle over the toasted sesame oil and scatter the reserved spring onion on top. Serve straight away, spooning the juices over each portion.
  5. If you are serving with rice, spoon a little of the hot, savoury liquid from the plate over the rice at the table. Keep the pork covered and warm while you portion it. Serve while still juicy.

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Recipe notes

Serving suggestions

This recipe pairs well with:

Steamed rice

Tips

  • Keep the patty fairly shallow so it cooks quickly and stays juicy; if it is thicker, add a few extra minutes and check the centre is no longer pink.
  • For the best texture, mix the pork until it turns slightly sticky; this helps it hold together and steam up tender.
  • If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the pork is cooked all the way through and piping hot in the centre.

Substitutions

  • Replace Peanut oil with Vegetable oil for a similar neutral finish.
  • Replace Shaoxing Cooking Wine with Dry sherry for a close flavour match.
  • Replace Toasted sesame oil with Sesame oil for a milder nutty aroma.

Storage

  • Refrigerate up to 2 days
  • Cool quickly, then refrigerate in a sealed container. Reheat by steaming for 6 to 8 minutes until piping hot, or microwave in short bursts with a spoonful of the juices to keep it moist.

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Recipe overview

  • Servings: 4 servings
  • Total time: 40min (15min active)
  • Difficulty: Easy
  • Cuisine: Chinese
  • Allergens:
    Fish Peanuts Soybeans
Beginner friendly With serving suggestions
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Equipment you'll need

Mixing bowl Stockpot Whisk
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Caster sugar

1 cup ≈ 200 g
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Cornflour

1 cup ≈ 128 g
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Light soy sauce

1 cup ≈ 240 ml
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Peanut oil

1 cup ≈ 240 ml
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Shaoxing Cooking Wine

1 cup ≈ 240 ml
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Toasted sesame oil

1 cup ≈ 240 ml
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