Chowhound Giveaway: SMEG Retro Stand Mixer Enter
+

Charles Phan's Steamed Ground Pork with Salted Fish

Charles Phan's Steamed Ground Pork with Salted Fish
Fish Pork San Francisco Bay Area Asian Chinese Steaming Ground Pork Fusion Weeknight Dinner Pescatarian Main Dish Easy
Sign up to save this recipe to your profile Sign Up Now ›
Fish Pork San Francisco Bay Area Asian Chinese Steaming Ground Pork Fusion Weeknight Dinner Pescatarian Main Dish Easy
4 servings Easy
Total:
1 Rating 

Ingredients (11)

  • 1/2 pound boneless country pork spareribs or ground pork
  • 3 medium shiitake mushrooms, cleaned, stemmed, and finely chopped
  • 1 medium shallot, finely chopped
  • 1 tablespoon fish sauce, plus more as needed
  • 2 teaspoons cornstarch
  • 1 teaspoon olive oil, plus more for drizzling
  • Salt
  • Freshly ground black pepper
  • 1 (2-by-1-inch-long and 1/2-inch-thick) piece salted mackerel or 5 anchovy fillets
  • 1 (1-inch) piece fresh ginger, peeled, thinly sliced, then cut into very thin matchsticks
  • Basic Steamed White Rice, for serving
Try Amazon Fresh
Nutritional Information
  • Calories197
  • Fat14.65g
  • Saturated fat4.46g
  • Trans fat0.13g
  • Carbs6.16g
  • Fiber1.17g
  • Sugar1.91g
  • Protein10.24g
  • Cholesterol46.21mg
  • Sodium440.28mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

This Go-To Dish from San Francisco restaurateur Charles Phan of Slanted Door, Out the Door, and Heaven’s Dog could be an umami icon: Salty fish over flavorful ground pork and ginger sticks epitomizes the idea of savory. Pair it with steamed rice and sautéed bok choy.

What to buy: Phan uses salted mackerel, which can be found at many Asian (particularly Chinese) markets either in the frozen section or packed in oil on the shelf. If you cannot find salted mackerel, Phan suggests using any salted fish, called haam yee or hom yu at Chinese grocers. Salted anchovies or sardines, available at most grocery stores, also make good substitutes for salted mackerel.

Special equipment: If you don’t have a large wok and/or a large bamboo steamer, create your own steamer: Take two 24-inch-long pieces of aluminum foil and loosely roll and crumple each one widthwise into a 1-inch-thick piece. Form each piece into an S shape and place both in a large frying pan or a large straight-sided pan with a tightfitting lid. Add an inch of water and bring it to a simmer. Proceed with the recipe, placing the heatproof dish on top of the foil coils rather than in a bamboo steamer.

Adapted from Charles Phan

Tips for Fish and Pork

Tip
How to Store Fish
The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.
Read More
1 of 6
Next: How to Freeze Fish
Tip
How to Freeze Fish
Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.
Read More
2 of 6
Next: How to Thaw Fish
Tip
How to Thaw Fish
Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.
Read More
3 of 6
Next: How to Freeze Pork
Tip
How to Freeze Pork
Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
Read More
4 of 6
Next: How to Thaw Pork
Tip
How to Thaw Pork
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
Read More
5 of 6
Next: How to Store Pork
Tip
How to Store Pork
Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
Read More
6 of 6
Next: How to Store Fish

Instructions

  1. 1Fill a large wok with 1 inch of water and place a large bamboo steamer inside. (The water should not touch the bottom of the steamer.) If you don’t have a wok and a bamboo steamer, use a large frying pan and foil as described above in “Special equipment.” Bring the water to a simmer over medium heat.
  2. 2Meanwhile, if using country spareribs, chop the meat with a knife or cleaver until very fine and pastelike.
  3. 3Place pork (chopped or ground) in a medium bowl. Add mushrooms, shallot, fish sauce, cornstarch, oil, and a large pinch each of salt and pepper and stir to combine. Check mixture for proper seasoning by forming a small, thin patty. Pan-fry it until the center is no longer pink. Taste, adding additional fish sauce, salt, or pepper as needed, keeping in mind that there will be additional salt in the dish from the salted fish.
  4. 4Place pork mixture in a slightly rimmed (to contain the juices) heatproof dish about 8 inches in diameter. Press the pork across the dish to form a large 1/4-inch-thick patty. If using salted mackerel, place it in the center of the pork patty. If using anchovies, scatter them in a single layer on top of the pork patty. Evenly sprinkle with ginger and drizzle with a little olive oil. Carefully place the dish in the bamboo steamer or on top of the foil coils. Cover the wok or frying pan with a tightfitting lid or a sheet of aluminum foil and steam until the mixture is just cooked through, about 8 to 10 minutes. Serve with rice.
Load Comments

Recommended from Chowhound

Zero-Waste Watermelon Gazpacho
(10:29)
Video from CHOW-TO
Follow
In this episode Guillermo visits Haven’s Kitchen, part café and part cooking school, to learn how they are working to reduce food waste, and promote sustainability to improve the lifestyles of consumers and home cooks. Guillermo meets with head chef instructor Alexis Delaney, to make a zero-waste gazpacho using ugly produce, and even pickling watermelon rinds. They talk about the problem of food waste, and what we can all do to contribute to a larger solution.
Up Next
Charles Phan's Go-To Dish
(04:20)
Up Next
Apple Cider Sufganiyot with Salted Caramel Filling
(02:38)
What Is Chuseok (aka, Korean Thanksgiving)?
Explore

What Is Chuseok (aka, Korean Thanksgiving)?

by Eileen Cho | As a Seoul born, Korean American raised on the west coast of the United States, I always felt like...

Did You Know Oktoberfest Started as a Wedding Celebration?
Explainers

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...