Steamed Meatloaf/Pork Patty with Salted Fish Recipe

Ground pork: The base of the dish, providing a rich and savory flavor.

Salted fish: Adds a unique umami taste, finely chopped for even distribution.

Egg: Helps bind the ingredients together.

Soy sauce: Adds a salty and savory flavor.

Cornstarch: Acts as a thickening agent to hold the patty together.

Sugar: Balances the flavors with a hint of sweetness.

White pepper: Adds a mild heat and depth of flavor.

Sesame oil: Provides a nutty aroma and enhances the overall taste.

Green onions: Adds freshness and a mild onion flavor.

When mixing the ground pork with the other ingredients, ensure that you combine them thoroughly to achieve a uniform texture. This helps the salted fish distribute evenly throughout the pork patty, enhancing the overall flavor. Additionally, when forming the mixture into a patty, press it firmly to eliminate any air pockets, which can cause uneven cooking. Steaming over high heat ensures that the patty cooks evenly and retains its moisture, resulting in a tender and juicy dish.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and has a similar texture to ground pork.

• salted fish - Substitute with anchovies: Anchovies provide a similar salty and umami flavor that complements the dish.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a binder for those who are vegan or have egg allergies.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar taste profile.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and can be used as a direct substitute for cornstarch.

• sugar - Substitute with honey: Honey can add a touch of sweetness and moisture to the dish, though it will slightly alter the flavor.

• white pepper - Substitute with black pepper: Black pepper is more commonly available and provides a similar heat and flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used as a substitute, though it will have a different flavor profile.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish or mixed into the dish.

• Allow the steamed meatloaf/pork patty to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Wrap the patty tightly in plastic wrap or aluminum foil to maintain its moisture and prevent it from absorbing other odors in the refrigerator.
• Place the wrapped patty in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.
• Label the container or bag with the date to keep track of its freshness. The steamed meatloaf/pork patty can be stored in the refrigerator for up to 3-4 days.
• For longer storage, consider freezing the patty. Place the wrapped patty in a freezer-safe container or a heavy-duty freezer bag.
• Remove as much air as possible from the freezer bag before sealing it. This helps prevent freezer burn and maintains the quality of the patty.
• Label the container or bag with the date and contents. The steamed meatloaf/pork patty can be frozen for up to 2-3 months.
• When ready to use, thaw the patty in the refrigerator overnight. This ensures even thawing and maintains the texture and flavor.
• Reheat the patty by steaming it again for about 10-15 minutes or until heated through. This method helps retain its moisture and tenderness.
• Alternatively, you can reheat the patty in the microwave. Place it on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until warmed through.

• Microwave Method:

  1. Place the leftover meatloaf on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving.

• Steaming Method:

  1. Place the leftover meatloaf on a heatproof plate.
  2. Set up a steamer or use a pot with a steaming rack.
  3. Steam over medium heat for about 10-15 minutes until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the leftover meatloaf in aluminum foil to prevent it from drying out.
  3. Place it on a baking sheet and heat for 15-20 minutes.
  4. Check to ensure it is heated through before serving.

• Pan-Frying Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or sesame oil to the pan.
  3. Place the leftover meatloaf in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes on each side, or until heated through and slightly crispy on the outside.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover meatloaf in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to ensure it is heated through before serving.

• Mixing bowl: A large bowl to combine all the ingredients thoroughly.

• Chopping board: A surface to finely chop the salted fish and green onions.

• Knife: A sharp tool for chopping the salted fish and green onions.

• Measuring spoons: To measure out the soy sauce, cornstarch, sugar, and sesame oil accurately.

• Heatproof plate: A plate that can withstand high temperatures for steaming the patty.

• Steamer: A device to cook the patty by steaming it over high heat.

• Spatula: To help mix the ingredients evenly in the mixing bowl.

• Timer: To keep track of the 30 minutes needed for steaming.

• Serving dish: To present the steamed meatloaf/pork patty once it's cooked.

Prepare ingredients in advance: Chop the salted fish and green onions ahead of time and store them in the fridge.

Use a food processor: Quickly mix the ground pork and other ingredients using a food processor.

Batch cooking: Double the recipe and freeze extra pork patties for future meals.

Preheat the steamer: Ensure the steamer is hot before placing the pork patty inside to reduce cooking time.

Use parchment paper: Line the heatproof plate with parchment paper for easy cleanup.