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Hấp thịt heo với cá muối – Steamed pork meatballs with salted fish

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A true tongue turner awaits you with Hấp thịt heo với cá muối. But the steamed minced pork balls with salted fish are a delicious delicacy. In numerous Vietnamese restaurants you can enjoy this unusual combination. Especially the combination of the salty fish and the light meatballs is a real treat for the palate. You don’t have to be a star chef to prepare them. With just a few simple steps and a little practice, the ball shapes itself. Just when you want to cook together with your children, Hấp thịt heo với cá muối is a wonderful solution. However, you have to prepare some small things.

Hấp thịt heo với cá muối is a court that you can prepare for a long time. Especially when guests come in the evening and you don’t want to stand in the kitchen for long, simply prepare the dumplings. Covered in the fridge, they will last several hours. The biggest time factor is the marinating of the fish. For this you have to plan at least one night, i.e. 12 hours. This is the only way the fish can reach its perfect consistency and develop its aromas. For the later preparation you usually need only 30 minutes. Since you have to plan about 15 minutes for the steaming, the preparation is quite relaxed. You can cut the portion size individually. Our recipe is designed for four people. If you would like to serve more people, simply adapt Hấp thịt heo với cá muối . Remember, however, that the pork mince balls may not be perfect for a diet. Alone 100 grams of this delicacy have 462 kcal. The fat content is also very high.

Hấp thịt heo với cá muối

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Ingredients

  • 100 g salt fish (alternatively 100 grams salted cod)
  • 1 tablespoon light soy sauce
  • 1 teaspoon fine sugar
  • 600 g pork mince
  • 2 tablespoons sesame oil
  • 1 teaspoon spring onions
  • 1 teaspoon dark soy sauce
  • 2 tablespoons rice wine
  • 2 tablespoons dry sherry
  • 0,5 teaspoon brown sugar
  • salt and pepper
  • 1 big egg
  • 1 teaspoon corn flour
  • 1 teaspoon wheat flour

Instructions

  1. Soak the salted fish or cod overnight. Change the water at least once. Now remove the dark skin and throw it away. Then cut the fish into fine strips, rinse them off and press them dry. Now you can chop the fish coarsely and season with light soy sauce and white sugar. Put the bowl aside.

  2. Beat the minced pork until smooth and put it in a bowl. Add the chopped spring onions, dark soy sauce, rice wine, brown sugar, salt, pepper and sesame oil. Now mix everything thoroughly to create a uniform mass. Add the large beaten egg bit by bit. Stir constantly.

  3. Dust the mixture with the sieved corn flour and wheat flour. Now stir everything until the two types of flour are combined with the meat mixture. Then turn back to the fish. Squeeze it out until it is completely dry. Now mix it with the sesame oil. Then divide the meat into 16 equal portions.

  4. Add some oil to the palms of your hands and place the meat portion in it. Press the meat flat with the fingers of your other hand. Now take a portion of salted fish and place it in the middle of the meat. Then fold it around it. Form a nice dumpling. Now conjure up 16 dumplings in this way.

  5. Heat water in a pot and steam the meatballs for at least 15 minutes. Then you are ready. Put a few dumplings on a plate and pour some of the meat soup over them. You can also serve pak-choi vegetables or rice.

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