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Pan-Fried Pork Patty with Salted Fish and Dried Squid

Name: Pan-Fried Pork Patty with Salted Fish and Dried Squid
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Cuisine: cantonese
Ingredients: minced pork belly; mud carp fish paste; salted fish; dried squid; ginger; Cooking oil; scallion; red chili

groups3 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 10 minsscheduleTotal: 20 minsoutdoor_grillPan-fried

Allergens:warningFishwarningMolluscs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Preparation

00:03:56

warningStay safe

The steamer and plate get extremely hot; always wear oven mitts when removing the plate to avoid burns.

Slice 30g ginger into thin shreds and spread over 80g sliced salted fish; place in steamer on high heat for about 4 minutes until cooked through and fragrant, then set aside.

local_fire_departmentHigh heat, approx. 4 minutes

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Watch out

Steam the salted fish for only 4 minutes until just cooked

overcooking makes the fish dry, tough, and less fragrant

Ingredients:salted fish (80 g)ginger (30 g)

Tools:steamer potchef's knife

Active Cooking

00:04:15

Place 300g minced pork and 150g mud carp fish paste in a mixing bowl; stir gently in one direction with chopsticks until combined while maintaining texture, avoiding vigorous whipping.

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Watch out

Stir the meat filling gently with chopsticks

do not over-mix or whip vigorously, otherwise the patty will lose its coarse texture and become tough like a pork ball

Ingredients:minced pork belly (300 g)mud carp fish paste (150 g)

Tools:mixing bowlchopsticks

Active Cooking

00:06:22

Carefully remove skin and fine bones from the steamed salted fish and flake into small pieces; add to the meat mixture and stir evenly with chopsticks.

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Watch out

Carefully remove all fine bones when flaking the salted fish, otherwise chewing on hard bones may injure your mouth.

Ingredients:salted fish

Tools:chopsticks

Preparation

00:06:47

Take 3 pieces of dried squid, remove the translucent central cartilage and mouth; rinse quickly in water to wash off salt crystals without prolonged soaking; use kitchen scissors to cut across the grain into thin shreds.

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Watch out

Cut the squid vertically across the grain into thin shreds to break the muscle fibers, otherwise it will remain rubbery and stick between teeth when eaten.

Ingredients:dried squid (3 piece)

Tools:kitchen scissors

Preparation

00:08:47

Spread the shredded squid evenly on a metal tray and steam on high heat for 2 to 3 minutes until softened and cooked, then remove and set aside.

local_fire_departmentHigh heat, approx. 2 to 3 minutes

Ingredients:dried squid

Tools:steamer pot

Active Cooking

00:09:07

Divide the meat mixture into 6 equal portions with your hands and gently roll them into round balls on a plate.

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Watch out

Roll the meat into balls gently without pressing too tightly

keeping air pockets inside ensures a soft and juicy texture

Ingredients:minced pork belly

Tools:plate

Active Cooking

00:09:24

warningStay safe

Hot oil may splatter during frying; stand back slightly when placing and flipping patties to protect skin.

Heat 2 tbsp oil in a skillet over medium heat and place the 6 meat balls in; drizzle a bit of oil on top and press flat into thick patties using the back of a spoon; fry for about 2 minutes until golden brown, flip and fry for another 2 minutes until both sides are golden and firm, then remove.

local_fire_departmentMedium heat, approx. 4 minutes

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Watch out

Drizzle oil on the back of the spoon before pressing patties to prevent the meat from sticking and tearing the patty apart.

Ingredients:Cooking oil (2 tbsp)

Tools:Frying panspoon

Active Cooking

00:10:46

Transfer the golden pan-fried pork patties to a serving plate; top each patty with steamed shredded squid, then garnish with 10g shredded scallion and 5g shredded red chili before serving.

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Watch out

Place the steamed shredded squid on top while the patties are hot to release the fragrant aromas.

Ingredients:scallion (10 g)red chili (5 g)

Tools:serving plate