Salted fish is one of my guilty pleasure food. I know I shouldn't like but still do anyway.
I never buy salted fish but I found a piece 'hidden' in my fridge. Where did that come from? Then I remembered, my friend gave it to me a few years ago. I am not sure if salted fish has expiry date but it still looks 'fresh' and I can't find any mold growing on it. So I believe it is still good to eat.
Since I saw Kimmy's Pork Fillet With Salted Fish, I've been thinking and craving for this dish.
450g pork belly
40g salted fish, sliced
1 big knob ginger, thinly sliced
4 cloves garlic, chopped
1 small onion, cut into wedges
4 dried chillies, soaked to softened and cut into halves
1 stalk spring onion, cut into 1" length
1 tsp sesame oil
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp Chinese cooking wine
1 tsp sugar
dash of pepper
1/2 tsp cornflour + 1 tsp water
- Bring a pot of water to a boil . Add in pork belly and simmer over medium heat for about 20 minutes.
- Remove the pork from the pot. Place it in the freezer for about 30 minutes (making it easier to slice).
- Once the pork is chilled, slice it into thin slices (about 4 -5 mm thick).
- Heat 1 tbsp oil in a wok and fry the salted fish until aromatic. Remove from the wok and set aside. Add in pork slices and sear on high heat until browned on both sides. Transfer to a plate and set aside.
- Add in more cooking oil if necessary. Saute ginger, onion, chillis and garlic until aromatic. Add in pork slices and give it a quick toss. Then add in seasoning and enough water to cover the meat. Simmer over medium-low heat until the meat is tender.
- Add in sesame oil and cornflour mixture. Toss in spring onion and stir to combine.
- Serve hot with steamed rice.