Steamed Pork with Salted Fish (鹹魚蒸肉餅) – Delishar

 My late grandfather will be very proud of me. This is one of his favourite dish, and he makes it ever so often when he was still around. The smell of the pungent yet aromatic salted fish steaming over a seasoned pork patty evokes many fond memories of my grandfather. I make this whenever I’m feeling a little blue because it makes me feel safe, and it some how comforts me.


Watch me make this dish HERE, and share the story behind this dish that is so dear to my heart. I’m very honoured to be able to share this recipe with My Singapore Food, a project initiated by Ms Karen Nah to preserve 50 heritage recipes as part of a SG50 campaign. My Singapore Food is a very meaningful project as it not only document the 50 different recipes, but also the story behind each recipe. My experience with My Singapore Food was a really memorable one. The crew was awesome (Thank you production crew!! And of course Karen, someone fuelled by her passion for food, who works tirelessly to make this project possible), they were very professional, and they made me very comfortable during the filming. 



My auntie makes it a little differently, she likes to mince up the salted fish and mix it in together with the pork. I like to lay the whole piece of salted fish on top of the patty, so that the guest can take as much or as little as they desire. Although laid on top of the patty instead of mixing in together, the minced pork is still infused with the distinct flavours of the salted fish.


Rule of thumb is to use about 10%, the weight of your minced pork to salted fish. Example: 500g pork, use 50g salted fish. If you think the salted fish might be too salty, you can rub some sugar and on the preserved fish and steam it on it’s own for about 8 minutes prior to placing it on your pork patty and steaming again. This will help to balance out some of it’s saltiness. Serve with steamed white rice.


Don’t forget to take part in the current giveaway! Delishar is giving away a Mayer airfryer + baking tin! 

Steamed Pork with Salted Fish (鹹魚蒸肉餅)

Sharon of Delishar

  • Serves 4- 6
  • 50 g of salted fish rinsed (use the soft kind)
  • 500 g minced pork
  • 2 water chestnuts peeled & roughly minced (Green apple works too)
  • 1 inch thumb old ginger julienned
  • 1 tbsp soy sauce
  • 1 ½ tbsp shao xing wine
  • ½ tsp sugar
  • White pepper to taste
  • 2 tsp corn flour
  • 2 tsp sesame oil
  • Chopped Chinese parsley to garnish
  • Sliced red chilli to garnish optional
  • Get your steamer going on high.

  • In a large mixing bowl, add minced pork, water chestnuts, soy sauce, Shao Xing wine, sugar, white pepper, corn flour, and sesame oil.

  • Using a pair of chopstick, mix ingredients in one direction until well combined.

  • Mixing the meat in one direction breaks down the molecules in the protein which causes the meat to bind, produce a springy texture, and the meat will not fall apart when steamed.

  • Place meat mixture on a stainless steel plate or heat safe plate, creating a slight indentation in the middle, and place the salted fish.

  • Spread ginger on top of salted fish, and meat.

  • Steam on high for 15 minutes or until cooked.

  • This depends on the thickness of your meat. My patty was about an inch in thickness.

  • Garnish with chopped chilli, and Chinese parsley.

  • Serve immediately.


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Fish Tacos with Mango Pico de Gallo – Delishar

My usually night routine is to flip through a couple of pages of one of the cookbooks from my ever growing collection. Buying and owning those delicious looking books is so addictive, and I admit that I have no self-control. I. Want. Them. ALL!

So as I was going through Bobby Dean’s Everyday Eats, this recipe was just too good to pass. The book promises healthier recipes that are 350 calories or less, and all under 30 minutes. As it is the mango season now, I adapted his Avocado Pico de Gallo, and made it with Mango instead. Spiced things up a little with cayenne, because you know, I like it hot. If you can get your hands on some jalapeños, you can use that instead of cayenne. The sweetness of the mango cuts through the spices and leaves you wanting more!


This was so sooooooooo good! I could not stop eating it. I was going in spoonful after spoonful. I suppose I can have this alone as a meal. :p

The whole meal was so simple to make, and as promised, dinner was served in 30 minutes. I also made a little cucumber yoghurt relish as a side dish or in place of the sour cream to extinguish the heat for le husband. Because you know, he can’t handle my hotness. (just kidding! I’m still training his tolerance for spicy food)

If you only have 30 minutes to spare in your kitchen, I highly recommend you try this recipe! The husband said that there was an explosion of flavours when he took his first bite. One that he doesn’t quite know how to handle, the combination of flavours blew him away (in a good way).


Fish Tacos with Mango Pico de Gallo

  • 500-600 g meaty white fish cut into 1 inch slices
  • 1 tsp Old Bay seasoning or other seafood/all seasoning
  • 1-2 tbsp Sriracha hot sauce or to taste
  • 1 mango peeled and diced
  • 2 to matoes seeded and diced
  • 2 tbsp chopped red onion
  • 1/4 cup cilantro chopped
  • Juice of 1 lime
  • 1/4 tsp cayenne pepper or to taste
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Shredded cabbage to serve
  • Low fat sour cream to serve optional
  • 8 corn tortillas
  • Toss fish with old bay seasoning, salt, pepper, and sriracha sauce.

  • Let sit at room temperature for 10 minutes. If you have more time, allow to marinate for 30 minutes to an hour in the chiller.

  • In a bowl, mix together onion, tomatoes, mango, cilantro, and cayenne pepper.

  • Season with lime juice, salt, and pepper.

  • Toss to combine, and set aside.

  • Heat non-stick pan on med-high heat.

  • When it’s hot, add 1/2 tbsp olive oil.

  • Cook half the portion of the fish for 2-3 minutes on each side or until cooked.

  • Continue cooking the other portion with remaining oil.

  • Tend plate with aluminium foil and allow fish to rest for 5 minutes.

  • Warm up tortilla in microwave for 30 seconds, with a damp paper towel over it.

  • Serve with shredded cabbage, dollop of sour cream or more hot sauce, prepared fish, and mango pico de gallo.

Adapted from Bobby Deen’s Everyday Eats

Get the pre portioned cook kit for this amazing dish and
cook it in your own kitchen! Order Now


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Stir-fried Cai Xin with Fish Cake – Delishar

Wanted to make dinner, but was a tad too tired to walk to the market, plus the haze was terrible which made me want to hibernate indoors. But my food supply was low as it’s the end of the week, so what do I do? Raid the fridge and make whatever is available of course!During my fridge raiding quest, I found some treasures. A rack of frozen baby back ribs, watercress, chicken legs, a piece of fish cake, and a pack of cai xin / choy sum.


This was what I came up with, after some time in the kitchen. With watercress, it’ll definitely be soup, but I’m not wasting a beautiful rack of ribs for the soup. Additionally, 2 chicken legs isn’t enough to feed the 2 + 2 of us. So I used the chicken legs to make Watercress Chicken Soup (Recipe will be shared later). Transformed the ribs into Honey Hoisin Ribs (Recipe will be shared later too). 

At first, I was just thinking of pan-frying the cai xin with garlic because I didn’t think the fish cake has any part to play in the whole meal. But I thought, what the hell. What’s the worst thing that can happen if I mix it up a bit tonight? So I threw it in the mix, and made a starchy white sauce to bring everything together. Oh boy am I glad I did that! The girls loved it, and I adored that pan-fried golden fish cakes! Definitely a play of texture to the dish, and made a boring stir-fried Chinese greens a little more exciting.

The white sauce in this recipe is versatile, and can be used for any stir-fried greens. Broccoli + scallops/prawns, mixed vegetable, or even as a sauce over steamed fish/chicken.  


Cai Xin with Fish Cake


Serves 2-4 in a multi-course meal

  • 1 pack / bunch of cai xin / choy sum cut into 2 inch length
  • 1 piece fish cake sliced into 1/4 inch pieces
  • 5 slices ginger
  • 2 cloves garlic minced


  • 6 tbsp water
  • 1/2 tbsp sugar
  • 1 tsp wine
  • 1/4 tsp sesame oil
  • 1/2 tsp salt
  • soy or fish sauce to taste
  • dash of white pepper
  • 1/2 tbsp corn flour
  • Mix all the ingredients for sauce together.

  • Heat pan on medium high, and add oil.

  • Stir-fry ginger until fragrant, then add fish cake to brown both sides.

  • Then add garlic and stir-fry for 30 seconds.

  • Add cai xin, stir-fry until wilted.

  • Pour in sauce, and allow to thicken.

  • Remove from heat and garnish.

Cai Xin Fish Cake 2

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Cantonese Steamed Fish – Delishar

The one prominent dish on the table of every Cantonese’s family gathering. Be it a birthday dinner, Chinese new year, wedding dinner, or even just for a regular weekend dinner, this will be served. It is almost, the host’s way of showing love, for letting you know that your presence is treasured.

Although the dish is quick to make, it does take a little more effort to prepare the garnishes. However, when the hot oil hits the aromatics, magic happens. Your 5 senses are instantaneously awakened. Hear that sizzle, watch the herbs wilt ever so slightly, smell the fragrance released as the hot steam escape, and notice your mouth water.

Watch the magic happen on my IG story. Here’s the link to this recipe on IG highlights. Alternatively, you can go to my Instagram to browse the cooking highlights. Have fun cooking!

Cantonese Steamed Fish

  • 1 600-700g Whole seabass cleaned
  • 5 slices Old ginger
  • 2 Spring onions cleaned
  • 3 tbsp Neutral cooking oil (not olive oil)


  • 4 tbsp Soy sauce
  • 2 tbsp Shaoxing Wine
  • 1/2 tsp Chinese 5 spice powder
  • 2 tsp Sesame oil
  • 2 tsp Sugar
  • Dash of White pepper
  • 4 tbsp Hot Water


  • 6 sprigs Coriander leaves
  • 1-2 tsp Fried shallot
  • 1 pcs Red chilli seeded and julienned (optional)
  • 1 Spring onion thinly julienned
  • Make sure the fish is cleaned and scales removed. Rub salt all over fish and rinse with water. This helps to reduce fishy smell.

  • Place the 2 spring onion on the heatproof plate and rest the fish on top. Place a few slices of ginger into the cavity of the fish.

  • Bring steamer to boil on high. Steam fish for 8 minutes. Check with a butter knife or fork. Fish should flake easily and is opaque, if not let it steam for another 1-2 minutes.

  • Carefully drain off the liquid collected on the plate from steaming.

  • Garnish top of the fish with julienned ginger

  • Top the fish with chilli, coriander, and spring onions.

  • In a small saucepan, heat oil till it starts to smoke and immediately remove from heat.

  • Drizzle hot oil over coriander and spring onions. Then finish with fried shallots.

  • Pour prepared sauce over fish.

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Fish Soup Beehoon – Delishar

We are into week 2 of our semi-lock down. I sure hope things will start to look a little brighter from now on. Since the movement control order, I’ve been seeing a lot of people posting more home-cooked meals. It’s nice to see people starting to cook again, and trying to cook for the first time. That’s what we can do right now is to take care of ourselves and our love ones.

I’m also hearing that some are running out of ideas on what to cook. Here’s a healthy 30-minute one-pot recipe to add to your repertoire. A versatile recipe for you to clear leftover bits of vegetables laying in your crisper. The magic of this dish is from the Chef’s cut wild-caught Alaskan Pollock that I got from The Alaska Guys. Cooked frozen, direct from the freezer, saving me time.

The diamond-cut bite-sized boneless pollock pieces are caught wild, cut, and individually frozen in Alaska. It has a similar flavour, texture, and appearance to its well-known cousin, Cod. These flaky white diamond pieces are loaded with nutrients and low in calories. Just what we need to watch out for right now!

There are only 70 calories in every 85 grams, and delivers more than 17 grams of low cholesterol protein. High in omega 3 & 6, minerals, vitamins, and ZERO carbs! Ha, no wonder I’m in love this fish so much!

The Alaska Pollock fishery is the largest sustainable fishery in the US so we can feel good knowing that we are eating a fish that is abundant and so well managed that it will be available for generations to come. Wild Alaskan seafood not only delivers superior flavours and better nutrition, it is also environmentally responsible as well. If you are interested to find out more, click here. Let’s cook, shall we?!

Fish Soup Beehoon

Prep Time 10 days

Cook Time 15 days

Total Time 25 days

  • 250 g Wild Alaskan Pollock Frozen Chef’s cut
  • 50 ml evaporated milk
  • 500 ml water
  • 1.5 tbsp ikan bilis powder
  • 1 tbsp fish sauce
  • 4 slices ginger
  • 100 g napa cabbage 1-inch pieces
  • 100 g cai xin 2-inch pieces
  • 100 g tofu cubed
  • 4 wedges tomato
  • 100 g thick bee hoon


  • Dried seaweed
  • Fried crispy shallots
  • Coriander leaves
  • White pepper optional
  • Bring water to boil over medium high heat.

  • Add ginger, ikan billis stock powder, and fish sauce.

  • Add cabbage and cook for 5 minutes.

  • Add frozen fish and cook for another 5 minutes.

  • Add cai xin, tofu, and tomato to cook for a minute.

  • Stir in thick bee hoon.

  • Garnish and serve.

More Alaskan seafood recipes:

This post is made possible by Alaska Seafood Marketing Institute

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