Steamed Fish Fillet with Preserved Black Olives and Minced Pork 欖菜蒸魚塊

A delightful Cantonese steamed fish dish featuring flaky fish fillet topped with a savory mixture of preserved black olives and seasoned minced pork. The unique umami from the olives perfectly complements the fresh fish.

Nutrition (per serving)

Ingredients

• 400g white fish fillet (e.g., cod, rockfish), cut into 2-inch pieces
• 100g minced pork
• 2 tbsp preserved black olives (欖菜), finely chopped
• 1 tbsp soy sauce
• 1 tsp Shaoxing wine
• 1 tsp cornstarch
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 1 tbsp cooking oil
• 2 slices ginger, julienned
• 1 stalk green onion, julienned, for garnish
• 1 tbsp hot cooking oil, for drizzling (optional)

Steps

1. Pat fish fillets dry with paper towels. Arrange them on a heatproof plate.
2. In a bowl, combine minced pork, preserved black olives, soy sauce, Shaoxing wine, cornstarch, sugar, and white pepper. Mix well.
3. Spread the minced pork and olive mixture evenly over the fish fillets.
4. Place julienned ginger on top of the mixture.
5. Steam the fish over high heat for 7-10 minutes, or until the fish is cooked through and flaky.
6. Carefully remove the plate from the steamer. Discard any excess liquid if desired.
7. Garnish with julienned green onion. For extra flavor, drizzle with hot cooking oil (optional). Serve immediately with steamed rice.

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