Salted Fish
"It's cozy weather food." –Mom
Salted fish, a direct translation from the Cantonese xián yú, makes me think of family during this time of dropping temperatures and blustery winds. No surprise, it's fish that's preserved or cured, and the fishy, savory flavor—mirroring that of fish sauce—is just the thing for cold nights. It comes from the Guangdong province in Southern China, where the Phan clan also originated.
Traditionally known as the "poor man's food," salted fish has always been a staple in Southern China because it gives flavor to otherwise bland white rice. Over time it's gained popularity as a dish in its own right and can be prepared in a variety of ways.
Dad's the family expert in salted fish, mostly because it's one of his absolute favorite dishes. Sometimes we'll have it plain and simple in a marinade of oil, garlic, and ginger. Other times it'll be added to a steamed pork dish, or even fried rice. Honestly, it depends on what's in the fridge at any given time.
It's always eaten during the colder months, not because it's heavy and high in calories, but because when the sharp, salty goodness of the pronounced fishy taste mixes with a simple bite of rice, it creates a cozy warmth that goes to your very core. It's a hard feeling to describe. Maybe part of it is nostalgia, but I feel the comfort of a family who loves me, despite their imperfections. In a conversation with Mom a few weeks ago, she offhandedly mentioned how proud she was of Sis and me—for the first time. No joke. When I told Sis, she didn't believe it. So, yes, my very Chinese family's far from perfect, but I know, I know I'm so loved, and I feel it whenever I bite into that salted fish.
Prep: 1 hour and 15 minutes Cook: 20 minutes
INGREDIENTS* (FOR 2)
| 4 slices salted fish** | 1/3 lb pork chop |
| 2 slices ginger | 1 tsp salt |
| 2 garlic cloves | 1/2 tsp soy sauce |
| 1/4 cup avocado oil*** | 1/2 tsp sugar |
| 1 hot pepper**** | 1 tsp oyster sauce |
A few notes:
*The whole right column under ingredients is entirely optional, but steamed pork does go really well with salted fish.
**Salted fish comes in varying sizes, but typically it should be cut into slices across its width that are roughly 1" wide x 2" long.
***Olive oil can be used as well since the fish is being steamed and there's no risk of hitting the smoke point.
****I used a serrano pepper because that's what I could find at the farmers market, but Thai peppers are the norm.
Prepare
If you choose not to add pork, disregard any step related to it below.
1. Salt pork overnight.
The Next Day
2. Slice ginger and garlic into thin slivers.
3. Combine salted fish, ginger, garlic, pepper, and oil in a dish ready for steaming. Let it sit for an hour.
4. Take the overnight salted pork and cut it into thin slices. Combine soy sauce, sugar, and oyster sauce with the pork slices and set aside.
COOK
1. Grab your steamer pot and bring water to a rolling boil.
2. While you wait for the water to boil, mix the pork into the salted fish mixture until well combined.
3. Place the dish in the steamer for about 8–10 minutes. The pork should be ever so slightly pink.
EAT
Salted fish should always, always, always be served with rice. Make a side of stir fried veggies and you've got yourself a classic cozy dish in the Phan household, and for that matter, much of Southern China.
