She Strengthens

Savory Delights from San Francisco’s Culinary Scene

Renowned restaurateur Charles Phan, of Slanted Door, Out the Door, and Heaven’s Dog fame, shares a signature dish that embodies the essence of umami flavors. This mouthwatering creation features salty fish paired with flavorful ground pork and ginger sticks, served alongside steamed rice and sautéed bok choy.

Uncovering the Secret Ingredient

Phan’s recipe relies on salted mackerel, which can be found at Asian markets, either frozen or packed in oil. If you can’t find salted mackerel, don’t worry! You can substitute it with any salted fish, such as haam yee or hom yuat, available at Chinese grocers. Alternatively, salted anchovies or sardines from your local grocery store will also work beautifully.

Steaming Made Easy

No large wok or bamboo steamer? No problem! Create your own makeshift steamer using aluminum foil. Simply roll and crumple two 24-inch-long pieces of foil into 1-inch-thick coils, shape them into an S, and place them in a large frying pan or straight-sided pan with a tight-fitting lid. Add an inch of water, bring to a simmer, and proceed with the recipe.

Recipe Breakdown

Yield: 4 servings
Difficulty: Easy
Total Time: About 30 minutes

Ingredients:

• 1/2 pound boneless country pork spareribs or ground pork
• 3 medium shiitake mushrooms, cleaned, stemmed, and finely chopped
• 1 medium shallot, finely chopped
• 1 tablespoon fish sauce, plus more as needed
• 2 teaspoons cornstarch
• 1 teaspoon olive oil, plus more for drizzling
• Salt and freshly ground black pepper
• 1 (2-by-1-inch-long and 1/2-inch-thick) piece salted mackerel or 5 anchovy fillets
• 1 (1-inch) piece fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks
• Basic Steamed White Rice, for serving

Instructions:

1. Fill a large wok with 1 inch of water and place a large bamboo steamer inside, or use a large frying pan with foil coils as described above.
2. Bring the water to a simmer over medium heat.
3. Meanwhile, prepare the pork mixture by chopping the meat finely and combining it with mushrooms, shallot, fish sauce, cornstarch, oil, salt, and pepper.
4. Check the seasoning by forming a small patty and pan-frying it until cooked through. Adjust the flavor as needed.
5. Place the pork mixture in a heatproof dish, pressing it into a large 1/4-inch-thick patty.
6. Add the salted fish, ginger, and a drizzle of olive oil on top of the pork patty.
7. Carefully place the dish in the steamer or on top of the foil coils, cover with a tight-fitting lid or aluminum foil, and steam for 8-10 minutes.
8. Serve with steamed rice and enjoy!