Preparation
15 minutes
Cooking
40 minutes
Difficulty
Easy
Steamed lin fish with minced pork and eggs is a dish that embodies the rustic essence of the Mekong Delta, made with simple, easy-to-find ingredients but with a rich, delicious, and unforgettable flavor. Today, let’s join TasteVN in rolling up our sleeves and cooking this dry – fish sauce dish to enrich our family meals!
Ingredients for Steamed Lin Fish with Minced Pork and Eggs For 4 people
Soft lean pork 300 gr (with a little fat) Lin fish sauce 200 gr Duck eggs 5 eggs Shallots 5 bulbs Garlic 5 cloves Chili 3 fruits Common spices a little (MSG/sugar/pepper/salt) Accompanying vegetables a little (cucumber/green banana/white radish/eggplant)
How to choose fresh ingredients
How to choose good lin fish sauce
- When choosing lin fish sauce, you need to carefully check the packaging information about the production origin as well as the ingredients to ensure safety when using it, as well as to guarantee that the fish sauce is always fragrant and flavorful.
- You can buy fish sauce at supermarkets, reputable grocery stores, or at the nearest TasteVN supermarket. Alternatively, for convenience, you can order online at bachhoaxanh.com.
- Moreover, to feel more secure, you can also make lin fish sauce at home easily with the recipe shared by TasteVN below.
How to choose safe duck eggs
- When buying duck eggs, observe the shell; fresh eggs usually have a bright off-white shell, evenly colored, and do not show any cracks or black spots.
- You can touch the surface of the egg shell with your hand; if the surface is rough and slightly coarse, it’s a fresh duck egg, while a smooth surface indicates the egg has been stored for quite some time.
- Avoid buying duck eggs that have unusual colors, many black spots, or abnormal smells, as these are signs that the eggs are old or spoiled.
How to choose clean, safe pork
- You can buy pre-ground meat or buy pork to grind at home using a meat grinder as mentioned in the article!
- For whole cuts of pork, first, pay attention to the color. Good quality meat is bright pink, not too red or too pale. Pork that is pale, has a greenish tint, and smells bad is spoiled, and you should not choose this type of meat.
- Pork that is firm and has high elasticity is good meat. You can test this by pressing your finger into the meat; if it bounces back immediately, is not slimy, and does not leak water or fluids, it is good.
- For pre-ground pork, you should buy from reputable stores or supermarkets.
- You should choose pork with a balance of lean meat and fat so that your dish doesn’t become too dry or overly rich in fat.
See details: How to choose fresh, delicious, and safe pork
Tools needed
How to make Mắm chưng cá linh with lean meat and eggs
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Prepare the ingredients
Pork should be soaked in diluted saltwater for about 5 -10 minutes, then rinsed with clean water and drained. Next, put the pork into the meat grinder and grind it finely, then transfer it to a bowl.
The fish sauce purchased should be strained to extract the essence, which is added to the ground pork bowl. The solid part of the fish sauce should be put into the grinder and ground finely.
Shallots and garlic should be peeled, rinsed clean with water, and then minced. Chilies should be rinsed clean and minced.
Green bananas should be peeled of their outer skin. White radishes should be peeled clean.
Slice the white radish, green bananas, cucumbers, and eggplants thinly, then soak them in a bowl of diluted saltwater mixed with a little lemon juice for about 5 – 10 minutes, then rinse thoroughly and drain.
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Seasoning
Add ground linh fish sauce, chopped chili, minced garlic, and minced shallots into the bowl of ground meat. Then add 1 teaspoon of monosodium glutamate, 1 teaspoon of salt, 1 teaspoon of sugar, and 1.5 teaspoons of pepper.
Tip: Depending on the saltiness of each type of linh fish sauce, you can adjust the seasoning to suit your family’s taste!
Next, crack 3 duck eggs into the mixture, use chopsticks to mix well and marinate for about 15 minutes for the ingredients to absorb the seasoning.
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Steaming the sauce
Divide the mixed sauce into bowls, molds, or small clay pots.
Tip: Dividing the sauce into smaller portions before steaming helps it cook evenly inside and out and reduces steaming time.
Place the steamer on the stove, add 1.5 – 2 liters of water and bring to a boil. When the water starts to boil, add the linh fish sauce into the pot and steam in a water bath for about 5 minutes.
While waiting, crack and separate 2 duck yolks and then beat them. After 5 minutes, use a brush to apply a layer of duck yolk on the surface of the steamed sauce tray.
Cover and continue to steam for about 20 – 25 more minutes to complete.
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Final Product
Take the fish sauce out of the pot, add a little sliced chili on top, and decorate it nicely to finish.
The dish of fish sauce with lean fish and egg, when completed, has an attractive golden color. When you eat it, you will feel the rich flavor of the fish sauce, the creamy and fatty egg, the fragrant and sweet minced meat, soaked in flavor, served with hot rice and cucumber, eggplant, green banana, or sliced white radish is the perfect combination!
Successful execution tips:
- To make the dish flavorful and balanced, you should choose good quality fish sauce from reputable sources.
- Depending on the type of fish sauce, you can adjust the amount of seasoning to suit your family’s taste!
- You should grind the fish sauce very finely, without tiny bones, to make the fish sauce dish tastier.
See more:
With the detailed instructions above, TasteVN hopes you can successfully make the catfish fish sauce with lean meat and eggs, which is incredibly flavorful and just right. Quickly save this recipe and show off your skills!
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