Pork Fillet with Salted Fish


by: Kimmy Cooking Pleasure

A simple, tasty meat and salted fish dish that goes well with rice or porridge. I cooked this dish with home-made salted fish fillet.


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serves: 4

300 gm pork tenderlion - sliced thinly [can replace by 2 chicken thighs]

1 small piece of salted fish fillet - rinsed and cut

1 inch spring onions - cut 1 length

1 big onion - cut wedges [optional]

1 tbsp oil

some chopped garlic

slices a few of ginger

8 dried chillies - soaked and cut


1 tbsp each of oyster sauce and light soy sauce

1 tsp each of dark soy sauce and sugar

1/2 tsp salt

150-200 ml water

Nutrition Facts
Pork Fillet with Salted Fish

Servings Per Recipe: 4

Amount per Serving

Calories: 287

  • Total Fat: 12.7 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 60.2 mg
  • Sodium: 2784.3 mg
  • Total Carbs: 17.3 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 6.4 g
  • Protein: 27.2 g

how is this calculated?

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1.  Heat wok with some oil, pan fry salted fish pieces until golden. Dish up and set aside.

2.  Leave 1 tbsp oil in wok, saute ginger and garlic until aromatic. Add in dried chillies. Fry until fragrant.

3.  Add in the meat, stir fry to mix well and add in seasoning. Add water and bring to boil.

4.  Lower heat to simmer until meat is tender, return fried salted fish and fry until well mixed and gravy reduced.

5.  Add in onions [if using] and spring onions. Mix well and dish up to serve.


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