In this episode of What Celian Eats, Chef Dominique Ansel and his 1-year old son, Celian, visit Chef Wilson Tang at Nom Wah Tea Parlor in Chinatown. Wilson shares his family recipe for a Cantonese classic: Steamed Pork Patty with Salted Fish, and gives Celian some advice for the future and for the next generation.
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Here's the recipe:

Steamed Pork Patty with Salted Fish
By Wilson Tang, Chef/Owner, Nom Wah Tea Parlor (Chinatown, NYC)

Ingredients:
1½ pounds fatty pork, ground
1 inch piece salt fish, preferably croaker or other white fish
1 Tbsp fresh ginger, julienne in ⅛” strips
1 Tbsp preserved shredded radish
1 tsp Kosher Salt
1 Tbsp regular soy sauce
¼ tsp ground white pepper
1 Tbsp cornstarch
1 Tbsp sliced scallions
1 tsp fried shallots

Suggested serving:
1 cup white jasmine rice

Method:
1. Soak salt fish in warm water for 30 minutes or until hydrated enough to slice.
2. Once hydrated, rinse in fresh warm water and pat dry. Remove any skin and/or bones if necessary. Julienne the salt fish into ⅛” inch strips.
3. Heat a steamer on high/boiling heat
4. In a food processor, combine the pork, salt, soy sauce, white pepper, and cornstarch. Pulse the mixture 2-3 times just until the mixture becomes slightly pasty. Do not over pulse, the meat should retain a ground meat texture.
5. Transfer the pork mixture to an 11 inch heat proof, lipped plate or the equivalent.
6. Lightly press the pork mixture into a large patty to cover the bottom of the plate.
7. Sprinkle the julienned salt fish and ginger over top the patty. Gently press into the top of the patty.
8. Cover and steam for 10-15 minute or until the pork is fully cooked through.
9. Remove pan from the steamer and garnish with the preserved radish, scallion, and fried shallots. Serve alongside white jasmine rice.

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