Steamed Fish with Spicy Preserved Radish 辣菜脯蒸鱼

A new dish that I have tried doing yesterday. The preserved radish brings a lot of flavour into the fish. And the sauce is not overpowering to fight with the flavour of the radish. A great and simple dish to make.


Ingredient A

  1. 1-2 Chilli padis, chopped
  2. 4 cloves Garlic, minced
  3. 1 tsp Light soya sauce
  4. 1/2 tsp Sugar

Ingredient B

  1. 100g Salted preserved radish a.k.a. Chai poh
  2. 4 cloves Garlic, minced
  3. 2 tsp Sugar

Sauce (for drizzling over fish)

  1. 1/2 cup Water
  2. 1 tsp Light soya sauce
  3. 1 tsp Fish sauce
  4. 2 tsp Sugar
  5. 1/2 tsp Dark soya sauce


  1. Soak preserved radish fo about 3 mins to get rid of the salt (and sugar for sweet preserved radish). 
  2. Squeeze dry and chop finely, if you are ok with the texture, then leave it.
  3. Mix Ingredients A in a separate bowl from Ingredients B.
  4. Ingredients A: Fry till fragrant, remove and put aside.
  5. Ingredients B: Heat pan, add a bit of oil and briefly fry the ingredients.
  6. Rinse fish and pat dry. Place on a steaming dish, lay Ingredients A and B over the fish and steam for about 15-mins over high heat.
  7. Put sauce ingredients over heat and boil for a while.
  8. When the fish is ready, drizzle sauce over fish to serve.