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.
Ingredients
Ingredient A
-
1-2 Chilli padis, chopped
- 4 cloves Garlic, minced
- 1 tsp Light soya sauce
- 1/2 tsp Sugar
Ingredient B
- 100g Salted preserved radish a.k.a. Chai poh
- 4 cloves Garlic, minced
- 2 tsp Sugar
Sauce (for drizzling over fish)
- 1/2 cup Water
- 1 tsp Light soya sauce
- 1 tsp Fish sauce
- 2 tsp Sugar
- 1/2 tsp Dark soya sauce
Method
- Soak preserved radish fo about 3 mins to get rid of the salt (and sugar for sweet preserved radish).
- Squeeze dry and chop finely, if you are ok with the texture, then leave it.
- Mix Ingredients A in a separate bowl from Ingredients B.
- Ingredients A: Fry till fragrant, remove and put aside.
- Ingredients B: Heat pan, add a bit of oil and briefly fry the ingredients.
- 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.
- Put sauce ingredients over heat and boil for a while.
- When the fish is ready, drizzle sauce over fish to serve.