Steamed Fish with Preserved Radish 菜脯蒸鱼

This is a simple Chinese home cooking dish, steamed fish topped with aromatic salty and sweet preserved radish (Hokkien we called as Chai Poh ), can have extra bowl of rice!

Lets see how to prepare this dish..

This time i use sweet preserved radish since i only have this , find it a bit sweet . Next time will mix it with some salty preserved radish.

Steaming the fish

cooking aromatic preserved radish

preparing steamed fish sauce

Steamed Fish with Preserved Radish 菜脯蒸鱼

1 large fish ( I use white Pomfret )

5 slices thin ginger

120g preserved chopped radish (choy poh), washed and drained (I use sweet type)

6 cloves chopped garlic

For steamed fish sauce

2 tbsp hot water

2 tbsp light soy sauce

1/2 tbsp fish sauce

1 tsp sugar

For garnishing

Chopped corianders and spring onion

Method

1. Clean fish and pat dry with kitchen paper towels. Place ginger slices on a steaming tray, place fish on top of ginger slices. Steam fish over rapid boiling water for 10mins (start steam fish once water is boiling). Discard water and ginger from the steaming tray, remain fish on the tray.
2. Mix all steamed fish sauce in a small mixing bowl, mix well and set aside.
3. Heat 4tbsp cooking oil in a frying pan, sauté garlic till slightly brown. Scoop 1tbsp of hot oil into steamed fish sauce. With the remaining oil and garlic, add in chopped preserved radish, add 1/2tsp dark soy sauce, frying till crispy and aromatic.
4. Pour steamed fish sauce over the cooked fish and sprinkle with the crispy radish and garlic and add garnishing before serving.

Recipe by Sonia a.k.a Nasi Lemak Lover

Share this post