Steamed fish with cai poh

Steamed fish with cai poh


1 person made this

About this recipe: Cai poh is preserved radish and is salty so it should only be used in small amounts. This gives the fish a nice savory flavor to it!

amychew Central Region, Singapore


  • ½ packet cai poh (preserved radish)
  • ½ chili, seeds removed, chopped
  • 3-4 cloves garlic, chopped
  • Small amount of water
  • 1 whole fish (about 600g)
  • Cilantro for garnish


  1. In a frying pan, fry the cai poh, chili, garlic under medium heat. Add a small amount of water to prevent charring. Once it is fragrant, remove from pan.
  2. Fill a wok 1/3 with water and allow the water to boil.
  3. Place the plate with the fish on a plate stand in the wok and steam for 8-10 minutes. Remove from wok.
  4. Place cai poh mixture on the fish. Garnish with cilantro and serve.

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