Steamed fish with cai poh

    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!

    Central Region, Singapore
    3 people made this


    • 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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