Steamed Fish with Chopped Chili and Preserved Radish/ Chai Poh

Steamed Fish with Chopped Chili and Preserved Radish/ Chai Poh

Servings: 2 servings
Author: Marv
Codfish is steamed and topped with sweet and crunchy preserved radish and chili and doused in sweet and savory sauce. This steamed fish with chai poh will become your weekly staple. 
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  • 500 gr cod fish fillet Other suitable fishes are sea bass, pomfret, kurau

Chai poh topping:

  • 200 gr sweet preserved radish/chai poh see notes
  • 2-3 red chilies
  • 1 Tbsp cooking oil
  • 4 cloves garlic
  • 1 tsp sugar
  • 1 Tbsp dark soy sauce



  • Fresh coriander leaves


  • Soak chai poh for 3 minutes. Squeeze dry and chop finely. Chop red chilies, garlic, and coriander leaves. Set aside

Prepare chai poh topping:

  • Preheat a pan/skillet. Add cooking oil. Stir fry garlic and chili for about 10 seconds. Add chai poh, sugar, and soy sauce and stir fry for about 5 minutes. Have a taste. It should be sweet, spicy, and a bit salty. Add more salt or sugar to your taste. 

Prepare the sauce:

  • Mix all the ingredients for sauce in a bowl. Make sure the corn starch dissolves. Pour in a sauce pan and bring to a gentle simmer and cook until the sauce is slightly thickened

Steam the fish:

  • Rinse fish and pat dry with an absorbent paper towel. Place on a steaming dish and steam for about 8 minutes


  • Place the fish on serving platter. Top with chai poh mixture. Drizzle over the sauce. Garnish with cilantro leaves and serve immediately


Sometimes mom likes to mix the salty chai poh and sweet chai poh. You can definitely do so too if you like.