This Steamed Fish with Preserved Radish is another one of those comforting home-cooked dishes I really enjoy making. Best of all, It’s quick, easy and delicious — everything comes together in less than 20 minutes.
The flavours of this Steamed Fish with Preserved Radish dish is a mix of savoury, sweet and slightly spicy notes, balanced with the natural sweetness from the steamed fish. I also love the chewy bite from the preserved radish paired with the tender, flaky fish.
Honestly, I’m not exactly sure how I came up with the flavours for this Steamed Fish with Preserved Radish. It’s inspired by dishes I had at the local eateries, as well as the preserved radish dishes my Dad used to make. It is comforting and satisfying, especially when enjoyed with a warm bowl of rice.
What is preserved radish?
Preserved radish (菜脯 choy poh in Cantonese) is a common ingredient in Chinese cooking, often used in stir-fries, steamed dishes, and even dim sum recipes. It’s made from daikon radish that has been preserved with salted or sugar.
There are usually two types available:
- Salty preserved radish
- Sweet preserved radish
They each have different flavour profiles and textures. The salty version adds a salty umami depth, while the sweet one brings a nice sweetness. For this recipe, I used both to create a balanced sauce that complements the steamed fish perfectly.
What fish can I use for this Steamed Fish with Preserved Radish recipe?
You can use any white-fleshed fish for this dish.
Some great options include:
- Grouper
- Cod
- Snapper
- Sea bass
- Tilapia
- Sole
Fish fillets work well and are easier to handle, but you can also use whole fish if you prefer. Just make sure to clean it thoroughly and remove any blood clots around the belly area to prevent fishy flavours.
Why you’ll love this recipe?
Quick and Easy – Ready in under 20 minutes, with very little prep.
Healthy Steaming Method – No deep-frying or stir-frying involved—just steaming for a lighter, cleaner meal.
Comforting, Balanced Flavours – Sweet, savoury, and slightly spicy with chewy radish bits.
Minimal Cleanup – Everything goes into one plate for steaming—easy prep and even easier cleanup.
Great with Rice – The sauce makes it perfect to spoon over a hot bowl of rice.
Family Friendly – Mild and comforting flavours make it great for kids and adults alike.
Simple and Fuss-Free – Just a handful of pantry ingredients and very little prep work.
If you love this Steamed Fish with Preserved Radish Recipe, you might also like my Steamed Eggs with Minced Pork Recipe.
Cooking Tips for Steamed Fish with Preserved Radish Recipe:
Don’t soak preserved radish – A quick rinse is enough. Soaking will dilute its flavour.
Use both sweet and salty versions – Combining both gives a more balanced taste.
Don’t over-blend – The preserved radish mixture should be coarse, not a paste.
Cooking time – Overcooked fish will turn dry. You’ll need to experiment with the cooking time as everyone’s stove heat, plate material is different.
Add the sauce while hot – Pouring the warm sauce over freshly steamed fish keep the fish hot.
Use a steam basket – When using normal steamers, usually there will be water condensation resulting in water dripping into the dish. It is recommended to get a bamboo basket to prevent water condensation. You can find bamboo baskets here.
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Print Recipe for Steamed Fish with Preserved Radish Recipe:
Steamed Fish with Preserved Radish Recipe
Ingredients
- 450 grams fish fillet 450克鱼片
- 40 grams salted preserved radish 40克咸菜脯
- 30 grams sweet preserved radish 30克甜菜脯
- 2 cm ginger 2厘米姜
- 6 cloves garlic 6瓣蒜
- 2 red chili 2个红辣椒
- 3-4 tablespoon cooking oil 3-4汤匙食用油
Garnish 装饰:
- 1 stalk spring onion 1根葱
Instructions
Prep the preserved radish sauce
- Rinse both sweet and salty preserved radish briefly under water (no need to soak).
- Add preserved radish, garlic, ginger, and chilies into a food processor.
- Pulse until roughly chopped into tiny bits—don’t blend into a paste. (Alternatively, chop everything finely by hand)
Prep the fish
- Clean the fish with water. (Remove any red clots around belly area). Arrange cleaned fish fillets on a heatproof plate.
- Bring water in a steamer to a boil.
- Steam fish over high heat for 6–8 minutes until fully cooked. (Use a chopstick to test: if it pokes through easily, it’s done.)
Cook the sauce
- In a small pan, heat a few tablespoons of oil.
- Add the chopped radish mixture.
- Sauté on medium heat until fragrant.
Assemble
- Spoon the hot sauce generously over the steamed fish.
- Garnish with chopped spring onions and optional chili slices.
- Serve immediately with hot rice.