A Singaporean Mum

Simple, comforting, and full of umami — Chye Poh Steamed Fish is one of those dishes that proves you don’t need many ingredients to create something truly delicious.

With tender seabass gently steamed and topped with fragrant garlic-fried chye poh, this humble home-style dish is light yet satisfying, quick to prepare, and perfect for busy weeknights when you want something nourishing without standing too long in the kitchen.

Here’s how I do it!

Ingredients

1 seabass fillet (or any preferred fish)

2 tbsp soy sauce

6 slices ginger

Coriander (for garnish)

Chai Por Topping

Chye poh (preserved radish)

2–3 tbsp minced garlic

Method

1. Prepare the Fish

• Place ginger slices at the bottom of a heatproof plate.

• Lay the fish on top of the ginger.

2. Prepare the Chye Poh Topping

• Soak chye poh in water for 10 minutes to reduce saltiness.

• Drain and squeeze dry.

• Heat oil in a pan over low heat. Fry chye poh until slightly crisp.

• Add minced garlic and continue frying until golden brown and fragrant.

3. Steam the Fish

• Drizzle evenly with 2 tbsp soy sauce.

• Steam over high heat for 6–7 minutes, or until the fish is just cooked through.

• Remove from steamer and set aside.

4. Assemble & Serve

• Spoon the chye poh garlic topping over the steamed fish.

• Garnish with fresh coriander.

• Serve immediately while hot.