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Sweet & Savoury Steamed Cod Fish with Crunchy Turnips & Garlic in Spicy Bean Paste

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 2


For the Ingredients

  • 250 g cod fish steak
  • 2-3 stalks of spring onion chopped (set aside a handful for garnishing)
  • 1 tbsp shaoxing huatiao wine
  • 1 tbsp spicy bean paste
  • 2 tbsp minced garlic
  • 2 tbsp minced ginger
  • 4 tbsp sweet turnips "cai po"
  • 8 tbsp oil

For the Seasonings

  • 1 tbsp sweet rice vinegar
  • 1/2 tsp sesame oil
  • 1/2 tsp sugar


  • Place the cod fish on a steaming plate and drizzle over the shaoxing wine. Cover the plate with a cling film. Boil the water in the steamer and steam the cod fish for approximately 8 minutes.
  • At the same time, heat up the oil in a wok. Once the oil is hot already, reduce the heat to low and add the spicy bean paste (Cover the wok immediately with a cover to prevent the oil from splattering.)
  • Remove the cover of the wok after the oil has stopped splattering and stir fried the spicy bean paste until fragrant. Drain the oil after it has turned red and discard the bean paste, but retaining the oil.
  • Put the oil back to the wok and heat it up slightly. Add the sweet turnips quickly and cover the wok immediately to prevent the turnips from splattering all over. Reduce the heat to low and remove the wok's cover after the sizzling and splattering is reduced. Continue to add the minced garlic, ginger and spring onion and stir fried slightly.
  • Add the seasonings and fry until all are fragrant and become golden brown in colour. Set aside.
  • Remove the fish after steaming completes after 8 minutes and drizzle the sweet and savoury turnips, garlic, ginger, spring onion and sauce from the previous step all over the fish. Garnish with spring onion and serve hot.


If you find the sauce to be too oily, feel free to drain them away instead of drizzling over the fish. (However, bit of it can help to give the fish a shiny glow.) Retain only the turnips, garlic, ginger and spring onion to complement the fish.