Ikan Goreng Chai Poh
Fried Fish with Preserved Radish
Yes, with a tweak: explicitly request no added sugar in the chai poh topping or any sauce. About 6g net carbs per serving, lower than 5 in 10 Malaysian dishes.
What it is
A popular Chinese-Malaysian dish where a whole fish (often pomfret or snapper) is deep-fried until crispy, then topped with a savory stir-fry of 'chai poh' (preserved radish), garlic, chili, and usually spring onions. The salty, umami-rich topping complements the fresh fish.
Key ingredients
Whole fish (e.g., pomfret, snapper), preserved radish (chai poh), garlic, bird's eye chilies, spring onions, soy sauce (keto-friendly), white pepper, cooking oil for frying.
How to make it keto
Explicitly request no added sugar in the chai poh topping or any sauce. Ensure the soy sauce used is low-carb/keto-friendly (no sugar added).
Say this to the waiter (Malay)
Ikan Goreng Chai Poh ini, jangan letak gula dalam topping chai poh atau sos. Guna kicap tanpa gula ya.
For Ikan Goreng Chai Poh, please ensure no sugar in the chai poh topping or sauce. Use sugar-free soy sauce.
Watch out for
Preserved radish (chai poh) can sometimes be sweetened; soy sauce often contains sugar and wheat. Excess oil from deep frying.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Malaysian menuAll 735 Malaysian dishes ›
