As we make our way towards Lunar New Year, it feels like the right time to try out this simple and incredibly satisfying recipe.
Steamed fish is usually served this time of year at family gatherings at the end of the meal like a ritual, as the Chinese word for “fish” (yú), has the same pronunciation as “surplus” or “extra” (yú).
Hence, it is a dish eaten not only to enjoy but to also usher in an abundance of wealth and prosperity for the year ahead.
Served whole and while it is still simmering, this dish brings with it a gentle hum of gratitude – especially if you’re sharing it with family and friends.
Flavors and pairings:
Deeply soy-rich, ginger-infused and heart-warming. Sprinkle garlic to add crunch and texture. Best served when still sizzling. Perfectly paired with a steaming bowl of jasmine rice.
Ingredients:
1 medium Asian Sea Bass, whole (or filleted, if preferred)
3 1/2 tablespoons light soy
1 1/2 teaspoons sesame oil
3 spring onion stalks
2 thumb-sized pieces of ginger, finely sliced
3 cloves garlic, finely chopped
Cooking process:
Prepare the sauce by combining the light soy and sesame oil. Set aside.
– Cut spring onions into an inch pieces lengthways. Then, separate the green leaves and bulbs. Finely slice the leaves into thin slivers and set aside. Keep the bulbs intact.
– Place the spring onion bulbs and half of the sliced ginger in the fish cavity.
– Steam the fish in a wok or steamer for six to eight minutes and remove.
– Add one tablespoon of hot water to the soy sauce mixture then immediately pour all over the fish.
– Sprinkle spring onion leaves on top of the fish, then set aside.
– Heat three tablespoons of oil in a separate pan. Fry the remaining ginger and garlic until golden, which takes about three to five minutes. While the oil is still smoking hot, pour over the fish and serve.
