This dish is a must-have at your Chinese New Year dinner table. Fish, in Chinese culture represents long life and abundance, and is usually served with the head on, as this is believed to fulfil your wishes for the year!
RECIPE: Steamed Whole Fish with Ginger and Spring Onions
One whole fish (eg. sea bass, red snapper) scaled and gutted
2 tablespoons peeled and thinly sliced ginger
2 spring onions cut into 1in long strips
2 cloves garlic, minced
2 tbsp soy sauce
1 tsp oyster sauce
1 tsp sesame oil
1 tbsp vegetable oil
1/2 tsp rice wine vinegar
1/2 tsp sugar
pinch of salt
handful of fresh coriander leaves
Bamboo Steamer rack/basket – This can either be placed on a wok or saucepan over 2 inches of boiling water. (The water should not touch the bottom of the steamer).
- On both sides of the fish, cut deep incisions across width at 3 cm (1″) intervals.
- Sprinkle with salt inside and out.
- Cut spring onions into 2 or 3 sections, then slice lengthways into thin strips. Julienne ginger slices. Insert spring onions, garlic and ginger into incisions – any excess can be placed inside fish.
- Place fish in a steamer. Steam on a medium heat for about 10 minutes.
- Place fish on a serving dish.
- Mix soy sauce, vinegar, oyster sauce, and sugar and pour over fish.
- Remove water from wok. Add both sesame and vegetable oil to wok, heat till sizzling and pour over fish.
- Garnish with chopped coriander and serve.