Steamed Chinese Fish Recipe for Chinese New Year
Celebrated for its auspicious symbolism, this Steamed Chinese Fish dish is a quintessential centerpiece for Chinese New Year festivities. Its presentation with the head and tail intact signifies a wholesome beginning and end, embodying wishes for abundance and prosperity throughout the year. Choose from a variety of fish like snapper or bass to suit your preference.
- 1 whole snapper
- Coriander and green onion
- 2-inch piece of ginger,
- 4 mushrooms, thinly sliced
- 1 red chili, deseeded and thinly sliced
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- Rinse the fish and pat dry with paper towels.
- Season generously with salt and pepper, both inside and out.
- Stuff half of the sliced onion and ginger inside the fish cavity, then spread the remaining onion and ginger, along with mushrooms and chilli, on top of the fish.
- Place the prepared fish on a heatproof plate that fits inside your stockpot or wok. Combine soy sauce and sesame oil, then drizzle the mixture over the fish.
- Pour approximately 2 inches of water into the stockpot or wok, bringing it to a simmer. Ensure the water level does not touch the steamer.
- Carefully position the plate with the fish inside the steamer, cover, and steam for 8-10 minutes until the fish easily flakes with a knife.
- Remove the plate from the steamer, discard any accumulated liquid, and garnish with coriander before serving.