Chinese Style Steamed Fish

This year, Chinese New Year (Chinese Spring Festival) falls on February 10. Just like Christmas in the Western world, Chinese New Year is the biggest celebration and most significant event in Chinese community. It marks the first day of the first month of lunar calendar. The New Year is celebrated for 15 days with lots of family reunions, plenty of food and children wishing well wishes to the elderly and receive red pockets with money in return. Family members from near and far away will come home to eat dinner on the Eve of Chinese New Year. 

The festive dinner is a well spread of duck, chicken, fish, fresh vegetables and other symbolic foods in accordance to specific Chinese ethnic. My family is a Fukien (part of Southern China) and longevity noodle is a must to be served on the Eve of Chinese New Year to symbolize long lives. Fish and chicken/duck must be served whole with its head and tail/feet. To some, this may look unappetizing but to Chinese, serving fish whole is a symbol of abundance and wishing for a good beginning and end.

Chinese style steamed fish is usually served in every household on the Chinese New Year's eve. The most important key to this dish is to use the freshest fish you could find. The fish is then steamed with a mixture soy sauce and black bean sauce, top with shredded ginger and green onions. Tomatoes are not commonly used in this dish but I grew up eating steamed fish with tomatoes. My mother likes to add in tomatoes for a kick of refreshing taste and sourness. This dish is so simple and can also be served for your everyday meal.

I wish all you all a healthy, happy and prosperous year. Gong Hey Fat Choi! Gong Xi Fa Chai!

Skill Level: Easy

Serves: 4

INGREDIENTS:

• 1 whole fish such as tilapia, white pomfret or green sea bass
• 3 spring onions, finely julienned
• 1 thumb size ginger, finely julienned to the thinnest strips you can manage
• 1 tomato, quartered 
• 1 clove of garlic, minced
• 1 tbsp vegetable oil

For the sauce: 

• 2 1/2 tbsp Lee Kum Kee brand Seasoned Soy Sauce for Fish
• 1 tsp black bean sauce
• 1/4 tsp sesame oil

METHOD: 

1. Lay 1/2 amount of finely julienned ginger and green onions on a heat-proof plate. Lay the fish on top
2. Cut a tomato into 8 wedges and place them surrounding the fish
3. In a small bowl, mix the sauce ingredients together and pour onto the fish 
4. Add another 1/4 amount of julienned ginger and green onions on top of the fish
5. Heat up enough water in a steamer. Once boiled, steam the fish on medium heat for 15 to 20 minutes
6. Meanwhile, heat up 1 tbsp cooking oil in a pan. Fry the minced garlic till golden brown 
7. Once the dish is done, add the remaining julienned ginger and green onions on top
8. Finally, drizzle the crispy garlic and its oil on top