Steamed Fish with Scallion and Ginger

Whoa… Chinese New Year is coming tomorrow! Growing up, we usually have a family gathering (and a cookout) the night before. You can call it like Chinese New Year’s eve celebration. So today, I am sharing a recipe, Steamed Fish with Scallion and Ginger.

Having a fish is kind of a “must-have” dish for Chinese New Year’s celebration. There is a phrase which means “may every year brings you prosperity or abundance”, (年年有余 – nian nian you yu). Because fish in Chinese, (魚 or 鱼) “yu”, sounds similar to prosperity in Chinese, (余) “yu”, then it is becoming a tradition to have fish for Chinese New Year celebration. It’s the same kind of idea like having turkey for Thanksgiving dinner.

Today’s fish recipe, Steamed Fish with Scallion and Ginger, has a very delicate, light taste that can help to wash away and balanced-out some of the other greasy dish-yet-delicious Chinese New Year’s meals. It is a very simple dish, yet, very elegant looking. Whenever we have family gathering, we will never miss to have this steamed fish among the gazillion dishes.

For those of you who do not like to eat fish with bone, I know you are out there somewhere, you can substitute the whole fish with fish fillet. Also, the rice wine can be replaced with any kind of cooking wine.

Tips: To check whether the steamed fish is done, poke the fish with pork/chopstick, the flesh should flakes easily. 

Ingredients:

• 1 to 1.5 lbs whole white fish – (In this recipe, I use Golden Pompano)
• 2 stalks of scallions – cut into 1 inch diagonally
• 2-inch piece of ginger – cut into roughly 1 inch thick
• Salt and pepper

Garnish:

• 2 stalks of scallions – cut into 1 inch diagonally
• 2-inch piece of ginger – finely julienned
• 2 tablespoons olive oil

Sauce: 

• 1 1/2 tablespoons rice wine
• 1 teaspoon sesame oil
• 2 tablespoons soy sauce
• A pinch of sugar

Directions:

• Clean the fish and pat dry with paper towels
• Season the fish with salt and pepper inside out. Stuff the ginger inside the fish
• Place the fish on the steamer over boiling water. Sprinkle ginger and scallion on top of the fish
• Steam about 8 minutes or until the fish is done. Then, you can start plating the fish
• Meanwhile, mix all the “Sauce” ingredients in a small bowl – set aside
• Heat the cooking oil in a small pan until you see some smoke
• Add the scallion and ginger to the pan for about 10 seconds – it should bring out their flavor
• Pour the hot “Garnish” all over the fish
• Drizzle it with the “Sauce”. Serve it while it is sizzling for its fullest flavor.