Luck and prosperity are very important for the Chinese, so traditionally there is always fish at the dining table during New Year's Eve. The reason for this is that the Chinese word for fish is “yu”, which sounds similar to the word for abundance and wealth.
Ingredients:
- 1 sea bass
- 2 spring onions, in thin strips
- Fresh ginger, in slices of 5 mm
- 2 Tbsp oil
- 2 Tbsp seafood soy sauce
How to prepare it:
Clean the sea bass and take out the intestines (or ask the fish seller to clean it). If the fish is thick, make a few cuts in the thickest parts of the fish. Cut 5 slices of fresh ginger into thin strips.
How to cook it:
Place the fish on a plate that fits in the steamer. Put the ginger strips on top. Steam the fish. The duration depends on how big and thick the fish is. Take the plate out of the steamer and drain the steam moisture. Put the sliced spring onions on the fish.
Heat 2 tablespoons of oil in a saucepan until it’s boiling. Then pour the heated oil over the fish carefully. The spring onions are supposed to start sizzling. Then pour two tablespoons of seafood soy sauce over the fish.