I grew up celebrating Chinese New Year with my family by watching the lion dances in streets of L.A.’s Chinatown and eating a huge feast at our “family association” (this was a meeting place for four lineage families where they handed down martial arts and cultural traditions to the younger generations).  The amount of food that came out of the kitchen was not only impressive, it was mind blowing.  You would eat one delicious dish after another and when you thought that was it, there was more!  And then when you thought, this must really be the end, there was still more!  I always staggered away from the table so sickeningly full, but not sorry that I tasted everything there was to be tasted.

When I had a family of my own, I decided to create that same tradition of the big feast with loved ones gathered around the table with dish after dish coming steaming hot off the stove filling up those eager bellies.  Every year, I serve a steamed whole fish because the fish is a symbol for prosperity and abundance.   Also, eating a fish served whole is supposed to make your wishes for the year come true.

I used two recipe books to come up with my way of making Chinese New Year Steamed Fish.  (Martin Yan’s Chinatown Cooking and Essentials of Asian Cusine by Corrine Trang)  I typically cook a 3 to 5 pound fish, so instead of steaming in a wok, I staple the fish into parchment paper.  I use a temperature probe with an alarm so that my fish is perfectly cooked and doesn’t get too dry– that’s if I take the fish out promptly and have the garlic oil hot and ready to be drizzled on top.   The fish is beautiful and impressive brought to the table stuffed with ginger, scallions and shiitake mushrooms.  It’s really simple to make, so you really don’t have to wait around for Chinese New Year to feast on it.

Steamed Whole Fish Stuffed With Scallions, Ginger and Shiitakes

One whole fish scaled and gutted (I like to use Onaga because of the  good luck red color; you can use sea bass or snapper)

1/2 cup White wine or sake

For the stuffing:

3/4 c thinly sliced ginger

6 scallions cut into one inch long strips

a large handful of sliced shiitake mushrooms

For the sauce:

3/4 cup soy sauce

2 Tablespoons sugar

3/4 c vegetable oil

1 Tablespoon sesame oil

1 clove smashed garlic

For the garnish:

A handful of sliced scallions

A handful of cilantro

1. Prepare fish for steaming: Cut diagonal slashes 3/4 inch deep into both sides of fish.

2. Place parchment paper on oven-proof serving dish.  Place fish on top of parchment paper.

3. Stuff the slits in the fish and the cavity with the ginger, scallions and shiitakes.

4. Staple 3 sides of parchment paper shut.  Insert temperature probe and pour in wine or sake.  Staple closed remaining open side of parchment paper.

5. Place fish in preheated 350 degree oven.  Take fish out when internal temperature registers 140 degrees.

6. Stir soy sauce and sugar together in a small bowl and pour over steamed fish.

7. Heat sesame oil and vegetable oil on high heat.  Add smashed garlic and swirl around pan.  Pour hot oil over steamed fish and garnish with cilantro and scallions.

Serve with steamed rice.

Chow down!