Chinese-Style Steamed Fish
Looking for some last minute recipes for your Chinese New Year dinner? Here's an easy to make recipe for any authentic Chinese dinner.
Fish is always a major component of a traditional Chinese New Year celebration. Why? Because the word for "fish", sounds like the word for "surplus", or "plenty". So the saying "nian nian you yu" can mean "Have fish every year" or it can also mean "Be prosperous every year."
So have fish this year, and be prosperous!
Talin Market has one of the best selections of fresh seafood in the state. If you have any questions on selecting a fish, just ask one of our fish mongers. They can help you find one, and then clean or fillet it if you want. However, for the best taste, we recommend that you use a whole fish. If you're squeamish, we can even trim the head off for you. The Chinese recommend that you serve your fish whole. If you cut your fish, you cut your prosperity. Who wants to do that? 
Chinese-Style Steamed Fish
Serves 2-3
- 1 large Fish Fillet (approx 1 lb), or Whole Fish (approx 1.5 lb) of Cod, Striped Bass, Halibut, Sea Bass, or Snapper, preferably with the skin on.
- 1 cup Rice Cooking Wine (Aisle 10) or Sake (Aisle 8)
- 5 tbsp Oyster Sauce (Aisle 10)
- 5 tbsp Soy Sauce (Aisle 10)
- 4 tbsp Peanut or Corn Oil (Aisle 15)
- A few springs of Cilantro
- One stalk Green Onion
Combine the rice wine with enough water for your steamer, and heat on high.
On the skin side(s) of the fish, use a sharp knife and cut 3-4 parallel, diagonal slits into the fish. This will ensure that it cooks evenly and doesn't warp.
Place the fish, skin side up on a plate. When the water comes to a boil, place the plate in the steamer. Cover and let steam for 10-15 minutes.
While the fish is cooking, cut the green onion into 2-3 inch sections, and then julienne (cut into thin strips). Cut the cilantro into 2 inch long pieces and set both aside.
When the fish is done, carefully remove it, and drain some of the liquid on the bottom of the plate. Set the fish aside.
On a medium high heat, warm the oyster sauce and soy sauce together in a pan or wok, mixing well. Then pour the mixture over the fish, and garnish with the green onions and cilantro.
Heat the oil on high for about 5 minutes, and then carefully pour over the fish. Be very careful not to splash the oil on yourself!
Serve with rice.