STEAMED SEA BASS

                           





Fish plays a big role in Chinese celebrations. When served whole, including the head and the tail, it beckons a good beginning and end to the year. The Chinese word for fish "Yu" sounds like the words for wish and abundance. Eating fish on Chinese new year symbolizes prosperity for the whole year. 





Ingredients:





1 whole fresh sea bass, cleaned and scaled

1''x1" square of ginger, cut into thin strips

2 stalks of spring onions, cut into fine strips, green and white parts separated

2 pcs. dried Chinese mushrooms, soaked, stem removed and cut into strips 

1 tbsp. Siao Sing wine or dry sherry

2 tbsps. brown sugar

2 tbsps. light soy sauce

1 tsp. sesame oil

2 cloves of garlic, cut into strips

1 1/2 tbsps. of oil





Method:





Prepare a steamer or a wok and pre-heat. Put the cleaned fish on a platter. Sprinkle 1 tbsp. of the sugar inside the fish and 1 tbsp. on top of the fish. Put a few strips of the ginger and white parts of the spring onions inside the fish. Put the rest on top of the fish. Top with the Chinese mushroom strips and steam for 10-15 minutes or until the fish is cooked. To test, part the toppings, and cut a slit on top of the fish. If the knife goes in easily, the flesh is opaque and there's  no red streaks on the fish bones, then it is done. Top with the green part of the spring onions and pour in the soy sauce and sesame oil. Scoop a few spoonfuls of sauce on top of the fish. Heat up the oil and fry the garlic for one minute. Immediately pour on top of the spring onions. Serve the fish while hot. 









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