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Thread: Chinese new year, what should I cook??

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[quote=MARRIE,267143]Dave, it's easy to cook,

Chinese prefer their fish whole – head, tail, skin, and often fins, all intact. Compared to fillets, fish cooked in its own package, so to speak, is much juicier and more flavourful.

Serves 2 to 4

Ingredients
I medium sized white fleshed whole fish (such as sea bass or red snapper)
1/2 teaspoon salt
2 tablespoons soy sauce
1/2 teaspoon rice wine vinegar 
1 tablespoon salad oil 
3 or 4 slices ginger
2 stalks spring onion 
Few sprigs coriander leaves

Method

Rinse and drain fish. Score the skin widthways at 2 cm intervals on both sides. 
Place the fish on a large plate. Sprinkle with salt inside and out, and let rest for 10 minutes. 
Cut the spring onions into 2 or 3 sections. Then slice them lengthways into thin strips (purely decorative – the green parts will curl). 
Place the fish in a steamer. Lay the ginger slices, on the fish. 
Steam the fish on a medium heat for about 10 minutes. 
Mix soy sauce and vinegar. 
Place the fish on a serving plate. 
Pour sauce over fish. 
Toss out any water from the wok. Add the oil to wok, bring to a boil. Pour sizzling oil over fish. 
Garnish with chopped coriander and serve. 
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