No Chinese New Year table is complete without a beautifully steamed fish.
In Chinese tradition, fish (鱼) symbolises abundance and prosperity - served whole or in generous portions to signify 年年有余 (surplus year after year).
This Steamed Red Snapper with Ginger & Scallion Soy Drizzle is light yet luxurious, allowing the natural sweetness of the fish to shine. Finished with fragrant ginger oil in a glossy soy-based sauce, it’s a timeless festive dish that brings warmth, harmony, and good fortune to the table.
Ingredients:
2–3 pcs red snapper fillet (or any premium white fish)
Salt & white pepper, to season fish
1½ tbsp light soy sauce
2 tbsp hot water
Pinch of sugar (for sweetness and good fortune)
Pinch of salt
2 tbsp ginger, finely julienned
1 sprig scallions, cut into 1-inch lengths
2–3 tbsp vegetable oil
Steps:
1. Combine soy sauce, hot water, sugar, and salt in a small saucepan.
2. Bring to a brief boil, stirring until fully dissolved. Set aside
3. Bring a pot or wok of water to a boil.
4. Pat fish dry and season lightly with salt and white pepper.
5. Arrange fish neatly on a heat-proof plate and steam for 7–10 minutes, until just cooked and tender.
6. Carefully drain away excess steaming liquid to keep flavours clean and refined.
7. Heat vegetable oil in a small saucepan until hot.
8. Add julienned ginger and stir until fragrant and gently sizzling (about 1–2 minutes).
9. Pour in the prepared soy sauce mix and bring to a gentle simmer.
10. Drizzle the hot ginger soy sauce generously over the steamed fish. Top with scallions and serve immediately!