As the Lunar New Year approaches, families worldwide prepare to usher in the Year of the Fire Horse with festive meals rich in symbolism and flavor. Amy Poon, founder of the Chinese heritage food brand Poon's London, shares two beloved recipes that capture the essence of this celebration: steamed sea bass with spring onion and ginger, and chicken and Chinese mushroom potstickers. These dishes are not only delicious but also imbued with cultural significance, representing abundance and wealth.
Steamed Sea Bass with Spring Onion and Ginger
This dish is a standout at Amy Poon's restaurant in Somerset House, central London, celebrated for its simplicity and reliance on fresh ingredients. The key to success lies in precise timing and high-quality components. In Chinese culture, fish symbolizes surplus and prosperity, making it a staple for Lunar New Year feasts.
Ingredients and Preparation
For the light stock: Combine 5-6 coriander stalks, 1 spring onion, 1-2 slices of fresh ginger, a pinch each of salt and ground white pepper, and ¼ teaspoon sugar in a small pan with 80ml water. Simmer for 8-10 minutes until fragrant, then keep warm.
For the fish: Use 1 whole sea bass (at least 400g), cleaned and dried. Make an incision near the dorsal fin for even cooking. Stuff the belly with julienned spring onions and ginger, then season with sea salt, white pepper, and a dash of Shaoxing wine. Steam for about 6 minutes per 600g of fish, until the thickest part is easily pierced with a chopstick.
For the sauce: Mix 50ml light soy sauce into the hot fragrant stock. After steaming, transfer the fish to a platter, discard the belly stuffing, and garnish with remaining julienned spring onion, ginger, and coriander leaves. Pour the sauce over the fish, then drizzle with 60ml of sizzling-hot vegetable oil to wilt the toppings. Serve immediately with steamed jasmine rice.
Chicken and Chinese Mushroom Potstickers
Potstickers, shaped like ancient Chinese currency, symbolize wealth and are perfect for communal cooking. Amy Poon recommends hand-chopping chicken thighs for a superior texture, turning the preparation into a therapeutic activity. This recipe yields 40-50 dumplings, ideal for sharing with loved ones.
Ingredients and Method
For the filling: Combine 500g boneless, skinless chicken thighs (minced by hand), 25g minced ginger, 25ml light soy sauce, 20g potato starch, 20ml Shaoxing wine, 1 teaspoon sugar, ½ teaspoon salt, ½ teaspoon white pepper, and 15ml sesame oil. Mix in a stand mixer until sticky, then fold in 200g rehydrated Chinese mushrooms (chopped) and 50g finely chopped spring onions.
Assembly and cooking: Place a teaspoon of filling in the center of store-bought potsticker wrappers, wet the edges, and seal tightly. In a hot frying pan with oil, arrange dumplings in a single layer and fry until bottoms are golden. Add boiling water to halfway up the sides, cover, and cook for 4-5 minutes. Uncover and cook until liquid evaporates and bases are crisp. Serve with chilli vinegar dressing or chilli oil for dipping.
These recipes highlight the joy and tradition of Lunar New Year, offering a flavorful way to celebrate with family and friends. Kung hei fat choi!
