As we approach the Lunar New Year, the excitement in the air is palpable. Renowned chef Amy Poon invites us to embrace this festive season with two delectable recipes: steamed seabass infused with ginger and spring onions, alongside enticing chicken and Chinese mushroom potstickers. Both dishes are not only a feast for the senses but also steeped in rich cultural symbolism, perfect for welcoming the Year of the Fire Horse.
A Culinary Tradition
For many, the Lunar New Year is a time of joy, family gatherings, and, of course, food. Amy Poon, the founder of the Chinese heritage food brand Poon’s London, emphasises the significance of the holiday, noting that her children eagerly anticipate the celebrations, often placing them above Christmas. “New clothes, cash, booze, and food – what’s not to love?” her eldest child quips, capturing the essence of this vibrant tradition.
The customs surrounding the Lunar New Year are as diverse as the dishes served. Each family may have unique rituals, yet they all resonate with themes of prosperity, luck, and togetherness. Food plays a central role in these celebrations, with dishes chosen for their symbolic meanings. For instance, in Chinese culture, the word for “fish” sounds like the word for “surplus,” making fish a must-have for abundance in the coming year. Similarly, dumplings are shaped like ancient gold ingots, representing wealth.
Steamed Seabass with Spring Onion and Ginger
One of the standout dishes at Poon’s restaurant in Somerset House, this steamed seabass is both simple and sophisticated. With its fresh ingredients and emphasis on timing, it promises to be a crowd-pleaser for any New Year gathering.
Ingredients and Preparation
**Prep Time:** 15 minutes
**Cook Time:** 15 minutes
**Serves:** 4
**For the Light Stock:**
– 5-6 coriander stalks
– 1 spring onion
– 1-2 slices fresh ginger
– A pinch of salt and ground white pepper
– ¼ tsp sugar
**For the Fish:**
– 1 whole sea bass (minimum 400g), cleaned and dried
– 2-3 spring onions, finely julienned
– 60g fresh ginger, peeled and finely julienned
– Sea salt and white pepper
– A dash of Shaoxing wine
– 30g coriander leaves
– 60ml hot neutral vegetable oil
**For the Sauce:**
– 50ml light soy sauce
– 60ml prepared light stock
Start by preparing the stock: combine all stock ingredients with about 80ml of water in a small pan and bring to a gentle simmer for 8-10 minutes until fragrant. Keep it warm.
Before cooking, remove the fish from the fridge for about 15 minutes. Make a small incision near the dorsal fin to ensure even cooking. Stuff the cavity with a handful of the julienned spring onions and ginger, then season with sea salt, white pepper, and a splash of Shaoxing wine.
Steam the fish for approximately six minutes per 600g, or until easily pierced at the thickest part. Meanwhile, mix the soy sauce with the warm stock. Once cooked, carefully transfer the fish to a platter, discard the ginger and spring onion from inside, and garnish with the remaining aromatics. Drizzle with the sauce and finish with hot vegetable oil over the toppings to wilt them, serving immediately alongside steamed jasmine rice.
Chicken and Chinese Mushroom Potstickers
Gather friends and family for a fun-filled cooking session reminiscent of celebrated culinary scenes from films like *Crazy Rich Asians*. These potstickers are not only delicious but also a nod to tradition and togetherness.
Ingredients and Preparation
**Prep Time:** 15 minutes
**Cook Time:** 45 minutes
**Makes:** 40-50 potstickers
– 500g boneless, skinless chicken thighs (or chicken mince)
– 25g fresh ginger, minced
– 25ml light soy sauce
– 20g potato starch
– 20ml Shaoxing wine
– 1 tsp sugar
– ½ tsp salt
– ½ tsp ground white pepper
– 15ml sesame oil
– 200g rehydrated Chinese mushrooms, chopped
– 50g spring onions, finely chopped
– Potsticker wrappers
Dice and then mince the chicken thoroughly, using the back of your knife or a stand mixer. Combine the minced chicken with ginger, soy sauce, potato starch, Shaoxing wine, sugar, salt, and pepper. Mix until sticky, then fold in the mushrooms and spring onions.
To form the potstickers, place a teaspoon of filling onto a wrapper, moisten the edges, fold, and seal tightly. Heat oil in a large frying pan and arrange the potstickers in a single layer. Fry until golden, then add boiling water halfway up the sides of the potstickers, cover, and cook until the water evaporates and the bottoms are crispy. Serve with a spicy chilli vinegar dressing for dipping.
Why it Matters
These vibrant dishes not only bring joy and flavour to the Lunar New Year celebration but also embody the spirit of togetherness and cultural heritage. By sharing these recipes, Amy Poon highlights the importance of tradition in modern life, encouraging families to connect through cooking and sharing meals. As we gather around the table this Lunar New Year, let us embrace the rich symbolism of our culinary choices and the bonds they create, welcoming abundance, prosperity, and love into our lives for the year ahead.
