No CNY dinner is complete without a fish. Gently steamed snow cod, bathed in a ginger scallion infused soy dressing and topped with all the herb fixins synonymous with a Cantonese style fish. Simply classic, while also delectably tasty.
Traditions typically call for a whole steamed fish, but we often struggle to find a big enough steamer, or enough money in the bank to splurge on a whole snow cod. Our hack....fish steaks: thick enough to keep its shape when steaming, yet dainty enough to eat with a pair of chopsticks.
PS: Did you know snow cod in this region is not actually a cod, it is actually the more prized Chilean Seabass, or as we like to call it the Patagonian Toothfish. Ugly name, amazing fish.