FuchsiaDunlop-steamed fish

This Sunday, February 10th, marks the Chinese New Year and ushers in the Year of the Snake. It is traditional in China to prepare a whole fish as part of the New Years meal. The Chinese word for fish – yu – sounds like the word for prosperity. The play on words is what inspired this tradition. This weekend on the show Evan interviews Fuchsia Dunlop - food writer, cookbook author and the first Westerner to train at the Sichuan Institute of Higher Cuisine. Her new book Every Grain of Rice, is a wonderful introduction to cooking Chinese food at home.

Dunlop describes this recipe for Steamed Sea Bass with Ginger and Spring Onion (Qing zheng lu yu 清蒸鱸魚) as “one of the easiest dishes to prepare.” She continues, “yet [it] is greeted with more delight at the dinner table than almost any other. The cooking method is typically Cantonese, which is to say that it relies on superbly fresh produce and minimal intervention: the seasonings are there just to enhance the flavor of the fish.” Here in Southern California where fresh produce is abundant, it feels like a perfect match.

Keep reading for the recipe…

 

KCRW Radio App TuneIn Stitcher SoundCloud iTunes

BROUGHT TO YOU BY