It is a Chinese New Year tradition to steam a whole snapper or pickerel by this method, but I prefer to do grouper fillets because they steam so beautifully. Place bok choy in the bottom of an ...

Scale the grouper with a paring knife ... Finally, drizzle some sweet soy sauce and serve.

The vegetables – myriad variations of choy sum ... grouper (often spelt garoupa) – one that I suspect had only met its end seconds before – served with the traditional garnish of soy ...

Stir-fry garlic, choy sum and soy sauce for 2 minutes, until wilted. Serve fish and choy sum with steamed rice. SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple ...

Steamed Edamames Tossed with Olive Oil-Lemon ... 2 tablespoon minced ginger 2 tablespoons minced garlic 1 cup naturally brewed soy sauce 8 limes, washed, halved, juiced, reserve halves 1 cup ...

In the last 5 minutes, add tofu and bok choy around fish ... When fish is cooked, pour half (1/4 c) soy sauce over fish. Sprinkle pickled ginger, green onions, garlic and peanuts over fish.

Fish is always served at Chinese New Year because it symbolizes prosperity: The Chinese word for fish (yu) is similar to the word for plenty. It is especially good luck to serve it whole.