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Prosperity on a Plate: Serving up Ginger and Spring Onion Whole Steamed Barramundi Fish for Lunar New Year


If there’s one dish that defines Lunar New Year cooking, it’s a beautifully prepared whole steamed fish with ginger and spring onion. Simple, refined and deeply symbolic, this classic Cantonese recipe represents abundance, prosperity and good fortune — making it a must-have centrepiece on any New Year table.

 

This recipe focuses on using premium, authentic Asian ingredients to let the natural sweetness of the fish shine. Gently steamed to perfection and finished with fragrant ginger, fresh spring onion and sizzling hot oil, it’s the kind of dish found in the best Chinese banquet restaurants — yet surprisingly easy to recreate at home with the right quality seafood and pantry staples.

 

Whether you’re searching for an authentic Chinese steamed fish recipe, cooking for Lunar New Year, or looking to elevate your Asian home cooking with restaurant-quality ingredients, this ginger and spring onion steamed fish delivers purity of flavour, cultural tradition and effortless elegance in every bite.



 

METHOD:

- Score each side of the the fish- Stuff the fish with a few slices of ginger and chopped spring onions- Place the fish onto a suitable size platter that will fit inside your steamer (we used a wok with a lid but be sure to place something in the bottom of the wok to elevate the plate off the bottom).

 

- Cover top of fish with half of the julienned ginger- Place the plate into a steamer (or wok with a lid) and steam for 15-20 minutes or until fully cooked (this will depend on the size of your fish).- Pour the liquid from the cooked fish into a bowl and keep it aside for the final sauce.TO FINISH:- Add soy sauce, sugar, chicken powder and sesame oil to a bowl and mix. Add the reserved fish liquid and mix. Pour over the cooked fish.- Sprinkle remaining julienned ginger and finely chopped spring onions onto the cooked fish.- Heat the peanut oil in a small pot until it starts to smoke.- Carefully pour it over the spring onion and ginger on the fish.- Garnish with coriander and serve with steamed rice.



Ingredients



Main Ingredients:

  • 1 Whole Barramundi

  • 100ml Water

  • 2 Tbsp Shao Xing wine

  • 50g Ginger (Julienned)

  • 2 Stalks spring onion (Finely sliced)

  • 2 Tbsp peanut oil


Fish Stuffing: 

  • 1 stalk spring onion (Roughly chopped)

  • A few slices of ginger (Roughly chopped)

 

Sauce:

  • 1 Tsp sugar

  • 4 Tbsp light soy sauce

  • 1/2 tsp sesame oil

  • 1/2 tsp chicken powder

  • White pepper


Garnish:

  • Coriander



Instructions


  1. Score each side of the fish

  2. Stuff the fish with a few slices of ginger and chopped spring onions

  3. Place the fish onto a suitable size platter that will fit inside your steamer (we used a wok with a lid but be sure to place something in the bottom of the wok to elevate the plate off the bottom).

  4. Cover top of fish with half of the julienned ginger

  5. Place the plate into a steamer (or wok with a lid) and steam for 15-20 minutes or until fully cooked (this will depend on the size of your fish).

  6. Pour the liquid from the cooked fish into a bowl and keep it aside for the final sauce.

  7. To finish, add soy sauce, sugar, chicken powder and sesame oil to a bowl and mix. Add the reserved fish liquid and mix. Pour over the cooked fish.

  8. Sprinkle remaining julienned ginger and finely chopped spring onions onto the cooked fish.

  9. Heat the peanut oil in a small pot until it starts to smoke.

  10. Carefully pour it over the spring onion and ginger on the fish.

  11. Garnish with coriander and serve with steamed rice.


ENJOY X


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