30+ Decadent Chinese New Year Whole Fish Recipes You’ll Love

Chinese New Year is a time for family gatherings, delicious feasts, and meaningful traditions.

One of the most iconic dishes served during this time is whole fish, which symbolizes abundance, wealth, and prosperity for the year ahead.

The fish is typically prepared in a way that honors tradition while also showcasing the rich flavors of Chinese cuisine. Whether it’s steamed, fried, or served in a savory sauce, whole fish dishes are a must-have on the New Year’s table.

In this blog, we’ve rounded up over 30 diverse and flavorful whole fish recipes to help you bring the spirit of good fortune to your Chinese New Year celebrations.

From classic steamed fish with ginger and scallions to bold and spicy hot and sour fish dishes, you’ll find recipes that suit every palate.

These recipes are not only delicious but also visually stunning, perfect for impressing your guests and making your New Year feast truly special.

30+ Decadent Chinese New Year Whole Fish Recipes You’ll Love

As you prepare for Chinese New Year, remember that the tradition of serving whole fish is a symbol of good luck and prosperity.

Each recipe in this collection offers a unique flavor profile, from the richness of sweet soy sauces to the tangy zing of hot and sour combinations.

These dishes are not just about nourishment; they are about celebrating the joy of family, fortune, and new beginnings.

No matter which recipe you choose, the presence of whole fish on your dinner table will surely enhance the festive atmosphere and bring positive energy for the year ahead.

Whether you’re an experienced cook or just starting your Chinese New Year culinary journey, these 30+ whole fish recipes will guide you toward a prosperous and delicious New Year.

Steamed Whole Fish with Ginger and Scallions (清蒸全鱼)

Steamed whole fish is a traditional Chinese New Year dish symbolizing abundance, harmony, and good fortune. The fresh, tender fish is delicately flavored with ginger, scallions, and soy sauce, allowing the natural sweetness of the fish to shine through. This simple yet elegant dish is a centerpiece on Chinese New Year tables and is often served with a steamed rice accompaniment.

• Ingredients:
  1. 1 whole fish (typically grouper, tilapia, or snapper), cleaned and scaled
  2. 2-3 slices of fresh ginger, julienned
  3. 2-3 scallions, cut into 3-inch lengths
  4. 2 tablespoons soy sauce
  5. 1 tablespoon rice wine or Shaoxing wine
  6. 1 teaspoon sesame oil
  7. 1 tablespoon vegetable oil
  8. 1 teaspoon sugar (optional)
  9. Salt and white pepper, to taste
• Instructions:
  1. Rinse the fish under cold water and pat it dry with paper towels. Score the fish on both sides with shallow cuts to allow better flavor absorption.
  2. Place ginger slices and scallion lengths inside the fish cavity and on top.
  3. In a small bowl, mix soy sauce, rice wine, and sugar (if using).
  4. Bring a pot of water to a boil and prepare a steaming setup (a bamboo steamer or a steaming rack in a large pot).
  5. Place the fish on a heatproof plate, ensuring it is level to avoid spills.
  6. Steam the fish over medium heat for about 8-10 minutes or until the flesh is opaque and tender.
  7. While the fish is steaming, heat vegetable oil in a small pan until hot. Add sesame oil and pour it over the steamed fish once it’s done.
  8. Drizzle the soy sauce mixture over the fish and garnish with extra scallions and ginger.

Steamed whole fish represents good luck and wealth in Chinese culture, and this dish is sure to bring prosperity to the New Year celebration. Its simplicity highlights the freshness of the fish while infusing it with aromatic ginger and scallions. Steaming preserves the delicate texture of the fish, making it both healthy and flavorful. This recipe is easy to prepare and offers a taste of traditional Chinese cuisine that the whole family can enjoy.

Sweet and Sour Whole Fish (糖醋全鱼)

Sweet and sour fish is a popular Chinese New Year dish that balances the sweetness of sugar with the tanginess of vinegar, creating a flavor-packed experience. The crispy fish is coated in a tangy sauce made from a combination of vinegar, ketchup, sugar, and soy sauce, bringing a vibrant, mouthwatering contrast. This dish is perfect for those who enjoy bold flavors and is a surefire hit during the celebrations.

• Ingredients:
  1. 1 whole fish (such as tilapia or bass), cleaned and scaled
  2. 1/4 cup cornstarch (for dredging)
  3. 2 tablespoons vegetable oil (for frying)
  4. 1/2 cup ketchup
  5. 3 tablespoons rice vinegar
  6. 3 tablespoons sugar
  7. 2 tablespoons soy sauce
  8. 1/4 cup water
  9. 1 tablespoon sesame oil
  10. 1/4 teaspoon ginger powder or 1 tablespoon fresh ginger, minced
  11. 1/4 teaspoon garlic powder
  12. 1 bell pepper, sliced into strips
  13. 1 small onion, sliced into rings
  14. Green onions, chopped, for garnish
• Instructions:
  1. Pat the fish dry with paper towels. Lightly dredge the fish in cornstarch, making sure to coat it evenly.
  2. Heat vegetable oil in a large pan or wok over medium-high heat. Once hot, fry the fish for about 5-6 minutes on each side, or until golden brown and crispy. Remove the fish and set it aside on a plate.
  3. In a separate pan, combine ketchup, rice vinegar, sugar, soy sauce, water, sesame oil, ginger, and garlic. Bring to a simmer and cook for about 3-4 minutes, until the sauce thickens slightly.
  4. Add the bell peppers and onions to the sauce, and cook for an additional 2-3 minutes until softened.
  5. Carefully pour the sauce and vegetables over the fried fish.
  6. Garnish with chopped green onions before serving.

This sweet and sour whole fish is a delightful balance of crispy texture and bold, tangy flavors, perfect for celebrating the Chinese New Year with a little bit of fun and flair. The crispy fish skin absorbs the vibrant sauce, enhancing each bite with a combination of sweetness and acidity. The bright colors and lively flavors make it a festive dish that can’t be missed during the celebration, adding a touch of joy to your table.

Braised Whole Fish with Shiitake Mushrooms and Soy Sauce (红烧全鱼)

Braised whole fish in a savory soy-based sauce with earthy shiitake mushrooms is a rich and hearty dish that represents abundance and harmony. The braising process allows the fish to absorb the umami flavors of the sauce, while the mushrooms add depth and richness. This dish is traditionally enjoyed with steamed rice, making it a comforting and satisfying meal for family gatherings during Chinese New Year.

• Ingredients:
  1. 1 whole fish (such as carp or tilapia), cleaned and scaled
  2. 10-12 shiitake mushrooms, sliced (fresh or rehydrated)
  3. 2 tablespoons soy sauce
  4. 1 tablespoon dark soy sauce
  5. 1 tablespoon rice wine
  6. 1 tablespoon sugar
  7. 2 tablespoons vegetable oil
  8. 2-3 slices ginger, julienned
  9. 3-4 cloves garlic, minced
  10. 2-3 dried red chilies (optional for spice)
  11. 1/2 cup water or fish stock
  12. 2-3 scallions, chopped
  13. Salt and white pepper, to taste
• Instructions:
  1. Heat vegetable oil in a large pan or wok over medium heat. Once the oil is hot, sauté ginger, garlic, and dried chilies (if using) for about 1 minute until fragrant.
  2. Add the mushrooms to the pan and stir-fry for 2-3 minutes until softened.
  3. Gently place the whole fish into the pan, ensuring it is evenly coated with the aromatics and mushrooms.
  4. Pour in the soy sauce, dark soy sauce, rice wine, sugar, and water (or fish stock). Bring to a boil and then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the fish is tender and infused with the flavors of the sauce.
  5. Season with salt and white pepper to taste. If necessary, thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
  6. Garnish with chopped scallions before serving.

The braised whole fish with shiitake mushrooms is a comforting and flavorful dish, offering a combination of umami-rich sauce and tender fish. The mushrooms provide an earthy depth, while the soy-based sauce gives a savory finish that pairs perfectly with rice. This dish is a beautiful way to mark the Chinese New Year, symbolizing abundance and the closeness of family, as the dish brings everyone together around the table to share in the joy of the new year.

Cantonese-Style Whole Fish with Soy and Scallions (广东葱油全鱼)

Cantonese-style whole fish with soy and scallions is a traditional Chinese New Year dish that celebrates the fresh, delicate flavors of the fish. This simple but elegant recipe allows the natural sweetness of the fish to take center stage, enhanced by the savory depth of soy sauce and the aromatic fragrance of fresh scallions. It’s a perfect balance of freshness and seasoning, making it a popular choice for festive occasions.

• Ingredients:
  1. 1 whole fish (snapper, grouper, or tilapia), cleaned and scaled
  2. 3-4 scallions, cut into 2-inch lengths
  3. 3-4 slices of fresh ginger, thinly sliced
  4. 2 tablespoons soy sauce
  5. 1 tablespoon rice wine
  6. 1 tablespoon sugar
  7. 1 tablespoon sesame oil
  8. 2 tablespoons vegetable oil
  9. Salt and white pepper, to taste
• Instructions:
  1. Rinse the fish under cold water and pat dry with paper towels. Make a few diagonal cuts on each side of the fish for even cooking.
  2. Place the fish on a heatproof plate and stuff the cavity with half of the ginger and scallions.
  3. In a small bowl, mix together soy sauce, rice wine, and sugar. Pour the mixture evenly over the fish.
  4. Prepare a large pot for steaming. Once the water is boiling, place the plate with the fish into the steamer and steam for about 8-10 minutes, or until the fish is cooked through and the flesh flakes easily.
  5. In a small pan, heat vegetable oil until hot. Add the remaining ginger and scallions and stir-fry for about 1-2 minutes until fragrant.
  6. Once the fish is done, carefully pour the hot oil mixture over the steamed fish. Drizzle with sesame oil for an added depth of flavor.
  7. Serve hot with steamed rice.

Cantonese-style whole fish with soy and scallions is a celebration of simplicity and fresh ingredients. The steaming process ensures the fish retains its natural tenderness, while the ginger and scallions add fragrance and complexity. This dish is a beautiful expression of Chinese culinary tradition, representing harmony and prosperity, and it is sure to elevate any Chinese New Year feast.

Whole Fish in Black Bean Sauce (豆鼓全鱼)

Whole fish in black bean sauce is a rich, savory dish that features the bold and aromatic flavor of fermented black beans. This dish is especially popular in southern China, where black beans are commonly used to enhance the taste of various meats and seafood. The sauce, a combination of soy sauce, fermented black beans, and a touch of sweetness, is the perfect complement to the tender fish, making it an ideal dish for the Chinese New Year celebrations.

• Ingredients:
  1. 1 whole fish (tilapia or snapper), cleaned and scaled
  2. 2 tablespoons fermented black beans, mashed
  3. 2 tablespoons soy sauce
  4. 1 tablespoon rice wine
  5. 1 tablespoon sugar
  6. 1 tablespoon oyster sauce
  7. 1 tablespoon vegetable oil
  8. 2-3 cloves garlic, minced
  9. 1/2 cup water or fish stock
  10. 1/2 teaspoon chili paste (optional for spice)
  11. 2-3 green onions, chopped
  12. Fresh cilantro, for garnish
• Instructions:
  1. Rinse the fish and pat it dry with paper towels. Lightly score both sides of the fish to help the sauce absorb.
  2. Heat vegetable oil in a pan over medium heat and sauté the minced garlic until fragrant, about 1 minute.
  3. Add the mashed fermented black beans to the pan and cook for another 2-3 minutes, stirring occasionally.
  4. Add soy sauce, rice wine, sugar, oyster sauce, and water (or fish stock) to the pan. Stir well to combine and bring to a simmer.
  5. Gently place the fish into the pan, ensuring it is covered with the sauce. Simmer for 10-12 minutes, turning the fish halfway through cooking, until it is cooked through and the flesh is tender.
  6. If you like a bit of heat, add chili paste to the sauce to adjust the spice level.
  7. Garnish with chopped green onions and fresh cilantro before serving.

Whole fish in black bean sauce is a deeply flavorful dish, rich in umami with a touch of sweetness from the sugar and the complexity of the fermented black beans. The tender fish absorbs the savory sauce, making each bite a delightful experience. This dish is perfect for those who enjoy bold flavors and want to make a statement at their Chinese New Year feast. It’s a flavorful and auspicious dish that symbolizes good fortune and prosperity.

Whole Fish with Pickled Mustard Greens (酸菜全鱼)

Whole fish with pickled mustard greens is a hearty and flavorful dish with a tangy twist, popular in some Chinese regions during the New Year. The pickled mustard greens bring a tangy, slightly sour contrast to the sweet and tender fish, creating a perfect balance of flavors. This dish symbolizes harmony and is often shared among family and friends during festive gatherings.

• Ingredients:
  1. 1 whole fish (typically bass or tilapia), cleaned and scaled
  2. 1 cup pickled mustard greens, roughly chopped
  3. 2 tablespoons soy sauce
  4. 1 tablespoon rice vinegar
  5. 1 tablespoon sugar
  6. 1 tablespoon vegetable oil
  7. 2-3 cloves garlic, minced
  8. 1-inch piece of ginger, sliced thin
  9. 1 tablespoon rice wine
  10. 1/2 cup water
  11. 2-3 dried red chilies (optional)
  12. Fresh coriander, for garnish
• Instructions:
  1. Rinse the fish thoroughly and pat dry. Score the sides of the fish to allow the sauce to penetrate better.
  2. Heat vegetable oil in a large pot over medium heat. Add garlic, ginger, and dried chilies (if using) and sauté until fragrant, about 2-3 minutes.
  3. Add the pickled mustard greens and stir-fry for an additional 2-3 minutes until they soften slightly.
  4. Add soy sauce, rice vinegar, sugar, rice wine, and water. Bring the mixture to a simmer.
  5. Gently place the fish into the pot, spooning some of the pickled mustard greens and sauce over it. Cover and simmer for about 15-20 minutes, or until the fish is cooked through.
  6. Garnish with fresh coriander before serving.

Whole fish with pickled mustard greens offers a delightful combination of tanginess and richness, making it a great addition to any Chinese New Year feast. The pickled greens provide a unique contrast to the fish, highlighting the versatility of Chinese ingredients. This dish is a perfect example of how different flavors can be harmonized to create a dish that symbolizes unity and fortune, ideal for sharing with loved ones during the New Year festivities.

Whole Fish with Soy, Garlic, and Chili (蒜蓉辣酱全鱼)

Whole fish with soy, garlic, and chili is a bold and spicy dish that brings together savory soy sauce, fragrant garlic, and a kick of heat from the chilies. This flavorful recipe is a popular choice for Chinese New Year feasts, providing a balance of heat, umami, and aromatic elements. The combination of tender fish and vibrant sauce makes this dish not only delicious but visually appealing as well.

• Ingredients:
  1. 1 whole fish (snapper, tilapia, or grouper), cleaned and scaled
  2. 4 cloves garlic, minced
  3. 2-3 fresh red chilies, finely chopped
  4. 2 tablespoons soy sauce
  5. 1 tablespoon rice wine
  6. 1 tablespoon sugar
  7. 1 teaspoon sesame oil
  8. 1 tablespoon vegetable oil
  9. 1/4 cup water
  10. 2-3 green onions, chopped
  11. Salt and white pepper, to taste
• Instructions:
  1. Rinse the fish and pat it dry. Score both sides of the fish to help the sauce absorb more flavor.
  2. Heat vegetable oil in a pan over medium heat. Add garlic and chopped chilies, and sauté for about 2 minutes until fragrant and golden.
  3. Add soy sauce, rice wine, sugar, and water to the pan, and bring the mixture to a simmer. Let it cook for 2-3 minutes until the sauce thickens slightly.
  4. Place the whole fish into the pan, spooning some of the sauce over it. Cover and let it cook for about 8-10 minutes, or until the fish is cooked through and the flesh flakes easily.
  5. Drizzle sesame oil over the fish for added flavor and garnish with chopped green onions. Season with salt and pepper to taste.

Whole fish with soy, garlic, and chili offers a delightful combination of savory, spicy, and aromatic flavors. The fish takes on a deep umami flavor from the soy sauce, while the garlic and chili add an exciting heat that livens up the dish. This recipe is perfect for those who love bold flavors and want to bring a little extra spice to their Chinese New Year table, ensuring a memorable meal filled with energy and warmth.

Whole Fish in Spicy Tamarind Sauce (酸辣全鱼)

Whole fish in spicy tamarind sauce is an exciting, tangy dish that combines the sourness of tamarind with the heat of chili, creating a deliciously complex flavor profile. This recipe is a great way to add a zesty, mouthwatering twist to your Chinese New Year meal. The tamarind sauce infuses the fish with a tangy richness, while the spice brings an added layer of depth, making this dish an unforgettable experience.

• Ingredients:
  1. 1 whole fish (sea bass or tilapia), cleaned and scaled
  2. 2 tablespoons tamarind paste
  3. 1 tablespoon soy sauce
  4. 1 tablespoon sugar
  5. 1 tablespoon fish sauce
  6. 2-3 fresh red chilies, sliced
  7. 3 cloves garlic, minced
  8. 1 tablespoon vegetable oil
  9. 1/2 cup water
  10. 2 tablespoons lime juice
  11. 1 tablespoon chopped cilantro (for garnish)
  12. Salt and white pepper, to taste
• Instructions:
  1. Rinse and dry the fish thoroughly. Score both sides to help the sauce penetrate the flesh.
  2. Heat vegetable oil in a large pan over medium heat. Add garlic and sliced chilies, sautéing for 2-3 minutes until fragrant.
  3. Add tamarind paste, soy sauce, sugar, fish sauce, and water to the pan. Stir to combine and bring the mixture to a simmer.
  4. Gently place the fish into the pan, spooning some of the tamarind sauce over it. Cover and cook for about 10-12 minutes until the fish is cooked through and tender.
  5. Stir in lime juice for added tanginess, and season with salt and white pepper to taste.
  6. Garnish with fresh cilantro before serving.

The tangy and spicy tamarind sauce transforms the whole fish into a flavorful centerpiece perfect for Chinese New Year celebrations. The sourness of the tamarind balances perfectly with the heat from the chilies, creating a harmonious and exciting flavor that will appeal to adventurous eaters. This dish brings a fresh and bold alternative to traditional fish preparations, offering a memorable meal that reflects the vibrancy and joy of the occasion.

Whole Fish with Garlic and Black Pepper (黑胡椒蒜香全鱼)

Whole fish with garlic and black pepper is a fragrant and flavorful dish where the bold taste of garlic and the heat of black pepper come together to enhance the delicate fish. The peppery kick is balanced by the sweetness of the garlic, making it a savory option for Chinese New Year dinners. This simple yet delicious dish is easy to prepare and pairs wonderfully with steamed rice.

• Ingredients:
  1. 1 whole fish (snapper or tilapia), cleaned and scaled
  2. 4 cloves garlic, minced
  3. 1 tablespoon black peppercorns, coarsely ground
  4. 1 tablespoon soy sauce
  5. 1 tablespoon rice wine
  6. 1 tablespoon vegetable oil
  7. 1 tablespoon butter
  8. 2-3 sprigs of fresh thyme or cilantro (optional)
  9. Salt, to taste
• Instructions:
  1. Rinse the fish and pat it dry with paper towels. Lightly score both sides of the fish to ensure the sauce flavors penetrate.
  2. In a small bowl, mix together soy sauce, rice wine, and half of the ground black pepper.
  3. Heat vegetable oil in a large pan over medium-high heat. Add the garlic and sauté for 1-2 minutes until golden and fragrant.
  4. Add the butter to the pan and let it melt. Place the fish into the pan and spoon some of the garlic and butter mixture over the fish.
  5. Sprinkle the remaining black pepper over the fish and cook for 5-6 minutes on each side, until the fish is cooked through and golden brown.
  6. Drizzle the soy and rice wine mixture over the fish during the last minute of cooking.
  7. Garnish with fresh thyme or cilantro before serving.

Whole fish with garlic and black pepper is a straightforward yet robust dish that offers a delightful combination of flavors. The black pepper provides a spicy punch, while the garlic adds depth and richness, making the fish a savory and satisfying choice for your Chinese New Year table. This dish is not only flavorful but also quick to prepare, making it a perfect addition to any festive feast. The balance of heat and fragrance will leave everyone reaching for more.

Whole Fish with Sweet Soy and Pineapple (菠萝甜酱全鱼)

Whole fish with sweet soy and pineapple is a tropical-inspired dish that combines the rich sweetness of pineapples with savory soy sauce, creating a balance of flavors that’s perfect for a festive occasion. This dish is visually stunning and offers a lovely contrast between the soft, tender fish and the juicy, tangy pineapple. It’s a popular choice for Chinese New Year, symbolizing wealth and abundance due to its bright, vibrant colors.

• Ingredients:
  1. 1 whole fish (snapper or tilapia), cleaned and scaled
  2. 1 small pineapple, peeled and cut into chunks
  3. 3 tablespoons sweet soy sauce (kecap manis)
  4. 1 tablespoon soy sauce
  5. 1 tablespoon rice vinegar
  6. 2 teaspoons sugar
  7. 1/4 cup water
  8. 2 tablespoons vegetable oil
  9. 1 small onion, thinly sliced
  10. 2 cloves garlic, minced
  11. 1 tablespoon fresh cilantro, chopped (for garnish)
  12. Salt and white pepper, to taste
• Instructions:
  1. Rinse the fish and pat it dry with paper towels. Lightly score both sides of the fish.
  2. Heat vegetable oil in a large pan or wok over medium-high heat. Add the onion and garlic and sauté until softened and fragrant, about 2 minutes.
  3. Add the pineapple chunks to the pan and cook for another 2 minutes, allowing the fruit to caramelize slightly.
  4. Stir in sweet soy sauce, soy sauce, rice vinegar, sugar, and water. Bring the mixture to a simmer and let it cook for 3-4 minutes.
  5. Place the fish into the pan, spooning some of the sauce over it. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes or until the fish is cooked through.
  6. Season with salt and white pepper to taste. Garnish with chopped cilantro before serving.

Whole fish with sweet soy and pineapple is a refreshing and flavorful dish that adds a tropical twist to the traditional Chinese New Year table. The sweet and savory sauce, combined with the fresh pineapple, enhances the natural flavors of the fish, making it both light and satisfying. This dish is a great choice to symbolize prosperity and happiness, with the pineapple representing good fortune and the vibrant color bringing joy to the festivities.

Whole Fish in Szechuan Peppercorn Sauce (麻辣全鱼)

Whole fish in Szechuan peppercorn sauce brings bold, numbing flavors to the table, with the distinctive heat and tingling sensation of Szechuan peppercorns. This dish is spicy, savory, and aromatic, with a complex flavor profile that makes it stand out at any Chinese New Year feast. The Szechuan peppercorns add a unique twist, perfect for those who enjoy a spicy, numbing, and flavorful experience.

• Ingredients:
  1. 1 whole fish (such as tilapia or bass), cleaned and scaled
  2. 2 tablespoons Szechuan peppercorns
  3. 3-4 dried red chilies
  4. 3 tablespoons soy sauce
  5. 1 tablespoon dark soy sauce
  6. 1 tablespoon rice wine
  7. 1 tablespoon chili paste or chili oil
  8. 1 tablespoon sugar
  9. 1/2 cup chicken stock or water
  10. 2 tablespoons vegetable oil
  11. 2-3 cloves garlic, minced
  12. 1-inch piece of ginger, sliced thin
  13. 2-3 green onions, chopped
  14. Salt and white pepper, to taste
• Instructions:
  1. Rinse the fish and pat it dry. Score the sides of the fish to allow the sauce to penetrate.
  2. In a dry pan over medium heat, toast the Szechuan peppercorns and dried red chilies for 1-2 minutes, or until fragrant. Set aside.
  3. In a small bowl, mix together soy sauce, dark soy sauce, rice wine, chili paste, and sugar. Set the sauce aside.
  4. Heat vegetable oil in a large wok or pan over medium-high heat. Add garlic, ginger, and the toasted Szechuan peppercorns and chilies, sautéing until fragrant, about 2 minutes.
  5. Add the sauce mixture and chicken stock to the pan. Bring to a simmer and let it cook for 3-4 minutes.
  6. Gently place the fish into the pan, spooning some of the sauce over it. Cover and simmer for 10-12 minutes, or until the fish is cooked through and the flesh is tender.
  7. Garnish with green onions and season with salt and white pepper to taste before serving.

Whole fish in Szechuan peppercorn sauce is a bold and exhilarating dish that infuses the fish with deep, spicy, and numbing flavors. The Szechuan peppercorns create a tingling sensation that enhances the heat of the dish, while the soy sauce and chili paste add complexity and richness. This dish is perfect for those who crave intense flavors and want to spice up their Chinese New Year meal. It’s a dish that will leave a lasting impression with its bold taste and exciting sensations.

Whole Fish with Lemon and Ginger Sauce (柠檬姜汁全鱼)

Whole fish with lemon and ginger sauce is a light, refreshing dish that offers a bright citrusy flavor paired with the aromatic warmth of ginger. This combination brings a fresh and zesty twist to the traditional fish preparation, making it an ideal choice for a lighter but still festive dish for Chinese New Year. The tangy sauce perfectly complements the tender fish, creating a clean, uplifting flavor profile.

• Ingredients:
  1. 1 whole fish (such as tilapia or perch), cleaned and scaled
  2. 2 tablespoons fresh ginger, grated
  3. 1/4 cup fresh lemon juice (about 1 lemon)
  4. 1 tablespoon soy sauce
  5. 1 tablespoon rice wine
  6. 1 tablespoon honey or sugar
  7. 1/4 cup water
  8. 1 tablespoon vegetable oil
  9. 1-2 cloves garlic, minced
  10. 1 tablespoon sesame oil
  11. Fresh cilantro, for garnish
  12. Salt and white pepper, to taste
• Instructions:
  1. Rinse the fish and pat it dry. Score the sides to help the sauce absorb into the fish.
  2. In a small bowl, whisk together lemon juice, grated ginger, soy sauce, rice wine, honey, and water. Set the sauce aside.
  3. Heat vegetable oil in a pan over medium-high heat. Add minced garlic and ginger and sauté for 1-2 minutes until fragrant.
  4. Add the lemon-ginger sauce to the pan, bringing it to a simmer. Cook for 3-4 minutes to allow the flavors to meld together.
  5. Gently place the fish into the pan, spooning some of the sauce over it. Cover and simmer for 8-10 minutes, or until the fish is cooked through.
  6. Drizzle sesame oil over the fish before serving, and garnish with fresh cilantro.

Whole fish with lemon and ginger sauce is a bright and vibrant dish that offers a fresh and tangy flavor profile, perfect for the lighter side of Chinese New Year celebrations. The combination of lemon and ginger not only enhances the fish’s natural sweetness but also provides a refreshing contrast to the heavier dishes often found on the festive table. This dish is both invigorating and flavorful, making it a wonderful choice to symbolize longevity and renewal in the New Year.

Whole Fish with Sweet and Sour Sauce (糖醋全鱼)

Whole fish with sweet and sour sauce is a classic Chinese dish that pairs crispy fish with a tangy, sweet, and slightly sour sauce. This vibrant dish symbolizes harmony and balance, two essential concepts in Chinese culture, making it a popular choice for Chinese New Year celebrations. The sauce, made from vinegar, sugar, and ketchup, gives the fish a delightful balance of flavors, while the crispy texture of the fish adds an irresistible crunch.

• Ingredients:
  1. 1 whole fish (such as bass or tilapia), cleaned and scaled
  2. 1/4 cup all-purpose flour (for coating)
  3. 1/4 cup vegetable oil (for frying)
  4. 1/4 cup ketchup
  5. 3 tablespoons rice vinegar
  6. 2 tablespoons soy sauce
  7. 2 tablespoons sugar
  8. 1/4 cup water
  9. 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)
  10. 1/2 onion, sliced
  11. 1/2 bell pepper, sliced
  12. 1/2 carrot, julienned
  13. Fresh cilantro, for garnish
  14. Salt and white pepper, to taste
• Instructions:
  1. Rinse the fish and pat it dry with paper towels. Score the sides of the fish and season lightly with salt and pepper. Coat the fish with flour, shaking off the excess.
  2. Heat vegetable oil in a large pan over medium-high heat. Fry the fish for about 4-5 minutes per side until golden and crispy. Remove from the pan and set aside.
  3. In the same pan, add onion, bell pepper, and carrot, sautéing for 2-3 minutes until slightly softened.
  4. In a separate bowl, mix together ketchup, rice vinegar, soy sauce, sugar, and water. Pour this mixture into the pan with the vegetables. Bring to a simmer.
  5. Stir in the cornstarch mixture and cook for an additional 2-3 minutes until the sauce thickens.
  6. Carefully place the fried fish back into the pan, spooning some of the sauce over the top. Let it cook for another 2-3 minutes to absorb the flavors.
  7. Garnish with fresh cilantro before serving.

Whole fish with sweet and sour sauce is a flavorful and festive dish that perfectly captures the balance of flavors, making it an ideal addition to any Chinese New Year meal. The crispy fish paired with the tangy-sweet sauce creates a harmonious combination that will please every palate. This dish is also symbolic of a prosperous year ahead, with its bright colors and balanced flavors representing good fortune and success.

Steamed Fish with Mushrooms and Tofu (香菇豆腐蒸全鱼)

Steamed fish with mushrooms and tofu is a delicate and comforting dish that highlights the natural flavors of the fish, enhanced by the earthy taste of mushrooms and the soft texture of tofu. This light and healthy recipe is perfect for those looking for a dish that is both flavorful and nourishing, making it an excellent choice for Chinese New Year. It symbolizes longevity and health, making it a meaningful addition to any celebratory feast.

• Ingredients:
  1. 1 whole fish (such as snapper or tilapia), cleaned and scaled
  2. 1/2 block silken tofu, sliced into 1/2-inch pieces
  3. 1/2 cup shiitake mushrooms or any mushrooms of choice, sliced
  4. 2 tablespoons soy sauce
  5. 1 tablespoon sesame oil
  6. 1 tablespoon rice wine
  7. 2-3 slices ginger
  8. 2 tablespoons green onions, chopped
  9. Salt and white pepper, to taste
  10. Fresh cilantro for garnish (optional)
• Instructions:
  1. Rinse the fish and pat it dry. Score the fish and season it with salt and white pepper.
  2. Place the fish in a steaming plate, arranging the tofu slices and mushroom slices around the fish.
  3. In a small bowl, mix soy sauce, sesame oil, rice wine, and a pinch of salt. Pour the sauce over the fish, tofu, and mushrooms.
  4. Place a few slices of ginger on top of the fish for added fragrance.
  5. Prepare a steamer and bring the water to a boil. Steam the fish for 12-15 minutes or until the fish is cooked through and the flesh flakes easily.
  6. Once the fish is done, drizzle a bit more sesame oil on top and garnish with green onions and fresh cilantro.

Steamed fish with mushrooms and tofu is a light yet satisfying dish that allows the natural flavors of the fish to shine through while the mushrooms and tofu offer added texture and depth. The simple seasonings enhance the freshness of the ingredients without overpowering them, making this a refreshing and healthy choice for Chinese New Year. This dish is symbolic of good health and longevity, perfect for wishing everyone a long and prosperous year ahead.

Whole Fish in Hot and Sour Sauce (酸辣全鱼)

Whole fish in hot and sour sauce offers an exciting burst of flavors with its perfect balance of spicy heat and tangy sourness. The hot and sour sauce is made with a combination of vinegar, chili paste, and soy sauce, creating a lively and bold profile. This dish is ideal for those who enjoy strong, vibrant flavors and want a memorable dish for their Chinese New Year celebrations.

• Ingredients:
  1. 1 whole fish (snapper or tilapia), cleaned and scaled
  2. 2 tablespoons soy sauce
  3. 2 tablespoons rice vinegar
  4. 1 tablespoon chili paste or chili oil
  5. 1 tablespoon sugar
  6. 1/4 cup water
  7. 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)
  8. 2-3 cloves garlic, minced
  9. 1/2 onion, thinly sliced
  10. 1/2 bell pepper, sliced
  11. 1 tablespoon vegetable oil
  12. 1 tablespoon sesame oil
  13. Fresh cilantro, for garnish
  14. Salt and white pepper, to taste
• Instructions:
  1. Rinse and pat dry the fish. Score the sides and season lightly with salt and pepper.
  2. In a small bowl, combine soy sauce, rice vinegar, chili paste, sugar, and water to create the hot and sour sauce.
  3. Heat vegetable oil in a large pan over medium-high heat. Add garlic, onion, and bell pepper, sautéing for 2-3 minutes until softened.
  4. Pour the hot and sour sauce into the pan and bring to a simmer. Add the cornstarch mixture to thicken the sauce, stirring until the sauce becomes glossy.
  5. Gently add the fish to the pan, spooning the sauce over it. Reduce the heat to medium-low, cover, and simmer for about 10-12 minutes, or until the fish is cooked through and tender.
  6. Drizzle sesame oil over the fish and garnish with fresh cilantro before serving.

Whole fish in hot and sour sauce is a lively and flavorful dish that packs a punch with its balance of spicy, sour, and savory notes. The combination of chili paste and vinegar creates a zesty sauce that enhances the delicate flavor of the fish, while the vegetables add texture and color. This dish is ideal for those who enjoy bold flavors and want to add a fiery touch to their Chinese New Year meal, ensuring a memorable and exciting feast.

Note: More recipes are coming soon!