This comforting fish stew, infused with ginger, soy, and aromatic spices, is a delicious way to share wishes of prosperity with loved ones this Lunar New Year.
Ingredients
1 whole white fish (hake or sole)
2 tbsp vegetable oil
1 thumb-sized piece of ginger
3 cloves of garlic, minced
3 green onions, chopped (reserve the green tops for garnish)
1 red chilli, sliced (optional)
1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp rice wine
2 cups chicken or fish stock
1 tsp sugar
200g tofu, cubed
1 cup baby bok choy, halves
Fresh coriander for garnish
Method
Prepare the fish: Rinse the fish under cold water and pat dry with paper towels. Score both sides with shallow diagonal cuts to help it cook evenly.
Sauté aromatics: Heat the vegetable oil in a large wok or deep pan over medium heat. Add ginger, garlic, the white part of the green onions, and chilli (if using). Sauté until fragrant.
Cook the fish: Carefully place the fish in the pan and cook for 2-3 minutes on each side until lightly browned.
Add the sauce: In a small bowl, mix soy sauce, oyster sauce, rice wine, stock, and sugar. Pour the mixture over the fish.
Simmer: Add the tofu and bok choy to the pan. Cover and let simmer for 10-12 minutes, spooning the sauce over the fish occasionally.
Garnish and serve: Transfer the fish to a serving dish, pour the sauce over and garnish.
Serve this stew family-style with steamed rice to soak up the rich, flavourful sauce.