By Connie Clarkson
Chinese New Year was some of the best times I had growing up in Singapore. It was fun and exciting; we had fire crackers, lion dances, lots and lots of great food, lots and lots of gifts of money and new clothes and the best of all, we got to stay up as late as we liked to see the New Year in.
Year of the Tiger:
- The Tiger is a sign of courage, and known to protect our homes from fire, thieves and ghosts.
- People born in the Year of the Tiger are said to be natural leaders, intelligent, alert and far sighted.
Pointers for Chinese New Years:
- No house work on the 15th or you will sweep all the good luck out with the dust.
- No crying on New Years day either or you will be crying all year.
- Do open all your doors and windows just before midnight on Saturday night to let in the good fortune.
Fragrant Steamed Snapper.
Ingredients:
- 1x1kg whole snapper, cleaned, scaled and gutted.
- Salt
- 2 inches ginger, peeled and shredded
- 2 spring onions, cut into 2-inch lengths and shredded
- Fresh coriander leaves, picked
- 2 - 4 tablespoons cooking oil
- 2 - 4 tablespoon light soy sauce.
Method: .
- Cut two or three slashes on each side of the fish.
- Sprinkle fish with salt to season.
- Lay the fish on a plate and top the it with 1/2 of the cut ginger and spring onion strips.
- Cover the fish with cling film (This is only necessary if you think that the condensation will drip down onto the fish - unnecessary with curved lids)
- Place the fish in the steamer, cover and steam for about 15-20 minutes.
- As soon as the fish is done, transfer it out from the steamer or wok, lifting it onto a serving plate and discard the cooking liquid.
- Garnish with remaining ginger and spring onions.
- Heat the oil in a small pan till its really hot and pour over the length of the fish - you should hear the fish crackle as you do this.
- Top with coriander leaves, sprinkle with additional soy sauce and serve the steamed fish immediately with white rice.