Brings in the abundance for the year to come
- 2-pound whole live fish, scales and gills removed
- Sprinkling of sea salt
- 1 large knob ginger, peeled and sliced with 1 teaspoon reserved and minced
- 1 tablespoon goji berries
- 6 or 7 stalks gai lan (Chinese kale), trimmed
- 1 tablespoon vegetable oil
- 1 clove garlic, finely minced (optional)
- ½ bunch coriander, picked and roughly chopped
- 2 scallions, trimmed and sliced thinly horizontally
- Light soy sauce
- Sesame oil for garnish
Use a very sharp knife to lightly score the fish two or three times diagonally on each side, about a half-inch apart. Place the fish in a bamboo steamer and evenly season with sea salt. Layer several slices of ginger and the goji berries on top of the fish and place the steamer on top of a smaller pot of boiling water. Steam the fish for 15 minutes or until the flesh is firm and opaque.
Meanwhile, in a separate deep pot, salt the boiling water. Once it’s reached a rolling boil, drop the gai lan in the pot to blanch. After about 30 seconds, once the stalk has become slightly pliable, remove the gai lan and shock with ice water and set aside.
Heat the vegetable oil in a well-seasoned wok or frying pan on highest heat. Working quickly once the oil is very hot, add minced ginger and garlic. Stir vigorously for a few seconds until aromatic and slightly browned.
Add blanched gai lan and continue to stir quickly, coating greens with oil.
Add a drop or two of water and cook until the stalks are cooked through. They should retain a slight firmness. Remove from heat and place in a warmed serving bowl.
When the fish is cooked, remove and place ginger and goji berries over top on a warmed serving platter.
To finish the fish, sprinkle with chopped coriander and scallions and drizzle with soy sauce and sesame oil.
