I love the New Year. I even love resolutions they seem to renew a hope that we can in fact improve ourselves. Even if it's a lingering subconscious action we're already on to a change. Once a month we have a dinner group that meets. Lori and Todd Thompson, Linda and Taylor Collyer, Kari and Dale Miller, Wendy and Dave Hansen, Debi and Tom Fairbanks--and of course us. We started it out as an opportunity to mix up our visiting teaching options as we're all connected by our beloved V.T. routes. Each month one couple will host providing the entree while the remaining 5 couples bring the balance of the meal. i.e. breads, sides, drinks, dessert. This is a night even the toughest of social skeptics (Dave, Todd) actually enjoy. The meals are remarkable, memorable and a gastronomic adventure. Each host challenges themselves and apart from the slight stress, the thrill and, with hope, the triumphant end result is glorious. January was my month. We don't always choose themes, although it is not out of the question. But with the western New Years celebrations in the not so distant past, I thought it might be a pleasant twist to celebrate eastern New Years as well. My theme--a Chinese New Year Feast. Having prefer Japanese over Chinese cuisine I knew this would be a true challenge to pull off. However, we do live in the great Northwest and an Asian market is not far from reach. I knew I would get plenty of direction--and I did. Thank you Uwajimaya! The Chinese are an impressive culture. Their age old traditions are to be admired and respected. I love the one of sweeping out one's entire home before new years day. All the dusters and sweepers are put away so that there is no chance of good fortune being swept away in the new year. Their foods are also plagued with superstition. A whole fish is served representing togetherness and abundance. A whole chicken is served which symbolizes completeness. Noodles should be uncut to represent long life. There are loads of other traditional foods but for the menu that evening this is what I served: Steamed Fish (recipe follows), Soy Sauce Chicken, King Prawn toasts, steamed buns, Chinese BBQ ribs, kindling noodles, crab salad lettuce cups, Soy sauce eggs (1,000 year old egg interpretation). I loved the eggs flavor but they really did look aged. Dave made a beef stir that was simply amazing. I also made these boiled peanuts that had a bit of sugar, soy and anise. Linda and I loved them--I don't think they were a crowd favorite however. Linda brought tea, Lori brought sizzling green beans and Kari brought coconut and key lime pie. Red and gold are the colors used in chinese new year tradition-Hence my table decorations.
Steamed Whole Fish
(I used fresh Tilapia--I mean really fresh--that boy was still swimming when I picked him from the salt water tank)
Buy a whole fish (head and tail in tact)
Score the skin on the fish.
Place some slices of ginger and scallions inside the cavity (slits).
Put fish in steamer or on a microwave safe dish. Cover.
If using the microwave cover with a damp paper towel.
Steam for 10 minutes or until fish is fully cooked.
Pour 1-2 Tbs of soy sauce followed by 1-2 Tbs hot peanut oil.
This is absolutely so easy and unbelievably delicious. A true crowd favorite.
