The 15-day Chinese New Year festival begins today, the first day of lunar year 4707 and the Year of the Ox.

Today’s recipe for steamed fish is a centuries-old sign of abundance. If you don’t have a bamboo steamer, you can substitute a wire rack, as directed in the instructions.

The original recipe called for sole, but it’s not a particularly eco-friendly choice. Click here for the Environmental Defense Fund’s Seafood Selector—an indispensable guide I recommend bookmarking for future reference.

All of the ingredients should be available at your local natural and organic food store.

Steamed Fish With Hot Oil

Makes 2 to 3 servings

3/4 pound fish fillets
1 tablespoon fresh ginger, slivered
2 green onions, slivered
1 tablespoon soy sauce
1 teaspoon dry sherry
1 teaspoon Asian sesame oil
2 tablespoons vegetable oil

Arrange fish on heatproof plate that fits in bamboo steamer or on wire rack placed in large skillet with cover. Sprinkle ginger and green onions evenly over fish.

Combine soy sauce, sherry and sesame oil in small bowl. Pour enough water into wok or skillet to come about 1 inch below steamer or rack; bring to boil. Place plate in steamer or on rack. Cover and steam 2 to 3 minutes, or until fish flakes easily when tested with fork.

Drain off liquid from plate; keep fish warm.

Heat vegetable oil in small saucepan until very hot; drizzle evenly over fish. Immediately top with soy sauce mixture.

Recipe and photo courtesy of Kikkoman