Steamed fish, noodles and greens_ Yotam Ottolenghi’s recipes for Chinese language New 12 months

I all the time suppose that New 12 months’s eve falls a bit too near Christmas to be made essentially the most of. We’re all too full and knackered to lean into but extra celebrations so quickly, and lack the headspace to make resolutions for the 12 months forward. Chinese language New 12 months, alternatively, which falls subsequent Sunday, is so properly timed that everybody would possibly need to mark it. Not solely do we have now the renewed power to consider one other feast, the meals related to the Spring Pageant is strictly what we ought to be consuming right now of the 12 months: steamed greens, slivers of fragrant ginger and chilli, toasted seeds and sticky nuts. Hop alongside! Blissful 12 months of the rabbit!

Steamed fish with vinegar and soy

Steamed entire fish is usually the centrepiece of a Chinese language New 12 months celebration, and is believed to convey prosperity and abundance for the approaching 12 months. This technique of steaming just isn’t solely speedy, it’s additionally all that’s required to convey collectively the flavoursome sauce. For ease, I’ve tailored the method to utilizing fillets, however by all means go down the standard route and use a complete fish as an alternative, in the event you favor. In the event you don’t have a steamer, simply fry the fish and serve it with the sauce and aromatics.

Prep 25 min

Prepare dinner 20 min

Serves 2-4

175ml rice-wine vinegar

80ml Shaoxing wine

75ml soy sauce

1 star anise

1 tsp fennel seeds

1 tsp cumin seeds

1 tsp aleppo chilli

2 tbsp demerara sugar

1 massive leek (200g), darkish inexperienced tops eliminated, the remaining minimize first into thirds after which into matchsticks

25g knob recent ginger, peeled and minimize into matchsticks (use a mandoline, when you’ve got one)

2 tbsp vegetable oil, plus 1 tsp further to complete

4 x 90g skin-on sustainably-sourced sea bass, sea bream or purple snapper fillets, every about 2½cm thick

1 purple chilli, deseeded and julienned

10g coriander, leaves and comfortable stems

Put the primary eight substances in a small saucepan with 4 tablespoons of water. Convey to a boil on a medium-high warmth, then flip right down to medium, simmer for 10 minutes, take off the warmth and put aside.

Combine the leek with half the ginger, and put a large, high-sided saute pan for which you may have a lid on a medium warmth. Add the oil and the leek and ginger combination, and fry, stirring, for 2 minutes, till the leeks have softened however not colored. Tip the combination on to a lipped platter and put the pan again on the warmth.

Pressure the infused sauce combine into the saute pan, then discard the star anise and scatter the remaining strained spices over the cooked leek.

Convey the sauce to a simmer, then place an oiled steamer basket on high. Lay within the fish fillets pores and skin facet down, cowl and steam for 3 to 4 minutes, till the fish is opaque and cooked via (prepare dinner for longer in case your fish fillets are thicker or in the event you’re utilizing a complete fish).

Raise the steamer off the warmth, then use a spatula and gently carry out the fish (peel off and discard the pores and skin, in the event you like). Lay the fish on high of the leeks and pour the sauce all around the high. Serve sizzling with the reserved ginger, chilli and coriander scattered on high.

Spiced longevity noodles with crispy duck

Yotam Ottolenghi’s spiced longevity noodles with crispy duck.

Longevity noodles are eaten at Chinese language New 12 months to symbolise a protracted and completely satisfied life. Use extra-long noodles, corresponding to recent youmian, from an Asian meals retailer, or massive nests of dried noodles from massive supermarkets. To scale back the cooking time – and to show the dish vegan – merely omit the duck.

Prep 25 min

Prepare dinner 2 hr

Serves 4

2 x 320g duck legs


3 tsp aleppo chilli

4 garlic cloves, peeled and crushed

¼ tsp floor white pepper (or ½ tsp if not utilizing Sichuan pepper)

½ tsp fennel seeds, evenly crushed in a mortar

8 Sichuan peppercorns, evenly crushed in a mortar (non-compulsory)

10g piece recent ginger, peeled and julienned

3 bundles dried medium egg noodles (190g)

110g bean sprouts

65ml vegetable oil

1 tbsp mild soy sauce

1 tbsp darkish soy sauce

1½ tsp chinkiang vinegar (or 1 tsp rice-wine vinegar combined with ½ tsp soy sauce)

30g spring onions, julienned

1 tsp sesame seeds, toasted

Warmth the oven to 240C (220C fan)/475F/fuel 9. Pierce the pores and skin of every duck leg six occasions with the tip of a small sharp knife, then season with three-quarters of a teaspoon of salt and lay pores and skin facet up on an oven rack set on high of a tray. Roast for half-hour, till golden, then flip down the oven to 185C (165C fan)/360F/fuel 4½. Use a pair of tongs to show the duck legs pores and skin facet down, roast for an additional 20 minutes, then flip once more and roast for 25 minutes extra, till the pores and skin is sweet and crisp. Take away, go away to relaxation for 5 minutes, then use two forks to shred the meat and pores and skin into massive items (discard the bones).

Put the chilli, garlic, white pepper, fennel, Sichuan pepper (if utilizing) and ginger in a big, heatproof bowl.

Half-fill a medium saucepan with water, convey to a boil, then prepare dinner the noodles in line with the packet directions, including the beansprouts for the final minute of the cooking time. Drain the noodles, then set the colander over a big bowl and go away to steam dry for a minute.

In the meantime, put the oil in a small saucepan on a medium-high warmth for 3 or 4 minutes, till it’s visibly sizzling, however not smoking. Pour the recent oil over the chilli and garlic combination within the bowl, then stir in each soy sauces and the vinegar. Add the noodles and toss gently to coat, taking care to not break them up. Switch to a lipped platter, scatter the shredded duck, spring onions and sesame seeds on high, and serve sizzling.

Stir-fried romaine with sweet-and-sour cashews

Yotam Ottolenghi’s stir-fried romaine with candy and bitter cashews.

Steamed greens present a contact of consolation and respite from the cacophony of flavours and textures in a Chinese language-style feast. This dish is fast to make and greatest served sizzling, but it surely’s additionally beautiful in a sandwich with some chilly cuts and/or boiled eggs.

Prep 8 min

Prepare dinner 20 min

Serves 4

For the cashews

50g cashew nuts, halved

2 tbsp satsuma juice (ie, from 1 satsuma), or tangerine or orange juice

½ tsp honey

⅛ tsp chilli flakes

½ tsp sesame seeds

¼ tsp sesame oil

½ tsp vegetable oil, plus 1 tbsp further for the stir-fry

Tremendous sea salt and black pepper

For the stir-fry

2 romaine lettuces (550g), minimize widthways into 3cm chunks

1 tsp rice-wine vinegar

1 tsp honey

1 tbsp satsuma juice

¼ tsp sesame seeds

10g mint leaves, roughly chopped

First, make the sticky cashews. Set a big, high-sided saute pan for which you may have a lid on a medium-high warmth. Add the cashews and toast, tossing incessantly, for 5 minutes, till golden. Pour within the satsuma juice and prepare dinner, stirring consistently, for 20 seconds, then add the honey, chilli flakes, sesame seeds, each oils, an eighth of a teaspoon of salt and a superb grind of pepper, combine properly to coat, tip out on to a tray and put aside.

Wipe the pan clear, put it again on a excessive warmth and add the tablespoon of vegetable oil. As soon as it’s sizzling, add the lettuce and a quarter-teaspoon of salt and blend rapidly to coat. Cowl the pan and go away the lettuce to steam for 3 minutes, mixing it as soon as midway via. Take away the lid and prepare dinner for 5 minutes extra, stirring incessantly, till the lettuce has wilted, then combine within the vinegar, honey, satsuma juice, sesame seeds, a tablespoon of chopped mint and an eighth of a a teaspoon of salt and take off the warmth.

Combine in three-quarters of the sticky nuts, then tip into a big, shallow bowl and serve with the remaining cashews and mint sprinkled on high.