Embark on a culinary journey filled with vibrant flavors and cultural richness as we celebrate the Lunar New Year. Get ready to tantalize your taste buds with the diverse and delicious offerings from mouthwatering steamed whole fish, spinach & artichoke dip Phyllo Cigars, to the Dragon’s Beard candy. Let the feast begin.
Fiery Steamed Whole Fish (Courtesy of Mazola and @myfoodnation)
Ingredients:
- 1 whole white fish (such as sea bass, sea bream, or flounder), descaled, gutted, and cleaned
- 1″ knob of ginger, peeled and finely julienned
- 2 stalks of green onion, julienned
- Salt and pepper
- Cilantro and thai chili peppers for garnish
Seasoned Oil:
- 1/3 cup Mazola Corn Oil
- 2 tablespoons dried chili peppers
- 1 tablespoon roasted sesame seeds
- 2 cloves garlic, thinly sliced
Sauce:
- 1/3 cup light soy sauce
- 1 tablespoon Shaoxing wine (can substitute with sake or white wine)
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
Instructions:
- Wash the fish thoroughly then pat dry with paper towels. Score the fish at a 45-degree angle several times on each side. Season the cavity and the outside of the fish with salt and pepper. Stuff 1/3 of the ginger and 1/3 of the green onion inside of the fish and scatter the rest of the ginger on top.
- Add water to a steamer pot and bring it to a full boil over high heat. Put the fish on top of a heat-resistant plate that is large enough to accommodate it but also fits into the pot. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes or until the internal temperature of the fish reaches 140°. Carefully remove the plate and discard the liquid around the fish.
- In a small saucepan over low heat, lightly toast the dried chilli peppers and sesame seeds then add in the Mazola Corn Oil, turn up to medium/high heat and stir. As soon as the oil starts to simmer, add in the garlic and fry for about 30 seconds.
- Pour the fragrant, hot seasoned oil over the fish, sizzling the ginger and onion and giving the fish a beautiful sheen.
- To the same saucepan, add the soy sauce, Shaoxing wine, sugar and white pepper, mix and heat to a simmer. Drizzle the soy sauce mixture over the fish. Garnish with fresh cilantro and sliced chilli peppers and serve immediately.
Spinach & Artichoke Dip Phyllo Cigars (Courtesy of Mazola)
Ingredients:
- 20 sheets of phyllo dough (approx a lb)
- 2 tbsp Mazola Corn Oil or butter
- 2-3 cloves garlic
- 2 scallion greens chopped
- ¾ tsp chilli flakes
- 4 ounces chopped spinach
- 8 oz cream cheese
- ¼ cup chopped jarred/canned artichokes
- 2 tbsp mayo
- Salt and Pepper to taste
- 3 tbsp grated parmesan
Instructions:
- Defrost the phyllo pastry according to package directions.
- Saute your garlic, chili flakes and scallion greens in oil/butter on medium heat until the garlic softens (1 minutes).
- Add the spinach and cook until wilted.
- Push the spinach to the side and add the cream cheese into the pan – cubed is easier – to melt and combine.
- Stir in the mayo, artichokes, salt (if needed), pepper, pamesean cheese, and take off the heat.
- Let cool to room temperature.
- Unpackage your phyllo dough and lay out the sheets. Tip: Cover the sheets with a clean damp kitchen towel while you are working.
- Put down two sheets and quarter them.
- Lightly brush your dough with Mazola Corn Oil to prevent it from drying out.
- Place about 2 tbsp of the mixture in a line along the long side of the phyllo, fold the short edges over to ‘close’ the ends and roll into a cigar shape.
- Repeat until you have used up all the dip.
- Heat an inch of your Mazola Corn Oil in a frying pan on medium heat until it shimmers.
- Add your rolls to the pan and fry for about 90 seconds per side or until golden brown.
- Drain the rolls on a wire rack and serve as is.
Dragon’s Beard Candy (Courtesy of Bake Good)
Ingredients:
- 2 cups sugar
- ¼ cup Crown Lily White Corn Syrup
- 1 Tablespoon white vinegar
- 1 cup water
- 3 to 4 drops pink food coloring gel (if desired)
- 2 ½ cups of Fleischmann’s Corn Starch
Equipment:
- Heavy-bottom pan
- Candy thermometer
- Heat-proof plastic deli cup (16oz size preferably)
- Silicone spatulas
- Measuring cups
- Measuring spoons
- Medium sized baking, or cookie, tray
Instructions:
- In a saucepan, combine all ingredients and heat on medium-high. The mixture needs to heat slowly for about 20-25 minutes, until it reaches 267-268°F, so monitor your heat to adjust as needed
- Once it reaches temperature, immediately remove the saucepan from heat and allow to cool to at least 212°F. Transfer to plastic deli container to cool until it turns into a firm disk, or puck shape
- Place corn starch on the baking tray or in the large bowl
- Release the candy by pressing around the plastic container. Use your thumbs to create a hole in the centre of the candy puck
- Coat generously in corn starch and begin forming a donut shape, rotating the disc, and using your hands to stretch it, making sure all sides are even, taking care not to pull too hard
- Once the ring is between approximately 12 inches in diameter, twist into a figure 8 shape, fold back on itself and continue stretching and making a uniform ring. Be sure to constantly dust with corn starch to prevent sticking by resting the area you’re not working on in the corn starch prepped tray.
- Continue the process for somewhere between 10-12 loops/ folds
- To serve: Using a pair of chopsticks, wrap the dragon beard candy around to create small bushels, snip to size with an oiled scissors and serve to enjoy!
Note: Best served immediately. Dragon’s beard candy has a very short shelf life. It is highly sensitive to moisture and tends to melt when exposed to higher temperatures, notably during warm weather.
