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Loading...This Cantonese banquet classic features a whole steamed fish surrounded by eight symbolic ingredients, each representing one of the legendary Eight Immortals and a wish for prosperity, longevity, and abundance. It is traditionally served at Lunar New Year, weddings, and milestone birthdays for its auspicious meaning and stunning presentation. Tender fish, succulent prawns, and richly braised pork mingle with lotus seeds, black moss, and rehydrated oysters in a celebration of Cantonese culinary artistry.
Prep Time25 mins
Cook Time45 mins
Total Time70 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 470 kcalCalories
- 22 gFat
- 6 gSaturated Fat
- 16 gCarbs
- 2 gFiber
- 4 gSugar
- 45 gProtein
- 920 mgSodium
- 780 mgPotassium
- 140 mgCalcium
- 4 mgIron
- 12 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the Fish and Seafood
- 1 whole sea bass or red snapper (about 2 lb), scaled and gutted
- 8 large head-on prawns, shells on
- 12 oz fresh squid, cleaned and lightly scored
- 1 tbsp Shaoxing wine
- 1/2 tsp salt
For the Braised Components
- 12 oz pork belly, cut into 1/2-inch thick slices
- 8 fried tofu puffs
- 8 dried shiitake mushrooms
- 8 dried oysters
- 1 oz dried black moss (fatt choy)
For the Vegetables and Aromatics
- 1 cup fresh or canned lotus seeds, drained
- 4 large napa cabbage leaves, blanched
- 1 small piece ginger, julienned
- 6 scallions, cut into 2-inch lengths plus extra for garnish
- 4 garlic cloves, smashed
For the Sauce
- 3 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 2 cups chicken stock
- 2 tbsp cornstarch mixed with 3 tbsp cold water
- 2 tbsp vegetable oil
- 1 tsp sugar
- 1 tsp sesame oil
Directions
- Rehydrate the shiitake mushrooms, dried oysters, and black moss in separate bowls of warm water for 25 minutes; drain and reserve the soaking liquid from the mushrooms.
- Heat 1 tablespoon vegetable oil in a wok and sear the pork belly until lightly browned on both sides. Add the smashed garlic, half the ginger, light soy sauce, dark soy sauce, sugar, and 1 cup of the chicken stock; cover and braise for 25 minutes until the pork is tender.
- Add the rehydrated shiitake mushrooms and tofu puffs to the pork; simmer uncovered for 8 minutes more so they absorb the flavor. Stir in the cornstarch slurry and cook until the sauce coats the back of a spoon.
- Meanwhile, place the sea bass on a heatproof oval platter, scatter remaining ginger and scallion whites over it, and steam over rapidly boiling water for 8 to 10 minutes until the flesh just flakes near the backbone.
- Blanch the prawns in salted boiling water for 45 seconds until they curl and turn pink, then plunge into ice water. Briefly blanch the scored squid for 30 seconds until it forms small curls, then transfer to the ice bath.
- Simmer the rehydrated oysters and black moss in the remaining 1 cup of chicken stock with 1 tablespoon Shaoxing wine for 5 minutes; gently fold in the lotus seeds to warm through.
- Arrange the steamed fish in the center of a large oval serving platter. Build eight small mounds around it: prawns, squid curls, braised pork belly, tofu puffs, shiitake, oysters, black moss, and lotus seeds each tucked into a blanched cabbage leaf cup.
- Pour the reserved braising sauce over the fish and drizzle the oyster-black moss liquid around the platter. Garnish with scallion brushes (white part sliced thin and soaked in ice water) and a final thread of sesame oil.
- Serve immediately with steamed jasmine rice, allowing each guest to receive a symbolic portion representing one of the Eight Immortals for a year of good fortune.
Cook’s Notes
- Choose the freshest whole fish you can find; look for clear eyes, bright red gills, and firm flesh for the most pristine flavor and presentation.
- Black moss (fatt choy, 发菜) literally sounds like the word for wealth in Cantonese, while lotus seeds symbolize fertility and continuous lineage, making this dish deeply auspicious.
- To make elegant scallion brushes, slice the white ends lengthwise into thin strips and soak in ice water for 10 minutes until they curl into flower shapes.
- If sea bass is unavailable, substitute red snapper, tilapia, or even a whole steamed chicken for an even more festive Lunar New Year centerpiece.
- Stir-fry any leftover braising liquid with bok choy the next day for a quick, flavorful side that echoes the original feast.
