Chinese New Year - and Buffets by Design share their favourite recipe.
30th January 2017
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Chinese New Year began this weekend and this year it's the Year of the Rooster.

People born in the Year of the Rooster are said to display characteristics of confidence, honesty, intelligence, flexibility and energy. But apparently it's not all good... Chinese astrology says that the year of your sign is believed to be one of the most unlucky years of your life. 

Oh dear!

In modern Chinese, Chinese New Year is called the Spring Festival which involves 15 days of celebration, culminating in the release of traditional Chinese lanterns.

Chinese people traditionally come together during this festival and enjoy the most significant dinner of the 15 days, New Year's Eve dinner.

It’s traditional to serve fish at this dinner, though in Northern China, it's marked by serving dumpling. The pne thing in common with both these two dishes is that they signify prosperity for the coming year.

So Buffets by Design have shared with us their favourite sea bass dish as a nod to the significance of Chinese New Year.  

Why not try it out for yourself?!

Sea bass with ginger, chilli & spring onions


6 sea bass fillets, about 140g each, skin on and scaled

3 tbsp sunflower oil

large knob of ginger, peeled and shredded

3 garlic cloves, thinly sliced

3 red chillies, deseeded and thinly sliced

a handful of spring onions, shredded long-ways

1 tbsp soy sauce

rice, for serving



  • Scour the skin 3 times and season the fish with salt and pepper.
  • Heat a heavy-based frying pan and add 1 tbsp of the oil. Divide the fish in two, and when hot, fry half the fish fillets for around 5 minutes skin-side down. The skin should be golden, very crisp and almost cooked through. Turn the fish over and cook for another 30 seconds—1 minute. Place on a serving plate and keep warm. Do this again with the remaining fish fillets and put them all to the side.
  • Fry the garlic, ginger and chillies in the remaining oil for about 2 minutes until golden. Remove the pan from the heat and add the spring onions.
  • Splash the fish fillets with a little soy sauce and spoon over the ginger, garlic and chillies.
  • Serve with rice.
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