Potstickers and sea bass with ginger and spring onions: Amy Poon's recipes for lunar new year

"Christmas is lovely, but my kids think Chinese new year is by far the best holiday. I might be biased, but, unusually, I am inclined to agree with them. As my eldest puts it, New clothes, cash, booze and food what's not to love? There's the added bonus that cash is absolutely more than acceptable in fact, it's de rigueur, so there's no shopping for mundane socks and smelly candles. Chinese new year is full of rituals and, just as at Christmas, every family has its own, but they are all variations on a theme. Symbolism looms large in Chinese culture, and at new year it centres around messages of prosperity, luck and family."

"Steamed sea bass with spring onion and ginger (pictured top) This is one of the most popular dishes at our restaurant in Somerset House, central London. The ingredients list and method is simple, but timing is everything. Timing and freshness. Prep 15 min Cook 15 min Serves 4 For the light stock 5-6 coriander stalks 1 spring onion 1-2 slices fresh ginger 1 pinch each salt and ground white pepper tsp sugar For the fish 1 whole sea bass (at least 400g), cleaned, rinsed and dried 2-3 spring onions, trimmed and finely julienned 60g fresh ginger, peeled and finely julienned Sea salt and white pepper 1 dash Shaoxing wine 30g coriander leaves 1 small ladle (about 60ml) hot neutral vegetable oil, to finish Steamed jasmine rice, to serve For the sauce 50ml light soy sauce 60ml light stock see above and method First, make the stock. Put all the ingredients in a small pan, add about 80ml water and bring to a simmer. Cook for eight to 10 minutes, until fragrant, then keep warm."

Chinese New Year highlights new clothes, cash gifts, food and drink, with family rituals that vary but focus on prosperity, luck and togetherness. Food symbolism plays a central role: fish signifies surplus and abundance, while dumplings resemble wealth. A steamed sea bass with spring onion and ginger is presented as a popular festive dish, with emphasis on timing and freshness. The recipe serves four, with 15 minutes prep and 15 minutes cooking. A light stock uses coriander stalks, spring onion and ginger; the sauce blends light soy with warmed stock and the dish is finished with hot oil and coriander.

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