Steamed Sole with Black Bean Sauce (Dul See Zing Tat Sa Yu)
Notes: In China, a fish must be served with its head and tail intact to properly signify a favorable end of the old year and beginning of the new. Markets that serve a large Asian clientele usually carry small whole fish. You also may be able to order one from your fish market. If all else fails, steam 12 ounces of boned, skinned sole fillets in a single layer until opaque but still moist-looking in the center, about 5 minutes.
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