For this series, we asked four renowned chefs share their favourite hosting tips and the non-traditional recipes they cook for gatherings. Here, Winnipeg-based chef Emily Butcher shares her recipe for the whole steamed fish she loves to share with her family on Christmas Eve.
Winnipeg-based Emily Butcher, chef-owner of Nola, approaches the holidays with creativity and a sense of fun. Her culinary philosophy celebrates local ingredients with global influences, which carries through to her festive table.
“Christmas Eve is always a family day for us—usually busy preparing the house for guests, decorating, wrapping presents, and getting ready for Christmas dinner. With all the running around, my parents and I like to do a whole steamed fish for Christmas Eve dinner. It’s quick to prepare, delicious, comforting, and contrasts with all the rich food we’ll be indulging in for the next few days,” she says.
Her mom’s Hong Kong roots influence the tradition. “There is always great fanfare around the serving of the whole fish. It represents prosperity and harmony. We were always careful to eat the top fillet and then carefully remove the spine because there’s a superstition that flipping the fish would make the fishermen’s boat capsize.”
The following days bring their own favourite tradition: “The roast turkey sandwiches with all the fixings on Boxing Day are the highlight for me. Dripping with gravy and cranberry sauce, served on thick-cut toasted sourdough, and so tall that you inevitably have to pull out a knife and fork.”
Hosting Tip: “Always give yourself a quiet moment before your guests arrive to have a shower, a cup of coffee, and a breath of fresh air. Dividing the work with your partner is also super helpful—leave the table setting or drink preparations up to someone else.”
Recipe: Whole Steamed Fish
By Chef Emily Butcher
Serves 4
Ingredients
- 1 whole fish (tilapia works well, red snapper is also good)
- 2 Tbsp canola oil
- 1 tsp sesame oil
- 1 knob fresh ginger, julienned
- 1 clove garlic, julienned
- 1 bunch green onions, thinly sliced
- 2 Tbsp soy sauce
- 1 tsp sugar
- ¼ tsp white pepper
- Fresh cilantro and pickled chili, for garnish
Method
Rinse fish and trim fins. Place fish on a heatproof plate that fits in a large steamer.
Set up a steamer. Once boiling, carefully place the fish plate inside. Steam for 8 to 10 minutes, until cooked through.
While the fish is steaming, heat canola oil in a small pan. Add ginger and garlic, cooking until aromatic and just golden. Add sesame oil and heat briefly.
Toss in green onions, soy sauce, sugar and white pepper. Whisk until sugar dissolves.
Transfer fish to a serving platter. Spoon a little of the steaming liquid over top. Pour ginger sauce over fish and garnish with cilantro (and pickled chili, for added heat).
Serve with jasmine rice and steamed gai lan tossed with minced garlic and oyster sauce.