Year of the Fire Horse: Serve Fish, Take Risks!
Chinese Lunar New Year, also known as Chinese New Year and Spring Festival is Feb 17. Eastern culture follows lunar cycles – the 28 day cycle of new moon to full moon. Chinese New Year is a spring festival that begins on the second new Moon after Winter Solstice and 2026 marks the Year of the Fire Horse. Those born in the year of the Horse (1918, 1930, 1942, 1954,1966, 1978, 1990, 2002, 2014, 2026) are energetic, passionate, independent, action-driven, and goal-oriented. They are known for their love of freedom and adventure and also have an amazing capacity to work hard. The horse is known for its vitality, speed, and perseverance in Chinese culture, and those born under this sign are felt to embody these strong characteristics.
This Year of the Fire Horse symbolizes passion, drive, and enthusiasm. In this year, many people will face significant decisions and opportunities, encouraging people to take bold actions, pursue their ambitions, and embark on new ventures. The phrase mǎ dào chéng gong translates to “success arrives with the horse” ie swiftly. Therefore, 2026 will be a year full of possibilities, making it an ideal time to pursue personal goals, embrace new challenges, take risks, act with vigor, and chase dreams.
The Chinese Lunar New Year is a time of celebration and an occasion for joyous family reunions to welcome a new beginning. Serving fish on this auspicious occasion symbolizes prosperity and is believed to bring abundance. If you can, serve the head and the tail to represent a good beginning and end to the year.
Grilled Whole Fish with Soy Ginger Sauce:
Ingredients
- 3 whole red snapper* cleaned and scaled
- 1 bunch of green onions washed and sliced into 1½ pieces
- 2 limes sliced
- 1 bunch cilantro stems removed
For the sauce:
- 1/3 cup of low sodium soy sauce *
- 1 tablespoon grated ginger
- 1 tablespoon of rice wine vinegar
- red chili flakes optional
Instructions
Place the fish on a rimless cookie sheet and slide onto the grill. Grill with lid closed for 6-8 minutes, depending on thickness. Flip and grill on the second side until the flesh is opaque (white) and flakes easily, another 6-8 minutes. Remove the fish from the grill using a fish spatula and slide onto the cookie sheet. Serve with sauce and additional sliced green onions.
Heat the grill to medium-high. A heavy grill pan can be used for grilling inside.
Oil the outside of the fish with sesame oil and stuff fresh cilantro and sliced lime inside the fish cavity. Other herbs and lemon can easily be substituted.
Whisk together the soy sauce, ginger, rice wine vinegar and chili flakes.
