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Overview
Tuesday, February 17, marks the 2026 Lunar New Year: a time for family feasts, good fortune, well-wishing, and a fresh start. For Lotus Dining Group executive chef Steve Wu, it's his favourite time of year.
"To me, it is a celebration dedicated entirely to family and connection. A holiday where relatives who haven't seen each other in a long while gather to share meals filled with blessings."
Steve grew up in Tainan, the oldest city in Taiwan, a place renowned worldwide for its incredible food culture and warm hospitality. While Steve has been based in Sydney since 2012 and is now the chef behind local restaurants Pearl Dining, Lotus and the Dumpling Bar in Circular Quay and Summer Hill, his culinary roots reach back to his childhood.
"My mother was a traditional housewife who mastered the craft passed down from my grandmother. Every festival, she would hand-make everything — from Nian Gao (rice cakes) to Zongzi — using the most traditional methods," Steve tells Concrete Playground.
"Watching my mother cook and helping her transform raw ingredients into a festive feast was the most captivating thing to me. That process is truly what inspired me to become a professional chef."
Lunar New Year in Australia may look different from the festivities of his childhood, but Steve is still using food to reconnect with his culture.
"Nowadays, you see major events and activities all over Sydney, and even Western restaurants have started incorporating Lunar New Year elements into their menus. It's become a shared experience for all Australians," says Steve. "For Chinese restaurants, this is the busiest period of the year, so we celebrate in the thick of the action. However, on my rare days off, I love heading to Yummy Seafood in Beverly Hills for a proper Chinese feast."
To celebrate the 2026 Lunar New Year, Steve has created a recipe for Pan-Fried John Dory Fillet made with S&B Golden Curry. The pre-mix sauce lets you easily recreate restaurant-quality flavour at home this Lunar New Year, and the sauce's golden hue fits the festive theme.
"In Chinese culture, we have a saying: "Nian Nian You Yu" (年年有餘), which means "May there be a surplus every year." Because the word for fish (Yu) sounds exactly like the word for surplus, a fish dish is an absolute must-have on the table to bring good fortune." If you want to try the dish yourself this Lunar New Year, follow Steve's recipe below.
PAN-FRIED JOHN DORY FILLET
Ingredients:
200g of John Dory fillet (if you can't find John Dory fillet, any type of fish works well)
Plain Flour (as needed)
Pinch of S&B Seasoned Salt and Pepper
2 cubes of S&B Golden Curry Mild 92g
200 ml of chicken stock
1/4 piece of onion, diced
50g of diced carrot
Olive or vegetable oil (as needed)
Steamed rice (as needed, for serving)
Pickled red ginger
Method:
To Prepare the Fish
Use paper towels to pat the fillet dry.
Season both sides of the fillets with a pinch of S&B Seasoned Salt and Pepper.
Place plain flour on a plate. Dredge the fish fillets to coat them evenly with a thin layer, then shake off any excess.
Make the Golden Curry
Heat a small amount of oil in a saucepan over medium heat. Sauté the diced onion and carrot for 2–3 minutes until soft and translucent.
Pour in the 200 ml of stock and bring the mixture to a boil.
Reduce the heat to low, then cook for 10 minutes with the lid.
Add the 2 S&B Golden Curry cubes. Stir until the cubes are completely dissolved and the sauce is smooth.
Turn the heat back to low, stirring occasionally, until the sauce reaches your desired thickness. Keep warm.
Pan-Fry the Fish Fillets
Heat a clean frying pan, then add the oil over medium heat.
Carefully place the coated fish fillet into the hot oil.
Pan-fry each side for about 3–4 minutes, or until the exterior is golden brown.
Remove the fillets and place them on paper towels to drain any excess oil.
Plating and Serving
Ladle the hot Golden Curry Sauce in the middle of the plate.
Place the pan-fried John Dory fillet on top of the curry sauce, served with pickled ginger.
Serve with rice.
Steve's top tip? "Chop up the Golden Curry cubes before you put them in the pan to prevent them from burning. And if there's any curry left on the plate, get some bread and scoop it up — you won't regret it"
Feeling inspired by Steve's recipe? For the tenth year in a row, Asian Inspirations is hosting the Lunar New Year Cook Snap Win competition. There are $20,000 in prizes to be won, including the grand prize: the ultimate foodie travel adventure for two. Head to the Asian Inspiration website to learn how you could win big.
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Image credit: Josh Mullins