Home » Singapore Cooking » Yu Sheng Recipe – Chinese New Year Raw Fish Salad Recipe

Yu Sheng Recipe – Chinese New Year Raw Fish Salad Recipe

Yu Sheng Recipe - Chinese New Year Raw Fish Salad Recipe

Yu Sheng Recipe – Chinese New Year Raw Fish Salad Recipe

This refreshing dish tops the menu at every Chinese restaurant in Singapore during the 2-week Lunar New Year period. It is considered an auspicious dish as the term used for mixing the salad together sounds almost the same in Cantonese as the word symbolising good luck and prosperity (Lo Hei).

Ingredients :

Salad

  • 1 medium carrot, peeled
  • 1 medium daikon radish, peeled
  • 1 small yam, peeled, grated and deep-fried
  • 1/2 teaspoon each red and green food colouring (optional)
  • 1/2 cup (60 g) preserved sweet papaya or melon, sliced (see note)
  • 1/2 cup (60 g) pickled ginger, slivered (see note)
  • 1/2 cup (150 g) pomelo or grapefruit flesh, shredded by hand (see note)
  • 1/2 cup (50 g) prepared jellyfish, sliced (optional, see note)
  • 4 kaffir lime leaves, slivered (optional)

Sauce

  • 2 teaspoons sesame oil
  • 5 tablespoons sweet Chinese plum sauce
  • 3 tablespoons fresh lime juice

Fish Sashimi and Seasoning

  • 150g (5 oz) fresh salmon or other fish fillets, chilled and very thinly sliced
  • 1 tablespoon Garlic Oil
  • 5 cm (2 in) young ginger, sliced into thin shreds
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon fresh lime juice

Garnishes

  • 4 tablespoons coarsely crushed roasted peanuts
  • 1/2 tablespoon five spice powder
  • 1 tablespoon white sesame seeds, dry-fried until golden
  • Flour Crisps
  • Coriander leaves (cilantro), to garnish (optional)
  • 2 small limes (limau kasturi), cut into wedges, to serve

Method :

  1. Grate the carrot and radish into long, thin slices using a spiral slicer if available. Place them in separate mounds on a platter. Mix half of the yam slices with red food colouring and the other half with green food colouring, if desired, and place in separate mounds on the platter with the carrot and radish. Prepare the rest of the Salad and place separately on the platter.
  2. Mix all the Sauce ingredients together and set aside in a small bowl.
  3. To serve, place everything on the dining table: the platter of Salad, a plate of the raw fish, small bowls of the fish seasoning next to it and a plate of Garnishes. Start with the Fish Sashimi and Seasoning—toss the raw fish in the seasoning and place it on the platter with the Salad. Pour the Sauce over and sprinkle the Garnishes, except the lime halves, over it. Then, diners can help to mix the salad with chopsticks to ensure good luck. Serve with the lime wedges on the side.

Note : Preserved sweet papaya or melon are candied slices of the fruits that are coated with sugar. They are sold in Chinese grocery stores. Pickled ginger are thin slices of young ginger that are pickled in salt, and then in vinegar. They are sold in most supermarkets or Asian stores. Pomelo is a citrus fruit that is larger than grapefruit but not as juicy. Prepared jellyfish are sold in ready-to-eat packets.

Serves 4-6
Preparation time : 60 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Cucumber Raita Recipe – Cucumber in Yogurt Dressing Recipe”