New Year Fish Salad - {Yu Sheng} Recipe - Cooking Index
New Year Fish Salad - {Yu Sheng} Recipe - Cooking Index
No Chinese New Year feast is complete without yu sheng, the colorful salad of raw fish and crunchy vegetables. It's served in most Singaporean Chinese restaurants throughout the lunar new year celebration. In recent years, the ingredients have become increasingly elaborate and exotic, including jellyfish, preserved papaya, deep-fried yam sticks, pickled shallots, and more. You practically have to start making it a whole lunar year ahead of time! My version is light and flavorful and a lot easier to prepare. Use very fresh fish. As an alternative to salmon, tuna is also delicious prepared this way.
Type: Fish| Salad Mixture | ||
| 1/2 | Cantaloupe | |
| = (or 1/4 honeydew melon) | ||
| 1 | Grapefruit | |
| 1/4 cup | 59ml | Thinly-sliced sweet pickled ginger |
| 1 cup | 110g / 3.9oz | Carrot - shredded (medium) |
| 1/4 lb | 113g / 4oz | Jicama - (a 3" wedge) - shredded |
| Dressing | ||
| 3 tablespoons | 45ml | Cooking oil - (to 4) |
| 1 teaspoon | 5ml | Sesame oil |
| 3 tablespoons | 45ml | Plum sauce |
| Fish | ||
| 1 tablespoon | 15ml | Sesame seeds |
| 6 oz | 170g | Salmon fillet |
| 6 oz | 170g | Firm white fish fillet, such as sea bass |
| 1 tablespoon | 15ml | Lime juice |
| 1 tablespoon | 15ml | Cooking oil |
| 1/2 teaspoon | 2.5ml | Freshly-ground white pepper |
| 1/4 cup | 36g / 1.3oz | Chopped roasted peanuts |
| 1 | Green onion - slivered |
Peel melon and cut into crescents. Segment grapefruit by cutting away the peel and white pith; cut and lift out segments. In a bowl, combine melon, grapefruit. ginger, carrot, and jicama.
Combine dressing ingredients in a small bowl.
Place sesame seed in a small frying pan over medium heat; cook, shaking pan continuously, until tightly browned, 3 to 4 minutes. Immediately remove from pan to cool.
Remove skin and any bones from fish. Thinly slice fish across the grain to make pieces about 1 by 2 inches. Fan slices on a serving platter, alternating pink and white fish. In a small bowl, combine lime juice, oil, and white pepper.
Drizzle lime juice mixture over fish. Mound salad mixture in center of fish. Spoon dressing over the salad. Garnish with peanuts, sesame seed, and green onion.
This recipe yields 4 to 6 servings.
Source:
Martin Yan's Asia: Favorite Recipes from Hong Kong, Singapore, - Malaysia, the Philippines, and Japan by Martin Yan, (KQED Books, - 1995)
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