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Yu Sheng
(Chinese New Year Raw Fish Salad )

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Yu Sheng (Chinese New Year Raw Fish Salad)

Serves : 4
Preparation Time : 1 hour 30 minutes

Ingredients :

Flour crackers :
75g plain flour
1/4 teaspoon baking powder
11/2 tablespoons water
1 tablespoon beaten egg
1 tablespoon sugar
pinch of salt

Seasoned fish :
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon five spice powder
150g fresh salmon, thinly sliced
150g roasted peanuts, crushed
3 tablespoons toasted sesame seeds, crushed

Salad :
5 cm young ginger, peeled and finely sliced
2 medium carrots, peeled and grated or sliced to yield 400g
2 kaffir lime leaves, finely sliced
1 sprig coriander leaves, coarsely chopped
6 sweet pickled leeks or onions, thinly sliced

Dressing :
3 tablespoons plum sauce
2 tablespoons oil
3 teaspoons sugar

Method :

To prepare the Flour Crackers, sift the flour, salt and baking powder into a medium bowl. Combine the egg and water, and stir into the flour to form a soft dough. Roll out thinly onto a floured surface and cut into strips. Heat the oil in a wok and deep-fry the strips of dough until crisp. Drain well, then crush coarsely and store in an air-tight jar.
In a small bowl, combine the lime juice, salt, pepper and five spice powder and pour it over the fish, coating well. Sprinkle the peanuts and sesame seeds over the top.
In a separate bowl, combine all the Dressing ingredients and stir until the sugar dissolves.
Arrange the carrots, ginger and other salad ingredients on a large serving platter. Top with the seasoned fish and flour crackers. Add the Dressing. Add the diners mix the salad by lightly tossing the ingredients in the air together.

Tips : The flour crackers can be prepared in advance or purchased from a Chinese confectionery shop. The eating of Yu Sheng during the Lunar New Year is a custom unique to Singapore but is spreading in the overseas Chinese world. The higher the toss, the better the luck will be for the diners.

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Last Updated: 30/9/08