How to avoid paying more than $20 per person to savour the Chinese New Year raw fish salad (yusheng) speciality? DIY is the way to go and you'll be surprised how easy it is to prepare this festive dish and impress your family and friends. Best of all, you may ajdust the ingredients according to personal tastes and preferences.
After years of sampling different restaurant yusheng in Southeast Asia and Australia, I've come up with this recipe that has received raved reviews. Tried and tested - much better than what restaurants serve, if I may dare say. The serving portion is for 6 persons.
Finely junlienned vegetables :
Carrot, white radish, green mango, yam bean, cucumber, spring onion.
Fresh ginger - peeled and sliced thinly
Japanese green seaweed strands (soaked and drained)
Fresh Fruits :
Dice 1/2 pomelo or 1 large grapefruit into segments
Mango slices
Dried preserved fruit :
kamquat, orange peel, dried or pickled mango, candied ginger, pickled ginger, candied melon, licorice flavoured or assorted plums -- slice these dried ingredients thinly.
Dressing :
Put each of the condiments and sauces in small serving dishes
Wet : sesame oil, garlic oil, plum sauce, lime juice (2 small green lime)
Dry : lightly toasted sesame seed, white pepper, brown sugar, salt, tiny crispy crackers, roast ground peanut powder, kaffir lime leaf (cut into razor thin slices). You may like to put the dry ingredients into red packets (hongbao / ang pow) to enhance the festive mood.
Raw fish :
Thinly slice sashimi grade boneless fish. Any of these could be used : salmon, tuna, trout, yellow tail, or wolf herring.
Arrange fish slices in a fan shape or at the centre of a large platter.
Processed jellyfish - washed and seasoned or you could purchase ready-to- eat packs from the Asian grocery store. (optional)
Tuck In!
When ready to serve, mix all the ingredients and dressing.
Toss with chopsticks and exclaim "lo hei" -- symbol of prosperity and progress.
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