Yu Sheng

PUBLISHED : Thursday, 26 January, 2012, 12:00am
UPDATED : Thursday, 26 January, 2012, 12:00am

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This raw fish salad is eaten at the Lunar New Year in Singapore and Malaysia (although the recipe comes from my mother in California). The ingredients are laid out on a platter and everyone at the table mixes the salad with chopsticks while shouting lo hei (toss/mix together). Eating this salad is said to bring good fortune in the coming year.

100 grams loh bok (also called daikon or white radish), julienned

100 grams carrot, julienned

10 wonton skins

Oil, for frying

300 grams sushi-quality fish, skinned and boned

About 15ml light soy sauce

About 5ml sesame oil

About 15ml fresh lemon juice

A pinch of five spice powder

A pinch of ground white pepper

A few drops of honey

75 grams roasted and skinned peanuts, lightly crushed

2 tsp white sesame seeds, toasted in an unoiled pan until fragrant

2-3 spring onions, julienned

30-45 grams pickled ginger, drained and patted dry, then julienned

A small handful of fresh coriander

Rinse the julienned loh bok and carrot in cold water then leave in a bowl of iced water while preparing the other ingredients

Fry the wonton skins a few at a time until brown and crisp, then drain on paper towels

Thinly slice the fish, cutting across the grain

Mix the soy sauce with sesame oil, lemon juice, five spice powder, white pepper and honey. Taste the dressing and adjust the seasonings as needed

Drain the loh bok and carrot, wrap them in a clean dishcloth and squeeze out as much liquid as possible

Arrange the fish, loh bok and carrot on a plate and drizzle the dressing over the ingredients Roughly crumble the fried wonton skins and scatter them over the top, along with the peanuts, sesame seeds, spring onions, pickled ginger and coriander Mix together and eat immediately

 

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