Raw Fish Salad (Yu Sheng)
Raw Fish Salad (Yu Sheng)
Get this quick and easy Lunar New Year raw fish salad recipe by Chef Wan from Best Wan!.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 30 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
  • 100 grams / 3½ oz fresh Salmon
  • 454 grams of Daikon (White radish), finely shredded
  • 454 grams of Carrot, finely shredded
  • 1 piece Red pepper (capsicum), sliced thinly
  • 2cm / 1 inch fresh Ginger, shredded paper thin
  • 57 grams of Sweet pickled ginger, finely shredded
  • 7 pieces fresh Kaffir lime leaves, finely shredded
  • 4 sprigs of fresh Chinese parsley
  • 57 grams of Peanuts, chopped
  • Toasted Sesame seeds for garnish
  • Chinese Shrimp crackers for garnish (or fried dried shrimps)
  • 1 tablespoon / ½ oz of Five-spice powder
  • Dressing:
  • 142 grams of Plum sauce
  • ½ cup / 4 fl oz of Water
  • 1 tablespoon / ½ fl oz of Vegetable oil
  • ⅓ cup of Sugar
  • Salt to taste
  • Marinade:
  • 1 teaspoon of Vegetable oil
  • 1 teaspoon of Sesame oil
  • ¼ teaspoon of Sugar
  • ⅛ teaspoon of White pepper
  • ⅛ teaspoon of Five-spice powder
  • 1 piece Lemon, squeezed
  • Salt to taste
  1. In separate bowls, cover finely shredded radish and carrots with cold water and set aside
  2. To make the dressing, mix the plum sauce and water together. Heat oil over low heat and add the plum sauce, sugar and salt. Cook until sugar dissolves
  3. Mix the marinade ingredients together in a bowl. Add fish slices and mix. Mound the fish in the center of the platter
  4. Rinse the carrots and daikon and squeeze out excess water. Mound each vegetable - carrot, daikon, red pepper and Chinese parsley around the fish on the platter. Then scatter the ginger and lime leaves over the fish
  5. Finally, top with peanut, sesame seeds, shrimp crackers and five-spice powder. Then pour the cooled dressing over the salad
  6. You are ready to toss! - Lo Hei!

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