New Year Fish Salad Singapore Yu Sheng
 
serves 4 to 6 
 
a winning toss 
 
besides being full of flavors and textures, yu sheng is loaded with 
symbolic meaning. 
the raw ingredients signify the renewal of life, and the sound of 
the word for fish in cantonese sounds like the word for prosperity. 
the most important (and fun) part 
of eating yu sheng is the mixing together of the ingredients. 
to ensure good luck for the coming 
year, everyone calls out "lo hei!" - which means "to mix it up" but also 
sounds like "to prosper more and more"-while they use their chopsticks 
to toss the ingredients as high in the air as they can. 
now that's what i call a well-tossed salad! 
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. 
 
 
salad mixture 
 
1/2   cantaloupe or 1/4 honeydew melon
1   grapefruit
1/4 cup  thinly sliced sweet pickled ginger
1 medium  carrot, shredded
3   inch wedge (1/4 lb.) jicama, shredded
 
 
dressing 
 
3 to 4 Tbsp  cooking oil
1 tsp  sesame oil
3 Tbsp  plum sauce
 
 
1 Tbsp  sesame seeds
6 oz.  salmon fillet
6 oz.  firm white fish fillet, such as sea bass
1 Tbsp  lime juice
1 Tbsp  cooking oil
1/2 tsp  white pepper
1/4 cup  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 cook. 
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. 
 
 
 
martin yan's asia 
favorite recipes from hong kong, singapore, 
malaysia, the philippines, and japan 
by martin yan 
 
 
 
-- 
(ID: 3673) Mirror: rec.food.recipes: Wed, Feb 9, 2005


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