Tuesday, February 19, 2013

Yee Sang (Raw Fish Salad)

1 carrot
1 cucumber
1 white radish
1 yam
1 pomelo
1 pickled ginger (store-bought or DIY)
 raw salmon (sushi grade)
 cracker or fried wonton wrappers

2 1/2 tbsp Plum Sauce
1 tbsp hot water
1 tsp sesame oil
1 tbsp extra virgin olive oil
1 lemon, cut in half

30 grams crushed roasted peanuts
1 tbsp roasted sesame seeds
1 tsp five spice powder
1/2 tsp white pepper powder
1/2 tsp cinnamon powder

red food color
green food color
vegetable oil for frying

  1. Wash the vegetables and pat dry with paper towel. Peel the carrots and white radish. For the cucumber, you may opt to peel the skin or not, depending on your preference. Using a julienne peeler, make some "vegetable noodles" out of these three vegetables. Place in cold water in separate containers and set aside.
  2. Prepare the yam. Using a knife, thinly slice yam desired amount and peel. Slice into thin julienne.Divide into two and place in separate bowl. Put red food color in one and green on the other.Toss the yam so that the food color will be distributed evenly. Set aside for the food color to dry. Once dried, heat enough oil in a frying pan but not too hot if you do not want the yam to be crispy. Deep fry the yam around 3 minutes, one after the other, not together. Set aside to cool.
  3. Peel the pomelo and gather the flesh. Set aside.
  4. Combine Plum Sauce, water and sesame oil. Stir until well combined and of medium consistency. Add a bit more water if sauce is still too thick.
  5. Using a salad spinner or paper towels, drain excess water from the carrots, white radish and cucumber. Assemble in a rounf plate together with the cracker, pickled ginger, fried red and green yam, pomelo flesh and raw salmon.
  6. Put the dressing and sprinkles.
  7. Gather people around the table. With chopsticks, toss the salad in the air as high as you can and wish everyone a prosperous new year!

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