Yu Sang (Chinese New Year Salad) recipe
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Timings & Yeildings
Prepration : 1hr
Cooking : 0
Total : 1hr
Yeildings: 4servings
Direction and Ingredients
Amount Ingredient Preparation
1/2 pound tuna fish sashimi-grade OR striped bass fillet, fresh, about 6x2x1/2 inch piece
2 cups daikon (chinese white radish) peeled, finely shredded
2 cups carrot peeled, finely shredded
6 each ginger thin quarter-sized, slices, finely shredded
1/3 cup ginger preserved, pickled, finely shredded, sweet
1/4 cup green onions pickled, finely shredded
6 each kaffir lime fresh leaves, finely shredded
1 large jalapeno chile red, seeded, finely shredded
1/2 bunch green onions bunch, finely shredded
1/2 each cilantro bunch, leaves only
1/4 cup peanuts chopped
1 x sesame seeds toasted, for garnish
1 each lime or lemon, cut in half, seeded
1 x shrimp chips or fried rice stick noodles, for garnish
1/2 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon five spice powder
1 x lemon juice
 The quality and freshness of the fish is crucial for the success of the dish.  Purchase the fish from a Japanese fish shop that specializes in sashimi, or a reliable fishmonger.  To facilitate the very fine shredding of the radish and carrot, use a mandolin or the fine shredding disc of a food processor.

Chill fish until firm. Cut into paper-thin, 2-inch-long slices against the grain; set aside.

In separate bowls, cover radishes and carrots with cold water; set aside until ready to assemble salad. Then rinse and squeeze out excess water.

To assemble: Toss fish slices with marinade ingredients. Place fish in center of a platter. Arrange daikon and carrot shreds around fish. Scatter fresh and pickled ginger, the pickled scallions, lime leaves, chiles, green onions and cilantro over fish. Sprinkle with peanuts and sesame seeds.

Just before serving, squeeze the lime or lemon juice over all. It is customary for everyone to join in and toss the salad. Using chopsticks, each diner digs from the bottom of the salad and lifts the ingredients to mix together.

When the salad is fully tossed, taste for seasoning. Adjust with more sesame oil, lime juice, salt and/or some of the juices from the pickled vegetables.

Garnish with shrimp chips or fried rice stick noodles.

Serves 4 to 6.

NOTE: Bottled pickled ginger and pickled scallions may be found in Chinese markets. Kaffir lime leaves may be found in Thai grocery stores. If kaffir leaves are not available, omit or substitute domestic lime leaves
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