Raw Fish Salad (Yu Sheng) By: Chef Wan

Ingredients:

100 g / 3 ½ oz Fresh Salmon
2 Cups / 16 oz of Daikon (White Radish), finely shredded
2 Cups / 16 oz of Carrot, finely shredded
1 Piece Red Pepper (Capsicum), sliced thinly
2 cm / 1 inch Fresh Ginger, shredded paper thin
¼ Cup / 2 oz of Sweet Pickled Ginger, finely shredded
7 Pieces Fresh Kaffir Lime Leaves, finely shredded
4 Sprigs of fresh Chinese Parsley
¼ Cup / 2 oz 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

2/3 Cup / 5 oz of Plum Sauce
½ Cup / 4 fl oz of Water
1 Tablespoon / ½ fl oz of Vegetable Oil
1/3 Cup of Sugar
Salt to taste


Marinade

1 Teaspoon of Vegetable Oil
1 Teaspoon of Sesame Oil
¼ Teaspoon of Sugar
1/8 Teaspoon of White Pepper
1/8 Teaspoon of Five-Spice Powder
1 Piece Lemon, squeezed
Salt to taste


Method:

In separate bowls, cover finely shredded Radish and Carrots with Cold Water and set aside.

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. Mix the marinade ingredients together in a bowl. Add Fish Slices and mix. Mound the Fish in the center of the platter. 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.

Finally, top with Peanut, Sesame Seeds, Shrimp Crackers and Five Spice Powder. Then pour the cooled dressing over the Salad.
You are ready to toss! - Lo Hei!

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