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Yu Sheng (Raw Fish Salad)

A raw fish salad commonly served in Southeast Asia( Singapore / Malaysia), especially over the Lunar New Year festival (Chinese New Year).
Prep Time20 minutes
Total Time20 minutes
Servings: 0
Author: AM-Suhaila

Ingredients

  • 1 small Daikon Radish Thinly Spiralled / Ribboned
  • 1 small Purple Carrot Thinly Spiralled / Ribboned
  • 1 small Carrot Thinly Spiralled / Ribboned
  • 1 medium Cucumber Thinly Spiralled / Ribboned
  • 1 small packet pickled Ginger
  • 1 tablespoon Toasted Sesame Seeds
  • 2 tablespoons Crushed Peanuts
  • 300 grams Raw Salmon Slices Sashimi Grade
  • 150 grams Raw Snapper / Yellowtail Sashimi Grade OPTIONAL
  • A handful fried wanton skin / crispy crackers
  • 1- 2 tablespoons Lime Juice
  • 1-2 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Chinese five spice powder
  • 1 teaspoon white pepper powder

Instructions

  • Arrange all ingredients on a huge platter.
  • Toss to great heights before eating.

Notes

Ensure raw fish is of Sashimi grade to ensure freshness and good quality.
Purple carrot has been incorporated to give a variation in colour - other vegetables wit similar texture to carrots/ radish may be incorporated, based on personal preference.