Yee Sang or yusheng is a Chinese-style raw fish salad. It usually consists of strips of raw fish (commonly salmon), mixed with shredded vegetables and a variety of sauces and condiments. This dish has always been associated with Chinese New Year celebrations. It is available in restaurants during the CNY festival and is normally eaten as a symbolic meaning to raise ‘good luck’ for the coming year. Being a fan of raw salmon, I’ve always loved this dish. Since being away from home, I’ve not properly celebrated CNY the ‘Malaysian’ way! It has been 3 years since I’ve had this dish and was craving it especially this year. Hence, began my quest of finding recipes available.
I looked up many recipes but many of them consisted of ingredients I find very hard to get in Hobart, and some require a fair bit of preparation. So, I combined different stuff from different recipes and came up with my own recipe! I’ve always been a first time flop and was afraid I’d be embarassed in front of friends. Surprisingly, it was edible! Definitely worth the time and effort.
- Fresh yam/taro
- Unripened mango
- Sweet potato
- White radish
- Wonton skins
- Raw sslmon fillet, sliced thinly
- Peanuts and sesame seed, roasted
- Apricot jam
- Plum sauce
- Shred white radish, carrot, yam, sweet potato and mango. Split shredded yam into 2 portions, colour one portion green, and the other red.
- Cut wonton skins into thin strips.
- Heat oil in saucepan/wok. Deep fry wonton skins, sweet potato and lastly the yam.
- Mixed salmon with a bit of brandy and lemon juice.
- Pound roasted peanuts and sesame seed.
- Arrange attractively on a round platter with salmon in the centre.
- For the sauce, mix apricot jam, plum sauce, lime juice, honey and sesame oil in a saucepan. Add sugar and salt according to taste.
- Sprinkle peanut and sesame seed over arranged platter. Pour sauce just before serving.