Salad

Chinese Salad | (三文鱼魚生 – Sānwènyú Yú Shēng)

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Usually consumed during the Chinese New Year celebrations, yusheng is a tasty salad made with slices of raw fish and shredded vegetables which are seasoned with spices and various toppings such as peanuts and sesame seeds. The dish is additionally flavored with yusheng sauce, most commonly consisting of plum sauce and sesame oil.

Chinese Salad | (三文鱼魚生 – Sānwènyú Yú Shēng)

Recipe by theMEATMENchannelCourse: SaladCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking timeminutes
Calories

561

kcal
Total time

30

minutes

Usually consumed during the Chinese New Year celebrations, yusheng is a tasty salad made with slices of raw fish and shredded vegetables which are seasoned with spices and various toppings such as peanuts and sesame seeds. The dish is additionally flavored with yusheng sauce, most commonly consisting of plum sauce and sesame oil.

Ingredients

  • 300g daikon

  • 1 carrot

  • 1 cucumber

  • Half a red apple

  • Half a green apple

  • Half a shingo pear

  • 100g pomelo

  • 2 pack Pok Chui Crackers

  • 1 can of abalone

  • 1 ready made yee sang set

  • Salt, pepper and five-spiced powder (optional)

  • Cured Salmon:
  • 500g sashimi grade salmon

  • 50ml gin

  • 250g beetroot

  • 1 orange zest

  • 1 lemon zest

  • 1 lime zest

  • 1 tsp black pepper

  • 40g rock salt

  • 70 g sugar

  • 1 tbsp toasted coriander seeds (crushed)

  • Yusheng Sauce:
  • 150g plum sauce

  • 2 tbsp honey

  • 2 tbsp orange juice

  • 2 tbsp lime juice

  • 2 tbsp knife groundnut oil

Directions

  • Peel and shred the beetroot in a food processor
  • Transfer to a big bowl, add zest the a lemon, a lime and an orange on it
  • Add 40g rock salt, 70g sugar, 1 tsp black pepper, 1 tbsp toasted coriander seeds (crushed) and 50ml gin. Give it a good stir
  • Place some of the beetroot mixture at the bottom of the casserole and place the salmon on top of it
  • Cover the salmon with the rest of the beetroot mixture
  • Cover with cling film and place a weight on top
  • Leave to cure in the fridge for minimum 24 hours, maximum 48 hours
  • Shred 1 carrot, 300g daikon and 1 cucumber into long thin strands
  • Cut the half a green apple, half a red apple and half a Shingo pear into matchsticks and place in water with a few drops lemon juice to prevent oxidisation
  • Once curing is done for the salmon, scrape off the beetroot mixture
  • Rinse salmon under cold water. Pat dry and cut into thin slices and set aside
  • Cut a can of abalone into thin slices and set aside
  • In a bowl mix all the Yusheng Sauce ingredients
  • On a huge plate lay the shredded cucumber, daikon and carrot in the center
  • Arrange the ingredients the pickle ingredients of the ready made Yusheng with the matchsticks apples, pear and 100g pomelo
  • Serve by add cured salmon slices, abalone slices and Pok Chui Crackers
  • Optional to add salt, pepper and five-spiced powder. Pour in the Yusheng sauce and start tossing!

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