By Margarita Lee
Chinese New Year Raw Fish Salad (Yee Sang)
200g sliced raw fish (salmon or jellyfish)
100g radish shredded
100g carrot shredded
100g cucumber shredded
100g pickled papaya, shredded (qua yin)
10 pickled leeks, shredded (or sweet onion pickle)
100g pomelo wedges, peeled and separate the sacs (or grape fruit)
50g spring onions, shredded
10g red sweet ginger pickle
10g white sweet ginger pickle
1 tsp shredded kaffir lime (limau perut) leaves
1 shredded red chilli
20g coriander leaves
1 tbsp lemon or lime juice
1 tbsp brandy
20g sesame seeds, toasted
30g peanuts, toasted and ground
¼ cup of garlic oil + 2 tsp sesame oil
150g crispy chips (fried wonton skin)
300g plum sauce
3 tbsp hoisin sauce
1 tsp pepper
1 tsp five-spice powder
3 tbsp honey
3 tbsp lemon juice
Combine the sauce ingredients in a small saucepan. Bring to a low simmering boil. Leave aside to cool for later use.
1. Prepare all ingredients and arrange on a big round serving plate
2. Mix raw fish with lemon juice and brandy.
3. To serve, pour the sauce over the Yee Sang and sprinkle with five-spice powder.
4. Add a sprinkling of sesame seeds, roasted peanuts and crispy chips or fried wonton skin.