Chinese New Year celebration will be incomplete (in my opinion...) if Yee Sang is not served within the 15 days of welcoming the Lunar calender..
This dish symbolises Prosperity, Good Luck ,Great Health and all thing auspicious...Some say it reflects our life journey that is fill with bitter, sad, sweet, happy memories...added a with a bit of 'crunch' of excitement and a little bit of 'spice' to make us wiser.
You are most welcome to elaborate or share your knowledge... educate me on this point through my comment box below...
I have never had Yee Sang... let alone heard of this dish, until the late 80's when I started to work in Kuala Lumpur.
From then on... I looked forward to have either company sponsored lunches or having a business lunches with either client or contractor, in some fancy restaurants, within that 15 days of Lunar celebration, where most of restaurants would serve Yee Sang... (I was on meagre pay...sob sob.. and a cheapskate... hehehe , so always hoping for free Lunches...yippee..)
It was (and still is...) time to be merry, happy and feasting...
Everyone wants to eat their way to good luck and prosperity ... I can tell you ... the only party that is happy, every time his cash till went... 'kerching...kerching...' is the restaurant owner... Oh yes!!! Yee Sang came with a price tag... almost cut throat!!!
Unfortunately...for 'almost' the past 9 years since moving Down Under... I had not had any "restaurant version" of Yee Sang...
However, we chanced upon a box of pre-pack Yee Sang essentials minus the fish (of course) and with lots of what looked like preserved vegetables, in our local Asian grocer. It cost $10 a pop...
It was ok ~ taste wise but we weren't too keen on the colourful 'preserved' vegetables... so we thought that this year we will... at least... attempt to make our own...
... and it turned out to be fresh, crisp and scrumptious homemade Yee Sang
Definitely a keeper...
Have a lovely wonderful weekend...
signing off with Love...
Yee Sang / Raw Fish salad
click here to print recipe
1 lebanese cucumber
1 small daikon
3 inch of young ginger
1/2 tablespoon black sesame
1/2 tablespoon white sesame
10 pcs wonton skins cut into strips
1/2 of pink grapefruit (flesh only)
100 g raw salmon - thinly sliced
100 g store bought seaweed
1 tablespoon of thick plum sauce (add more if desired for sweeter taste)
5 spice powder
ground white pepper
ground white pepper
Preparing a day ahead -
- Deep fry the wonton skins and leave it to cool. Keep it in air tight container.
- Thinly sliced ginger and submerged in vinegar mix with 1 tablespoon of sugar. Set aside. Alternative- get the store bought pickled ginger.
- Dry roast both sesame seeds. set aside to cool and keep in airtight container.
On the day:
- Cut the carrot, daikon and cucumber into ribbon strips then cut into long strips.
- Arrange vegetables, pink grapefruit segments and raw salmon in big salad bowl all .
- Add in pickled ginger, deep fried wonton crunch then sprinkled sesame seeds.
- Add a pinch or two 5 spice powder.
- a pinch of ground white pepper
- Lastly drizzle some thick plum sauce.
- Get everyone to toss for good luck...and enjoy.