Recipe
Yu Sang - Raw Fish Salad

Ingredients

• One-quarter pound of very fresh tuna or salmon
• 2 cups of finely shredded Chinese white radish
• 2 cups of finely shredded carrot
• Dressing
  • Two-third cup of plum sauce
  • Half cup of water
  • 1 tablespoon of vegetable oil
  • One-third cup of sugar
  • Salt to taste
• Marinade
  • 1 teaspoon of vegetable oil
  • 1 teaspoon of sesame oil
  • One-quarter teaspoon of sugar
  • One-eighth teaspoon white pepper and five-spice powder
  • Juice of half lemon and salt to taste
• One inch fresh ginger, shredded paper thin
• One-third cup of finely shredded sweet pickled ginger
• 8 pickled shallots, finely shredded
• 7 fresh kaffir lime leaves, finely shredded with scissors
• 2 green onions, finely shredded
• One-quarter bunch of fresh coriander leaves
• One-quarter cup of chopped peanuts
• Toasted sesame seeds for garnish
• Chinese shrimp crackers for garnish

Instructions

1. Remove any bones from the fish. Freeze until firm, then cut across the grain into paper thin slices, about 2 inches long. Set aside in the refrigerator.
2. In separate bowls, cover finely shredded radish and carrots with cold water and set aside.
3. To make the dressing, mix the plum sauce and water together. Heat oil over low heat and add the plum sauce, sugar and sailt. Cook until sugar dissolves.
4. Mix the marinade ingredients together in a bowl. Add fish slices and mix. Mound the fish in the centre of a platter.
5. Rinse the carrots and radish, and squeeze out excess water. Surround the fish with radish and carrot shreds. Scatter the gingers, shallots, lime leaves, green onions and coriander leaves over the fish.
6. Top with peanuts and sesame seeds. Spoon half of the dressing over the salad.

It is customary for everyone to join in and help toss the salad with their chopsticks by digging to the bottom and tossing up and over to mix all food ingridients. When the salad is fullt tossed, add the remaining dressing and serve on individual salad plates. Garnish with shrimp crackers.