Monday, February 25, 2013

Lunar Chinese New Year 'Yee Sang' (Sashimi Salad with Plum Sauce Dressing)

Where I grew up, Lunar Chinese New Year wouldn't be complete without 'Yee Sang'. It is a salad of sashimi, various thinly julienned fresh and pickled vegetables, crunchy crackers, nuts, with plum sauce dressing. I have been planning this dish for a while as there are a lot of ingredients to shop for.  Magimix did most of the work for me. The end result is an extremely fresh, yummy, and healthy salad!

(Serves 10)

Part A (Body)
500g sashimi grade salmon, thinly sliced (I got mine fresh from a local Japanese wholesaler)
5 granny smith apples (2 cups), thinly julienned
1 sweet potato (2 cups), thinly julienned
6 carrots (4 cups), thinly julienned
1 cucumber (2 cups), thinly julienned
150g of instant natural jelly fish, drained and coated with sesame oil
1 cup of pomelo

Part B (Garnish)
few stalks of coriander
sprinkles of sakura denbu powder (pink fish floss)
1 cup chinese fritters, grilled lightly and sliced thinly
Toasted and coarsely ground cashew nuts
1 T of toasted sesame seeds
1 lime halved (half juiced, half for garnish)
8 pieces of candied winter melon, finely

Part C (Dressing)
1/2 cup plum sauce
1/2 cup extra virgin olive oil
1/4 t ground white pepper
1/4 t five-spice powder

1. Assemble Part A on a large platter as per picture.
2. Garnish with Part B (Garnish).
3. To serve, drizzle with Part C (Dressing).

4. Gather everyone around the table, and toss the salad with chopsticks ('Lou Sang')!!! The higher you toss, the better your luck will be! Happy Chinese New Year everyone!

1. There are some preparation work that could be done a few days in advance - toasting cashew/sesame seeds etc. There's also alot of ingredients to gather, so definitely plan ahead.
2. Use a food processor for perfectly julienned veges/fruits (I used the Magimix julienne disc).
3. Leave the julienned sweet potato, carrots and cucumber to dry in fridge 1 hour before assembling.
4. To stop apples from browning, soak julienned apples in salt water for 10 minutes and squeeze the water out.
5. Experiment with different combinations. For this recipe, I substitute the traditional toasted peanut for cashews, (yummier), peanut oil for extra virgin olive oil (healthier), deep fried crunchy crackers for toasted fritters (easier). I also garnished with 'sakura denbu' to give it an extra pop of color, for the wow factor.

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