Yu Sang (Chinese New Year Salad)
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Yu Sang (Chinese New Year Salad)
  Chinese    Salad  
Last updated 6/12/2012 1:00:30 AM. Recipe ID 23679. Report a problem with this recipe.
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      Title: Yu sang (chinese new year salad)
 Categories: Chinese, Salads, Ceideburg 2
      Yield: 4 Servings
    1/2 lb Fresh sashimi-grade tuna or
           -striped bass fillet *
      2 c  Peeled, finely shredded
           -Chinese white radish
      2 c  Peeled, finely shredded
      6    Thin quarter-sized slices
           -of fresh young ginger,
           -finely shredded
    1/3 c  Finely shredded sweet
           -preserved pickled ginger
           -(see note)
    1/4 c  Finely shredded pickled
           -scallions (see note)
      6    Fresh or frozen kaffir lime
           -leaves, finely shredded
      1 lg Red jalapeno chile, seeded
           -and finely shredded
    1/2 bn Green onions, finely
    1/2 bn Cilantro, leaves only
    1/4 c  Chopped peanuts
           Toasted sesame seeds, for
      1    Lime or lemon, cut in half
           -and seeded
           Crisp fried shrimp chips
           Fried rice stick noodles,
           -for garnish
    1/2 tb Vegetable oil
    1/2 tb Asian sesame oil
    1/4 ts Sugar
    1/4 ts Salt
    1/8 ts White pepper
    1/8 ts Five-spice powder
           Juice of 1 lemon
  * (about 6 x 2 x 1/2-inch piece)
  The quality and freshness of the fish is crucial for the success of
  the dish.  Purchase the fish from a Japanese fish shop that
  specializes in sashimi, or a reliable fishmonger.  To facilitate the
  very fine shredding of the radish and carrot, use a mandolin or the
  fine shredding disc of a food processor.
  Chill fish until firm.  Cut into paper-thin, 2-inch-long slices
  against the grain; set aside.
  In separate bowls, cover radishes and carrots with cold water; set
  aside until ready to assemble salad.  Then rinse and squeeze out
  excess water.
  To assemble:  Toss fish slices with marinade ingredients.  Place fish
  in center of a platter.  Arrange daikon and carrot shreds around
  fish. Scatter fresh and pickled ginger, the pickled scallions, lime
  leaves, chiles, green onions and cilantro over fish.  Sprinkle with
  peanuts and sesame seeds.
  Just before serving, squeeze the lime or lemon juice over all. It is
  customary for everyone to join in and toss the salad.  Using
  chopsticks, each diner digs from the bottom of the salad and lifts
  the ingredients to mix together.
  When the salad is fully tossed, taste for seasoning.  Adjust with more
  sesame oil, lime juice, salt and/or some of the juices from the
  pickled vegetables.
  Garnish with shrimp chips or fried rice stick noodles.
  Serves 4 to 6.
  NOTE:  Bottled pickled ginger and pickled scallions may be found in
  Chinese markets.  Kaffir lime leaves may be found in Thai grocery
  stores. If kaffir leaves are not available, omit or substitute
  domestic lime leaves.
  PER SERVING:  195 calories, 13 g protein, 15 g carbohydrate, 11g g
  fat (9 g saturated), 17 mg cholesterol, 205 mg sodium, 3 g fiber.

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Recipe ID 23679 (Apr 03, 2005)

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