Asian

Yusheng

Name: Yusheng
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 60 g sashimi-grade salmon fillet; 70 g daikon radish; 50 g carrot; 50 g cucumber; 15 g pickled red ginger; 30 g pomelo segments; 10 g candied winter melon; 10 g pickled leek or pickled shallot; 2 tbsp plum sauce; 2 tsp water; 1 tsp toasted sesame oil; 1 pinch five-spice powder; 1 pinch ground white pepper; 15 g roasted peanuts; 1 tsp toasted white sesame seeds; 15 g crispy fried crackers (pok chui); 0.5 lime

The Cantonese raw fish salad tossed for Lunar New Year — cold slices of salmon over a mound of shredded daikon, carrot and cucumber with pickled ginger, pomelo, peanuts and crisp crackers, dressed with sweet plum sauce and lifted high with the chopsticks for luck.

Lunch & dinner Under 400 kcal Under 30 min

30 min25 prep · 5 cookEasy393 kcalper serving

Method

Keep the 60 g of salmon in the coldest part of the fridge until the moment you cut it. With a long sharp knife, slice it across the grain into 2 mm slices, lay them flat on a chilled plate, cover and return to the fridge.
Shred the 70 g of daikon, 50 g of carrot and 50 g of cucumber into fine matchsticks about 5 cm long, keeping the three colours separate. Drop the daikon and carrot into a bowl of iced water for 10 minutes so they curl and crisp, then drain and pat bone dry on kitchen paper along with the cucumber — any water will slacken the dressing.
Whisk the 2 tbsp of plum sauce with the 2 tsp of water and a squeeze from the lime half until it pours in a smooth ribbon. Set it aside in a small jug with the 1 tsp of sesame oil in a second jug.
On a wide flat platter, pile the daikon, carrot and cucumber in three touching mounds in the centre. Fan the chilled salmon slices over the top so they overlap like petals.