Yu Sheng

Name: Yu Sheng
Yield: Serves 5–6
Cuisine: China
Ingredients: Ground white pepper ¾ tsp; Honey 1½ Tbsp; Finely chopped candied tangerine peel 1½ Tbsp; Ground cinnamon ¾ tsp; Sugar ½ Tbsp; Calamansi limes 2; Peanut oil 50 ml (1⅔ oz); Salt 1 tsp; Finely shredded pickled papaya 2 Tbsp; Salt ¼ tsp; Crispy dough flakes 100 g (3½ oz), or to taste; Lemon juice or rice vinegar 1 Tbsp; Finely chopped roasted peanuts 60 g (2¼ oz); White daikon radish 130 g (4½ oz); Very thinly sliced pickled shallots 1 Tbsp; Prepared jellyfish 60 g (2¼ oz); Red chilli 1, deseeded; Toasted white sesame seeds 2 Tbsp; Finely shredded red pickled ginger 1 Tbsp; Carrot 130 g (4½ oz); Wolf herring (ikan parang) fillet 150 g (5⅓ oz); Pink pomelo flesh 75 g (2⅔ oz), flaked apart into sacs; Fresh red plums 2, halved and pitted; Spring onions (scallions) 2; Water 5 Tbsp; Finely shredded pickled ginger 1½ Tbsp; Kaffir lime leaves 3

Preparation info

Serves
5–6

Difficulty
Medium

Appears in

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

About

In the 1960s, respected Singaporean chefs Tham Yui Kai, Sin Leong, Lau Yoke Pui and Hooi Kok Wai were known affectionately as the Four Heavenly Kings. Wanting to create a special Chinese New Year dish, the four chefs took a simple raw fish salad common to both Cantonese and Teochew traditions in coastal Guangdong, eaten particularly on the seventh day of the Chinese New Year: they added to it intentionally symbolic and colourful ingredients, a sweet-tangy sauce, and a communal way of presen

Ingredients

Asia
China
Starter
Preserve
Fish course
Pescatarian
New Year
Chinese New Year
Gluten-free

Ingredients

Method