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

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