Yu Sheng

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

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

Ingredients

Method