Another Making of Yee Sang
Yee sang, a most symbolic dish, requires much patience, gathering the lot and undergoing a host of sequential steps before getting all diners present to collectively mix the resulting ingredients and sauces. Basically it is a raw salad of fish slices; fresh leafy and julieanned vegatables; spreading bits of pomelo; a sprinkling of crunchy roasted peanuts and toasted sesame seeds; a display of deep fried wanton skins - and all doused with a variety of sweet and savoury Asian sauces. The dish represents hope, plenty and prosperity.
Image below, left to right - Cindy Low, Chris Wan and Ellen Thein gather to commence the process of preparing the yee sang, in Sydney's Chatswood, February 2011.
250g fresh fish fillet, salmon or any white fish of your choice
1 medium pomelo, cut into small wedges
2 carrots, shredded
1 white radish/ daikon radish, shredded
1 jicama, shredded
2 cucumbers, shredded
80 gms pickled red ginger, cut into small strips
1 mango, cut into small strips
75g (12 cup) roasted peanuts, chopped coarsely
100g strips of fried wonton skins
3 green onions, chopped
50g toasted sesame seeds
For the dressing :
Juice of 2 limes
1 tablespoon (15ml) plum sauce
1 teaspoon (5ml) sesame oil
A pinch of 5 spice powder
A pinch of salt
Preparing the Dish:
1. Make sure you buy the freshest fish for the dish and slice the fillet into thin strips. Season with a little salt and lime juice.
2. Arrange all the ingredients into sections on a large serving platter.
3. Sprinkle toasted sesame seeds and chopped peanuts over the dish.
4. Make the dressing by whisking all the ingredients together.
5. To serve - pour dressing over the salad. Have your guests simultaneously toss the salad high with their chopsticks.
Recipe above, copyright of allrecipes.asia
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