How to prepare the best Yee Sang
The history of Yee Sang
Believe it or not, the famous CNY tradition, Yee Sang actually comes from Malaysia. Fascinating isn’t it? Yee sang or it’s original version ‘Yu Sheng’ basically mean “Fish basic life”, and since back when this culture first started, the dish was mainly raw fish with vegetables, unlike how we eat it now. Fish is commonly associated with abundance, where this dish also mean, “abundance increasing”. This explains the tradition of tossing it as high as you can to attract more wealth.
Preparing Yee Sang
Yee Sang is usually eaten during Chinese New Year season. Many people would order the dish when they eat outside, but if you’re into dinner parties, it is possible to make a really good Yee Sang at home. The key to a good Yee Sang is the raw fish (usually salmon) and the plum sauce. So, if you can make really good plum sauce or can invest in a really good quality one, you Yee Sang would be irresistible.
¼ white radish
2 tablespoons of plum sauce
1 tablespoon of water
1 teaspoon of sesame oil
1 teaspoons sesame sesame seeds
1 tablespoon olive oil
1 tablespoons peanuts
0.5 teaspoon of pepper
1 teaspoon of 5 spice powder
2 tablespoons water
2 teaspoons salt
30 grams butter
50 grams flour
- Mix Group B together
- Shred carrots, raddish, pomelo, and taro and divide them into 2 portions
- Mix green and red food colouring into each portions evenly.
- Mix Group D until it becomes a dough. Flatten the dough and cut them neatly into small rectangles and fry them until golden brown and crispy. Put aside.
- Fry the taro shreds.
- Place all ingredients on a plate with the smoked salmon in the middle
- Add Group B & Group C together and toss! Say Yee Sang!