The Chinese living in Singapore have made this recipe a traditional dish during Chinese New Year.
Ingredients :
One-quarter pound of very fresh tuna or salmon
2 cups of finely shredded Chinese white radish
2 cups of finely shredded carrot
Dressing
Two-third cup of plum sauce
Half cup of water
1 tablespoon of vegetable oil
One-third cup of sugar
Salt to taste
Marinade
1 teaspoon of vegetable oil
1 teaspoon of sesame oil
One-quarter teaspoon of sugar
One-eighth teaspoon white pepper and five-spice powder
Juice of half lemon and salt to taste
One inch fresh ginger, shredded paper thin
One-third cup of finely shredded sweet pickled ginger
8 pickled shallots, finely shredded
7 fresh kaffir lime leaves, finely shredded with scissors
2 green onions, finely shredded
One-quarter bunch of fresh coriander leaves
One-quarter cup of chopped peanuts
Toasted sesame seeds for garnish
Chinese shrimp crackers for garnish
Instructions :
Remove any bones from the fish. Freeze until firm, then cut across the grain into paper thin slices, about 2 inches long. Set aside in the refrigerator.
In separate bowls, cover finely shredded radish and carrots with cold water and set aside.
To make the dressing, mix the plum sauce and water together. Heat oil over low heat and add the plum sauce, sugar and sailt. Cook until sugar dissolves.
Mix the marinade ingredients together in a bowl. Add fish slices and mix. Mound the fish in the centre of a platter.
Rinse the carrots and radish, and squeeze out excess water. Surround the fish with radish and carrot shreds. Scatter the gingers, shallots, lime leaves, green onions and coriander leaves over the fish.
Top with peanuts and sesame seeds. Spoon half of the dressing over the salad.
It is customary for everyone to join in and help toss the salad with their chopsticks by digging to the bottom and tossing up and over to mix all food ingridients. When the salad is fullt tossed, add the remaining dressing and serve on individual salad plates. Garnish with shrimp crackers.