Tuesday, January 23, 2018

Prosperous '旺旺' Yu Sheng

This is my first attempt in preparing Chinese New Year Yu Sheng 鱼生. Since this year zodiac will be the dog, I tried shaping out a doggie face using the shredded radish, carrots and cucumber! I think the outcome look rather attractive and cute, especially appealing to my kids at home. ^0^

I got hold of some really fresh sashimi grade salmon from #emporiumshokuhin. Instead of consuming it raw, I cure the salmon lightly in salt and sugar solution before serving. For the dressing,   I combined the sweet plum sauce with spicy yuzu sauce which is available at Emporium Shokuhin too! Refreshing and sweet dressing with hint of yuzu flavour, thumbs up!


Homemade Cured Salmon
  • 300gm sashimi grade salmon
  • 2.5 cups icy cold water
  • 1/4 cup Himalayan salt
  • 1/3 cup fine sugar
  • radish, shredded
  • carrot, shredded
  • cucumber, shredded
  • shibazuke
  • chuka wakame 
  • chuka kurage
  • chuka hotate 
  • pickled ginger
  • edamame 
  • pomelo
  • cheddar cracker
  • 3 tbsp spicy yuzu sauce
  • 2 tbsp plum sauce
  • 1 tbsp water
  • 1 tsp sesame oil
  • 1 tbsp olive oil 
  • toasted sesame seeds
  • chopped peanuts
  1. To make cured salmon : Combine icy water, salt and sugar and stir till sugar and salt are well dissolved. Ensure all your working surface and knife are cleaned. Slice off the salmon skin and slice into thin fillet. Put the sliced salmon into salt solution mixture. Stir well. Let it sit in the solution for 10 mins. Remove the cured salmon and place on a wire rack to let the excess cured liquid drip off. Carefully place each cured salmon slices on a clean plate. Cling wrap the plate and chill in fridge for 1 hour before serving. 
  2. To make sauce : Combine yuzu sauce, plum sauce, water and sesame oil, mix well. 
  3. Arrange cured salmon slices and all sides accompaniments on a large serving plate.  Toss together with sauce, olive oil, sesame seeds and peanuts. Serve immediately. 

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