Chinese-Styled Raw Fish Salad Recipe |
Ingredients: |
300 g fresh wolf herring (ikan parang) or alternatively fresh salmon Dressing: 1.2 cup bottled plum sauce 4-5 tablespoon vegetable oil Juice from 4 calamansi or to taste Salt and pepper to taste 1/4 teaspoon five-spice powder Salad: 2 carrots, shredded 2 Chinese radish, shredded 2 pomelo segments Toppings: 2 tablespoons pickled red ginger strips 2 tablespoons fresh ginger strips 4 pickled leeks, shredded 1 tablespoon candied winter melon, shredded, optional 1 tablespoon candied orange peel, shredded, optional Garnishes: 4 red chilies, cut into strips 2 stalks Chinese celery, leaves plucked and stems cut into short lengths 2 daun limau purut (kaffir lime leaves), finely shredded 1/2 cup peanuts, chopped A scattering of white sesame seeds 1 cup crisp wheat crackers (from Chinatown confectioneries) |
Method: The day before: Prepare the toppings. garnishes and dressing. Basically everything needs to be shredded finely. Store separately in the fridge until needed. Place dressing ingredients in a large screw-top jar and shake vigorously until all is combined. Store in fridge until needed. The day itself: Buy the fish, store in the freezer until semi-frozen to make handling easier and slice thinly. Leave in fridge until needed. Using a hand shredder, shred carrot and radish into thin strips. Peel the pomelo segments and separate the sacs. To assemble: Place shredded vegetables on a large plate. Top with the pickled and candied ingredients. Arrange fish on top. Garnish with the chilies, herbs and crunchies. Pour on the dressing just before everyone tosses the salad. |
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