Chillipadi's Salmon Yee Sang Salad with kumquat plum sauce
Published on January 1 2010.
A very popular dish that is served throughout Malaysia and Singapore and to a smaller extent Hong Kong, during the Chinese New Year Festival.
As with most things Chinese it comes with good omens and implications - see the attached eight-step ceremonial procedure for preparing this dish.
150g sashimi salmon thinly sliced
50g shredded daikon
50g shredded green papaya
50g shredded carrot
6 pickled leek onions
10g pricked red colored shredded ginger (from Japanese grocery shop)
1 pomelo segment loosely broken into smaller parts
1 tabsp crushed roasted peanuts
½ teasp roasted white sesame
10 pieces of wonton wrappers cut into fine strips and deep fried till golden brown crackers
30g thinly shredded taro and deep fried till crispy croutons
2 kaffir lime leave finely shredded
2 sprig coriander leaves
1 spring onion thinly sliced
¼ teasp white pepper (in red New Year packet)
¼ teasp 5 spice powder (in red New Year packet)
2 tabsp onion oil
½ lime cheek
4 kamquat deseeded
1 clove garlic
10g onion finely chopped onions
1 tabsp sugar
3 tabsp plum sauce
1. To make the sauce fry garlic onions till soft in a little oil and add kumquat, sugar and some water.
2. Blend the kumquat jam and add the plum sauce and stir well.
3. Arrange the vegetables in a large plate and salmon on a separate plate.
4. Garnish with coriander, spring onions, nuts and sesame seeds and crunchy crackers and crispy taro at the top and a lime cheek at the side.
5. Serve the dish with the two red packets on the side and the onion oil and sauce in separate bowls.
6. At the table all guests gather around and the host will place the salmon (yee sang) on the salad, squeeze the lime juice and sprinkle the pepper and 5 spice on the salad then pour the oil and sauce over it.7. Everyone participate by using chopsticks to toss the salad and chat "Lo Hey" to signify prosperity for the year.