Yu Sang (chinese New Year Salad)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Chinese | Ceideburg 2, Chinese, Salads | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Fresh sashimi-grade tuna or |
| striped bass fillet * | ||
| 2 | c | Peeled, finely shredded |
| Chinese white radish | ||
| daikon | ||
| 2 | c | Peeled, finely shredded |
| carrot | ||
| 6 | Thin quarter-sized slices | |
| of fresh young ginger | ||
| finely shredded | ||
| 1/3 | c | Finely shredded sweet |
| preserved pickled ginger | ||
| see note | ||
| 1/4 | c | Finely shredded pickled |
| scallions see note | ||
| 6 | Fresh or frozen kaffir lime | |
| leaves finely shredded | ||
| optional | ||
| 1 | Red jalapeno chile, seeded | |
| and finely shredded | ||
| 1/2 | Green onions, finely | |
| shredded | ||
| 1/2 | Cilantro, leaves only | |
| 1/4 | c | Chopped peanuts |
| Toasted sesame seeds, for | ||
| garnish | ||
| 1 | Lime or lemon, cut in half | |
| and seeded | ||
| Crisp fried shrimp chips | ||
| or: | ||
| Fried rice stick noodles | ||
| for garnish | ||
| MARINADE: | ||
| 1/2 | T | Vegetable oil |
| 1/2 | T | Asian sesame oil |
| 1/4 | t | Sugar |
| 1/4 | t | Salt |
| 1/8 | t | White pepper |
| 1/8 | t | Five-spice powder |
| Juice of 1 lemon |
INSTRUCTIONS
(about 6 x 2 x 1/2-inch piece) The quality and freshness of the fish is crucial for the success of the dish. Purchase the fish from a Japanese fish shop that specializes in sashimi, or a reliable fishmonger. To facilitate the very fine shredding of the radish and carrot, use a mandolin or the fine shredding disc of a food processor. Chill fish until firm. Cut into paper-thin, 2-inch-long slices against the grain; set aside. In separate bowls, cover radishes and carrots with cold water; set aside until ready to assemble salad. Then rinse and squeeze out excess water. To assemble: Toss fish slices with marinade ingredients. Place fish in center of a platter. Arrange daikon and carrot shreds around fish. Scatter fresh and pickled ginger, the pickled scallions, lime leaves, chiles, green onions and cilantro over fish. Sprinkle with peanuts and sesame seeds. Just before serving, squeeze the lime or lemon juice over all. It is customary for everyone to join in and toss the salad. Using chopsticks, each diner digs from the bottom of the salad and lifts the ingredients to mix together. When the salad is fully tossed, taste for seasoning. Adjust with more sesame oil, lime juice, salt and/or some of the juices from the pickled vegetables. Garnish with shrimp chips or fried rice stick noodles. Serves 4 to 6. NOTE: Bottled pickled ginger and pickled scallions may be found in Chinese markets. Kaffir lime leaves may be found in Thai grocery stores. If kaffir leaves are not available, omit or substitute domestic lime leaves. PER SERVING: 195 calories, 13 g protein, 15 g carbohydrate, 11g g fat (9 g saturated), 17 mg cholesterol, 205 mg sodium, 3 g fiber. San Francisco Chronicle, 2/3/93. Posted by Stephen Ceideberg; February 5 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 71
Total Fat: 8.3g
Cholesterol: 32.8mg
Sodium: 275.3mg
Potassium: 378mg
Carbohydrates: 7.7g
Fiber: 2.2g
Sugar: 3g
Protein: 10.6g