Ninghua Yusheng (Raw Fish)
Ninghua Yusheng is a traditional dish from Ninghua, Fujian, featuring paper-thin slices of fresh grass carp served with various accompaniments for a refreshing and delicate taste.
Ingredients
15 items- Fresh grass carp 1 (about 1500g)
- White radish 200g
- Cucumber 100g
- Peanuts 50g
- Ginger 20g
- Garlic 20g
- Scallion 20g
- Chili peppers to taste
- Light soy sauce 3 tbsp
- Chinese black vinegar 2 tbsp
- Sesame oil 2 tbsp
- Sugar 1 tsp
- Salt to taste
- White pepper a pinch
- Cilantro to taste
Nutrition
Steps （6 steps）
Clean the grass carp, fillet along the backbone, remove skin and dark meat, then soak in ice water for 10 minutes to firm up the flesh and enhance whiteness.
Pat the fillets dry with paper towels. Using a sharp knife, slice thinly at an angle to about 1-2 mm thick. Arrange on a plate lined with crushed ice.
Prepare garnishes: place julienned radish, cucumber, crushed peanuts, ginger, garlic, scallion, chili rings, and cilantro sections into separate small dishes.
In a small bowl, mix light soy sauce, black vinegar, sugar, salt, white pepper, and sesame oil. Stir until sugar and salt dissolve to make the dipping sauce. Optionally sprinkle some toasted sesame seeds.
Neatly arrange the fish slices on the ice plate, and surround with the garnish dishes and sauce bowl to keep everything chilled.
Take a slice of fish, dip into the sauce, and enjoy with your choice of garnishes. The combination yields a fresh and crispy sensation.
Tips
Use only live fish for optimal texture and safety; slice uniformly thin; keep the plate iced to preserve crispness.
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