Teochew Raw Fish Salad (Yusheng)
Also known as 'lo hei', this Teochew raw fish salad is a must-have for Chinese New Year. Fresh raw fish slices with colorful vegetable shreds and sweet-sour dressing, symbolizing abundance.
Ingredients
16 items- Sea bass fillet 200g
- Carrot 50g
- Cucumber 50g
- White radish 50g
- Red and green bell pepper 30g each
- Ginger 20g
- Spring onion 2 stalks
- Roasted peanuts (crushed) 30g
- White sesame seeds 10g
- Plum sauce 3 tbsp
- Rice vinegar 2 tbsp
- Sugar 1 tbsp
- Sesame oil 1 tbsp
- Minced garlic 5g
- Fried taro strips 20g
- Kaffir lime leaf 2 leaves
Nutrition
Steps （8 steps）
Pat dry the sea bass fillet, freeze for 20 minutes to firm up, then slice against the grain into 2 mm translucent slices.
Cut carrot, cucumber, white radish, bell pepper, ginger, and spring onion into uniform thin strips (about 5 cm). Soak in ice water for 5 minutes, then drain for extra crispness.
Make dressing: mix plum sauce, rice vinegar, sugar, sesame oil, and minced garlic until sugar dissolves. Adjust sweet-sour balance to taste.
Arrange chilled fish slices neatly on a plate. Surround with colorful vegetable strips. Top with crushed peanuts and white sesame seeds.
Optionally scatter fried taro strips and kaffir lime leaf shreds for added crunch and fragrance.
Just before serving, drizzle the dressing evenly over the salad. Let it sit briefly for flavors to meld.
At the table, everyone uses chopsticks to toss the ingredients from the bottom, lifting high while shouting 'Lo hei!' for good luck and prosperity.
Serve the tossed salad in individual bowls. Enjoy as is or wrapped in lettuce leaves for a refreshing bite.
Tips
Use the freshest fish possible, ideally live. Keep the knife razor‑sharp for thin slices. Soaking vegetable strips in ice water makes them crisper. Plum sauce can be substituted with sour plum sauce plus sugar. Consume immediately after preparation.
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