Yusheng

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Yusheng is a traditional raw fish salad served in Malaysia and Singapore. It is a communal ceremonial New Years dish. The ingredients are placed individually on a serving platter, the salad is dressed and then all the guests toss the salad up in the air with chopsticks. The higher the toss, the more prosperity in the New Year. Slideshow:  More Asian Recipes 

By
Evi Abeler
Photo of Evi Abeler
Evi Abeler

Evi Abeler is a New York City-based photographer and table-top director focusing on food & drink, still life, and lifestyle images. Evi's work showcases passion and flavor in every project. Her images focus on the natural beauty of food and objects, highlighting their inherent colors, textures, and craftsmanship.

Expertise: food and drink photography, still life photography lifestyle photography.

Experience: Growing up in rural Germany, Evi Abeler lived a farm-to-table experience. Her grandmother would wash muddy carrots, pluck feathers from freshly slaughtered chickens, and cook the game that her grandfather, an avid hunter, brought home. The rich smells from the stove are still a lovely memory for Evi. The gift of a camera at an early age sparked a new passion, which she explored further in high school, and which eventually brought her to New York City to earn a master's in fine art photography. Evi opened her own photography studio in 2010.

Evi has worked with About.com, BakeSpaceTV, Brooklyn Foodworks, Food+Enterprise Conference, Freelancers' Union, Foodstand, Harlem Garage, Hot Bread Kitchen, In Good Company, Photoville, and more.

Food & Wine's Editorial Guidelines
Published on May 10, 2016
Yusheng
Photo: © Evi Abeler
Total Time:
1 hr 45 mins
Yield:
2
Cook Mode (Keep screen awake)

Ingredients

Salad

  • 1/4 cup carrot strips

  • 1/4 cup daikon radish strips

  • 1/4 cup cucumber slices

  • 1 cup yam strips

  • Food coloring

  • 2 tablespoons red pickled ginger

  • 1 peeled pomelo, sliced

  • 2 tablespoons vegetable oil

  • 1/4 pound sashimi salmon, thinly sliced

  • 1 tablespoon toasted sesame seeds

  • 1 tablespoon toasted chopped peanuts

  • 1 teaspoon five-spice powder

  • 1 teaspoon cinnamon

  • Pinch of white ground pepper

  • Pok chui crackers

Dressing

  • 3 tablespoons plum sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon sesame oil

Directions

Make the salad

  1. Prepare your vegetables using the julienne blade on a mandoline.

  2. To make rosettes of the salmon slices, roll it into a log and pinch one end to make the base.

  3. In a medium sauté pan, heat the oil over high heat. Quickly cook the yam strips. Remove and place them on a paper towel.

  4. Toss 1/3 cup of the yam strips in red food coloring, 1/3 cup in green and 1/3 cup in purple coloring

  5. On a serving platter, place small piles of each vegetable around the rim.

  6. Place the salmon rosettes in the center.

  7. Whisk together the 5-spice powder, cinnamon and white pepper and place the mix in a small serving bowl.

  8. Place the peanuts and sesame seeds into small serving bowls.

Make the dressing

  1. Whisk together the plum sauce, rice vinegar and the sesame oil. Place into an small serving bowl.

Notes

To perform the ceremony, gather your participants around the dish. The host will sprinkle the sesame seeds, peanuts, and spice mixture on the salad. Then the host will pour the dressing over the salad. With chopsticks, the participants will toss the ingredients into the air, wishing each other prosperity and good fortune. The higher the toss, the more prosperity.

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