Yu Sheng Recipe, by Singapulah Restaurant

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Yu Sheng is a traditional Chinese New Year salad that brings people together for a memorable feast. First recorded in China's Zhou dynasty, this raw fish dish has become a much-loved celebration across Singapore and Malaysia.

The preparation is simple but meaningful. Fresh fish is arranged with shredded vegetables, nuts and spices on a large platter. Then comes the unique serving tradition - everyone stands up with chopsticks to toss the ingredients together while sharing new year wishes. It's believed that a higher toss brings better luck.

Originally made with grass carp, modern versions often feature salmon or abalone, making it a versatile celebration dish.

This recipe was created by our friends at Singapulah restaurant, in London's China Town. photo: Stacie Ma

Ingredients for Yu Sheng

200g Raw Salmon Slices
100g Jellyfish

A selection of the below, to your taste

Carrots (shredded)
White Radish (shredded)
Pickled Ginger
Fried Yam Sticks
Pomelo
Sweetened Lime (strips)
Preserved Gourd (strips)
Coriander Leaves
Fried Wonton Skin (strips)
Peanuts (toasted and chopped)
Sesame Seeds
Lime
1 tbsp Onion Oil
Pepper (a pinch)

Finishing touches

250g plum sauce
2 tablespoons lime juice
2 tablespoons sesame oil
1 tablespoon sesame seeds, toasted
1 tablespoon apricot jam
2 tablespoons honey
Pinch of five spice powder

How to make Yu Sheng

Deep Fried Wonton Strips:
Cut wonton skin into strips and deep fry them until golden brown. Place the strips on a dish lined with paper towels to absorb any residual oil. Once cooled, store the strips in an airtight container until ready to consume.
Shredded Carrots:
To save time, use a vegetable spiralizer to shred the carrots for consistent thickness. Alternatively, use a vegetable shredding peeler or a knife to shred the carrots.
Yam Strips:
Peel yam (taro) and cut it into strips. You may wish to add colouring to the yam (red or green is suggested). If adding colouring, allow a day for the yam to dry. Deep fry the strips for about 3–4 minutes and place them on a dish lined with paper towels to absorb any residual oil. Once cooled, store the yam strips in an airtight container until ready to consume.

How to serve Yu Sheng

Arrange all the ingredients nicely on a big plate, except for the salmon, lime, peanuts, sesame seeds, five spice powder, onion oil, plum sauce, and wonton skin. These will be added just before serving as part of the ritual of eating Yu Sheng. Each ingredient is added one by one while shouting auspicious sayings in Mandarin as follows:
Salmon
年年有余
Abundance throughout the year
Lime
大吉大利
Good wealth and fortune
Peanuts, Sesame
生意兴隆
May your business thrive and flourish
Five Spice Powder
五福临门, 招财进宝
More wealth and treasures
Oil
顺顺利利
May life be smooth-sailing
Plum Sauce
甜甜蜜蜜
Sweet and loving relationship
Fried Wonton Skin
满地黄金
Floor full of gold