Yu Sang (Chinese New Year Salad)

• 1/2 pound tuna fish sashimi-grade OR striped bass fillet, fresh, about 6x2x1/2 inch piece
• 2 cups daikon (chinese icicle radish) peeled, finely shredded
• 2 cups carrots peeled, finely shredded
• 6 each ginger thin quarter-sized, slices, finely shredded
• 13 cup ginger preserved, pickled, finely shredded, sweet
• 1/4 cup scallions, spring or green onions pickled, finely shredded
• 6 each kaffir lime fresh leaves, finely shredded
• 1 large jalapeno pepper red, seeded, finely shredded
• 1/2 bunch scallions, spring or green onions bunch, finely shredded
• 1/2 each cilantro bunch, leaves only
• 1/4 cup peanuts chopped
• 1 x sesame seeds toasted, for garnish
• 1 each limes or lemon, cut in half, seeded
• 1 x potato chips shrimp flavoured, or fried rice stick noodles, for garnish
• 1/2 tablespoon vegetable oil
• 1/2 tablespoon sesame oil
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 18 teaspoon white pepper
• 18 teaspoon chinese five spice powder
• 1 x lemon juice

1. The quality and freshness of the fish is crucial for the success of the dish.
2. Purchase the fish from a Japanese fish shop that specializes in sashimi, or a reliable fishmonger.
3. To facilitate the very fine shredding of the radish and carrot, use a mandolin or the fine shredding disc of a food processor.
4. Chill fish until firm.
5. Cut into paper-thin, 2-inch-long slices against the grain; set aside.
6. In separate bowls, cover radishes and carrots with cold water; set aside until ready to assemble salad.
7. Then rinse and squeeze out excess water.
8. To assemble: Toss fish slices with marinade ingredients.
9. Place fish in center of a platter.
10. Arrange daikon and carrot shreds around fish.
11. Scatter fresh and pickled ginger, the pickled scallions, lime leaves, chiles, green onions and cilantro over fish.
12. Sprinkle with peanuts and sesame seeds.
13. Just before serving, squeeze the lime or lemon juice over all.
14. It is customary for everyone to join in and toss the salad.
15. Using chopsticks, each diner digs from the bottom of the salad and lifts the ingredients to mix together.
16. When the salad is fully tossed, taste for seasoning.
17. Adjust with more sesame oil, lime juice, salt and/or some of the juices from the pickled vegetables.
18. Garnish with shrimp chips or fried rice stick noodles.
19. Serves 4 to 6.
20. NOTE: Bottled pickled ginger and pickled scallions may be found in Chinese markets.
21. Kaffir lime leaves may be found in Thai grocery stores.
22. If kaffir leaves are not available, omit or substitute domestic lime leaves.

bass fillet, chinese icicle radish, carrots, ginger thin, ginger preserved, scallions, kaffir lime, jalapeno pepper, scallions, cilantro, peanuts, sesame seeds, lemon, potato chips shrimp, vegetable oil, sesame oil, sugar, salt, white pepper, chinese five spice, lemon juice

Taken from recipeland.com/recipe/v/yu-sang-chinese-new-year-salad-1506 (may not work)