Healthy Yee Sang (Prosperity Salmon Salad)

200g sashimi-grade salmon, thinly sliced
2 carrots, finely julienned
1 small mooli (daikon), finely julienned
½ iceberg lettuce, finely shredded
200g taro, peeled and thinly sliced
1 pomelo, segmented into bite-sized pieces
8 wonton wrappers, finely sliced

The Dressing

4 tablespoons apple purée
Juice of 1 lime
1 tablespoon honey
¼ teaspoon sea salt
1 teaspoon sesame oil
¼ teaspoon Chinese five-spice powder
1 garlic clove, finely chopped
1 red chilli, finely chopped

The Pickled Ginger

100g fresh ginger, very finely sliced
4–5 thin slices radish (to naturally colour the pickle)
150ml rice vinegar
1 teaspoon sea salt
2 tablespoons palm sugar
50ml water

To Garnish

Small handful fresh coriander leaves

PREPARATION

1. Prepare the pickled ginger at least 24 hours in advance. Place the sliced ginger and radish into a clean jar. Add the rice vinegar, salt, palm sugar and water, stirring until the sugar dissolves. Seal and refrigerate for 24 hours, allowing the flavour and natural pink colour to develop. Meanwhile, peel and thinly slice the taro, blanch it in boiling water for 30–60 seconds, then refresh it immediately in cold water. Preheat the oven to 170°C. Spread the sliced wonton wrappers over a baking tray in a single layer and bake for 5 minutes, until crisp and golden without using any oil.

COOKING

1. Whisk together the apple purée, lime juice, honey, salt, sesame oil, five-spice, garlic and chilli to make the dressing.
2. Thinly slice the sashimi-grade salmon.
3. Arrange the carrot and mooli in the centre of a large serving platter.
4. Add the shredded lettuce around the vegetables.
5. Arrange the pomelo segments and blanched taro around the platter.
6. Lay the salmon slices neatly over the vegetables.
7. Scatter over the baked wonton crisps.
8. Add the homemade pickled ginger and fresh coriander leaves.
9. Drizzle the dressing evenly over the salad.
10. Gather everyone around the table.
11. Toss the salad together thoroughly before serving, lifting the ingredients high as you mix to symbolise prosperity and good fortune.

School of Wok Tips

• Julienne the vegetables into long matchsticks to represent longevity, one of the traditional symbols of Yee Sang.
• Baking the wonton wrappers instead of deep-frying keeps the salad light while still providing plenty of crunch.
• Apple purée offers natural sweetness and replaces the traditional plum sauce for a healthier dressing.
• Toss the salad enthusiastically at the table—the higher the toss, the greater the symbolic prosperity for the coming year.

FAQs

What is Yee Sang?
Yee Sang (also known as Yúshēng) is a Chinese-style raw fish salad traditionally enjoyed during Lunar New Year in Malaysia and Singapore. Families gather to toss the salad together while exchanging wishes for prosperity and good fortune.

Can I make it without raw fish?
Yes. You can substitute cooked prawns, smoked salmon or tofu if you prefer not to use sashimi-grade fish.

Why is the ginger pickled with radish?
The radish naturally tints the ginger pink without artificial colouring while adding a subtle sweetness to the pickle.