New Year Fish Salad (Yue Sang)


150g jellyfish

Salad Mixture

1 grapefruit or pomelo
1/2 cup thinly sliced sweet picked ginger
1 shredded medium carrot
1 shredded small jicama


3-4 tbsp cooking oil
1 tsp of sesame oil
3 tbsp plum sauce
sesame seeds

Marinade for fish

Juice from 1 lime
1 tbsp of oil
White pepper
Roasted peanuts, chopped


Combine the salad mixture.

Combine dressing ingredients in a small bowl.

Place sesame seeds in a small frying pan over medium heat and cook continuously until lightly brown. Remove from pan.

Place the fish slices on a serving platter. In a small bowl, combine lime juice, oil and white pepper.


Drizzle lime juice mixture over jellyfish to marinade. Mould salad mixture in centre of fish. Pour dressing. Garnish with toasted sesame seeds, toasted peanuts and corriander.

Note: If using fish, select fresh fish (salmon / tuna)

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