Yusheng is a classic dish served every Chinese New Year in Singapore. The simple and raw ingredients symbolize vitality and renew, and the Cantonese word for fish is homophone for prosperity. Part of a joyous even, everyone calls out “Lo hei!” while using their ingredients to toss the ingredients high into the air. Lo hei is another clever homophone, meaning ‘mix it up” it sounds just like the Cantonese words for “prosper and more”. Feel free to expand or add in your favorite ingredients and toss it up!
Peel melon and cut into thin slices or quarters. Segment grapefruit by cutting away the peel and white pith; cut and lift out segments. In a bowl, combine melon, grapefruit. ginger, carrot, and jicama. Combine olive oil, sesame oil and plum sauce in a small bowl.
Toast the sesame seeds
Place sesame seed in a small frying pan over medium heat; cook, shaking pan continuously, until tightly browned, 3 to 4 minutes. Immediately remove from pan to cook.
Prep the fish
Skin and bone fish. Thinly slice fish across the grain to make pieces about 1 by 2 inches. In a small bowl, combine lime juice, oil, and white pepper. Sprinkle white pepper gently over fish and drizzle with lemon juice.
Build the salad
Arrange salad on a platter. Spoon dressing over the salad. Layout fish along the platter, either alternating with the salad or placing the salad on top. Your pleasure. Garnish with peanuts, sesame seed, and green onion.
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