Fast Recipes

Tony Tan’s Chiu chow raw fish salad

A dish from China's Chiu Chow community that makes the most of the top-shelf fresh fish.
Chiu chow raw fish salad

Chiu chow raw fish salad

Anson Smart

Raw seafood is enjoyed by the coastal people in south-east China, particularly the Chiu Chow community in the cities of Chaozhou and Shantou. Apparently, the practice of eating raw seafood dates back to the Song dynasty, so it doesn’t surprise me that the modern practice of dining on yusheng, the raw fish salad enjoyed during Chinese New Year, comes from this tradition. Unlike Japanese sashimi, which is complemented by soy and wasabi, the Chinese use a range of ingredients, including roasted peanuts.



1.Mix vinegar, sugar and 1 tbsp water in a small bowl, stirring to dissolve sugar. Add ginger and leave for 20 minutes to infuse. Strain into a large bowl (discard ginger), stir in soy sauce, then add fish slices, turning to coat. Leave for 8-10 minutes to marinate.
2.Divide fish and marinade between bowls. Scatter with spring onion, coriander, chilli and peanuts and serve with steamed rice.

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