Name: Tony Tan’s Chiu chow raw fish salad
Yield: 2
Ingredients: 2 tbsp rice vinegar; ½ tsp caster sugar; 20 gm ginger (about 4 cm), pounded with a mortar and pestle; 1 tsp light soy sauce; 300 gm sashimi-grade kingfish or snapper, thinly sliced; 1 spring onion, thinly sliced; ½ cup (loosely packed) coriander, coarsely chopped; 1 long red chilli, thinly sliced; 1 tbsp roasted peanuts; Steamed rice, to serve

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.

Ingredients

2 tbsp rice vinegar

½ tsp caster sugar

20 gm ginger (about 4 cm), pounded with a mortar and pestle

1 tsp light soy sauce

300 gm sashimi-grade kingfish or snapper, thinly sliced

1 spring onion, thinly sliced

½ cup (loosely packed) coriander, coarsely chopped

1 long red chilli, thinly sliced

1 tbsp roasted peanuts

Steamed rice, to serve

Method

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.

Tony Tan

Styling by Geraldine Muñoz