Homemade Prosperity Yu Sheng

it's actually not that hard impress guests at your reunion dinner... with a little bit of patience!

HAPPY YEAR OF THE HORSE, FELLOW nOmies!!

well we’re probably a bit too a late with this recipe, since most of y’all have been through reunion dinners well before Chinese New Year day. however, we thought it was right for us to still share with you how we managed to pull off making a GIGANTIC Yu Sheng for our office of 60 people! needless to say

, this was one our proudest moments as a team, pulling together our culinary, artistic and filmography talent together to accomplish a big feat!

now if you are planning to do more more Yu Sheng in the days after the Lunar New Year day, try this recipe out! (of course, we’ve scale the recipe down to a reflect a more realistic dinner situation).

on another occasion, the orange-dill gravlax is worth making, to be eaten on its own or on a bagel/toast lathered with crème fraîche!

@nomies.cowishing everyone a year of abundance (年年有余) and a surplus of good food! gong xi fa cai, dear nOmies! 🧧🍊🍊🐴 #happychinesenewyear #cny #huat #yearofthehorse #gongxifacai

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Orange-Dill Gravlax Yu Sheng

(serves 6-8)

for the salmon gravlax:
500g salmon fillet, skin-on (preferably sashimi grade)
50g sugar
50g kosher or sea salt (do NOT use iodised salt)
1 cup dill, chopped
zest from 1 orange

yu sheng vegetables:
2 Japanese cucumbers, shredded
1 large daikon radish, shredded
2 large orange carrots, shredded
3 purple carrots, shredded
1/2 pink pomelo, peeled and torn into small pieces
100g pickle ginger

condiments:
200g wanton skin, deep-fried until crispy and golden
1/2 cup sesame seeds, toasted
1 cup roasted peanuts
1/2 cup shallot oil

dressing:
1 cup plum sauce
1 cup orange juice
2 tsp five spice powder
2 tbsp sesame oil
1 tsp mushroom seasoning

directions

preparing orange-dill gravlax

• start with making the salmon gravlax at least 2 days prior to preparing the Yu Sheng. in a bowl, combine sugar, salt, orange zest and dill and rub everything well using your hands to make sure the oils from the dill and zest are imparted onto the salt-sugar curing mix.

• using a paper towel, dab salmon fillet until dry. liberally sprinkle on the curing mix onto the meat side, making sure every surface is covered. wrap the filler with cling wrap, place onto a tray and press a heavy plate on top of the fillet. let the salmon cure in the fridge for 48 hours.

• after it is well cured, take out from fridge and discard all the curing mix. run the fish under water for a few seconds to remove any excess cure and then pat dry using a paper towel.

• return the fish into the fridge uncovered for 1 hour to let it dry a little before slicing into small slices. the skin is to simply keep the fillet intact while slicing and therefore it is to be discarded.

making the dressing

• in a saucepan, combine all the dressing ingredients and bring to a simmer. stir well and reduce to desired consistency. then, transfer to a bowl and let it cool.

assembling yusheng

• on a large plate or platter, assemble all the Yu Sheng vegetables with the salmon gravlax.

• station all the dried condiments into bowls and arrange around the platter along with the dressing.

• when it is time to yusheng with friends, pour over the dressing followed by the dried condiments. toss well and enjoy!

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  wanna try cooking something on your CNY holidays? how about making these?: