Yusheng With Gin Beetroot Cured Salmon

Seafood
Sides/Snacks

Easy Level:

Easy

Servings:

8

Yusheng is an unique Chinese New Year dish that is very Malaysian and Singaporean. It’s a must-have dish to be served, heralding the arrival of Chinese New Year. Each component of the dish has an auspicious meaning. Tossing it high up, joyously shouting auspicious words is such a celebration!
For a twist, we did beetroot citrus cured salmon. The beetroot dyes the salmon a rich ruby hue that screams Chinese New Year. The subtle taste of juniper and citrus of gin with the citrus zests gives it a zing to tease the palate. To follow up with this taste profile, our Yusheng sauce has orange and lime juice in it to lift up and lighten the dish, to cut through the sweetness of the plum sauce. Lo Hei everyone!
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Ingredients

Adjust Servings
US / Metric
0.00
g
g
daikon
0.00
g
g
daikon
0.00
carrot
0.00
carrot
0.00
cucumber
0.00
cucumber
Half a red apple
Half a red apple
Half a green apple
Half a green apple
Half a shingo pear
Half a shingo pear
0.00
g
g
pomelo
0.00
g
g
pomelo
0.00
pack
pack
Pok Chui Crackers
0.00
pack
pack
Pok Chui Crackers
0.00
can
can
of abalone
0.00
can
can
of abalone
0.00
ready made yee sang set
0.00
ready made yee sang set
Salt, pepper and five-spiced powder (optional)
0.00
Salt, pepper and five-spiced powder (optional)

Cured Salmon:

0.00
g
g
sashimi grade salmon
0.00
g
g
sashimi grade salmon
0.00
ml
ml
gin
0.00
ml
ml
gin
0.00
g
g
beetroot
0.00
g
g
beetroot
0.00
orange zest
0.00
orange zest
0.00
lemon zest
0.00
lemon zest
0.00
lime zest
0.00
lime zest
0.00
tsp
tsp
black pepper
0.00
tsp
tsp
black pepper
0.00
g
g
rock salt
0.00
g
g
rock salt
0.00
g
g
sugar
0.00
g
g
sugar
0.00
tbsp
tbsp
toasted coriander seeds (crushed)
0.00
tbsp
tbsp
toasted coriander seeds (crushed)

Yusheng Sauce

0.00
g
g
plum sauce
0.00
g
g
plum sauce
0.00
tbsp
tbsp
honey
0.00
tbsp
tbsp
honey
0.00
tbsp
tbsp
orange juice
0.00
tbsp
tbsp
orange juice
0.00
tbsp
tbsp
lime juice
0.00
tbsp
tbsp
lime juice
0.00
tbsp
tbsp
knife groundnut oil
0.00
tbsp
tbsp
knife groundnut oil

Steps

1

Peel and shred the beetroot in a food processor
Peel and shred the beetroot in a food processor
Mark as completed

2

Transfer to a big bowl, add zest the a lemon, a lime and an orange on it
Transfer to a big bowl, add zest the a lemon, a lime and an orange on it
Mark as completed

3

Add 40g rock salt, 70g sugar, 1 tsp black pepper, 1 tbsp toasted coriander seeds (crushed) and 50ml gin. Give it a good stir
Add 40g rock salt, 70g sugar, 1 tsp black pepper, 1 tbsp toasted coriander seeds (crushed) and 50ml gin. Give it a good stir
Mark as completed

4

Place some of the beetroot mixture at the bottom of the casserole and place the salmon on top of it
Place some of the beetroot mixture at the bottom of the casserole and place the salmon on top of it
Mark as completed

5

Cover the salmon with the rest of the beetroot mixture
Cover the salmon with the rest of the beetroot mixture
Mark as completed

6

Cover with cling film and place a weight on top
Cover with cling film and place a weight on top
Mark as completed

7

Leave to cure in the fridge for minimum 24 hours, maximum 48 hours
Leave to cure in the fridge for minimum 24 hours, maximum 48 hours
Mark as completed

8

Shred 1 carrot, 300g daikon and 1 cucumber into long thin strands
Shred 1 carrot, 300g daikon and 1 cucumber into long thin strands
Mark as completed

9

Cut the half a green apple, half a red apple and half a Shingo pear into matchsticks and place in water with a few drops lemon juice to prevent oxidisation
Cut the half a green apple, half a red apple and half a Shingo pear into matchsticks and place in water with a few drops lemon juice to prevent oxidisation
Mark as completed

10

Once curing is done for the salmon, scrape off the beetroot mixture
Once curing is done for the salmon, scrape off the beetroot mixture
Mark as completed

11

Rinse salmon under cold water. Pat dry and cut into thin slices and set aside
Rinse salmon under cold water. Pat dry and cut into thin slices and set aside
Mark as completed

12

Cut a can of abalone into thin slices and set aside
Cut a can of abalone into thin slices and set aside
Mark as completed

13

In a bowl mix all the Yusheng Sauce ingredients
In a bowl mix all the Yusheng Sauce ingredients
Mark as completed

14

On a huge plate lay the shredded cucumber, daikon and carrot in the center
On a huge plate lay the shredded cucumber, daikon and carrot in the center
Mark as completed

15

Arrange the ingredients the pickle ingredients of the ready made Yusheng with the matchsticks apples, pear and 100g pomelo
Arrange the ingredients the pickle ingredients of the ready made Yusheng with the matchsticks apples, pear and 100g pomelo
Mark as completed

16

Serve by add cured salmon slices, abalone slices and Pok Chui Crackers
Serve by add cured salmon slices, abalone slices and Pok Chui Crackers
Mark as completed

17

Optional to add salt, pepper and five-spiced powder. Pour in the Yusheng sauce and start tossing!
Optional to add salt, pepper and five-spiced powder. Pour in the Yusheng sauce and start tossing!
Mark as completed

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