Yusheng With Gin Beetroot Cured Salmon

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!
Courtesy to Redmart, we are giving out 3 x$88 RedMart vouchers for your CNY shopping! All you have to do is tell us on our Facebook post what you’d like to do with your shopping goodies and tag a friend while at it! We’ll decide a winner by the 25th of Jan.
You can get your Chinese New Year last minute shopping done here with festive goodies – https://goo.gl/RJg1qD If you’re a new customer, quote “THEMEATMEN20” for a wholesome 20% off your grocery shopping, valid from now till end of this month!
#themeatmensg #simple #delicious #redmart #yusheng #cnyrecipes

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Adjust Servings
300g daikon
1 carrot
1 cucumber
Half a red apple
Half a green apple
Half a shingo pear
100g pomelo
2pack Pok Chui Crackers
1can of abalone
1ready made yee sang set
Salt, pepper and five-spiced powder (optional)
Cured Salmon:
500g sashimi grade salmon
50ml gin
250g beetroot
1orange zest
1lemon zest
1lime zest
1tsp black pepper
40g rock salt
70g sugar
1tbsp toasted coriander seeds (crushed)
Yusheng Sauce
150g plum sauce
2tbsp honey
2tbsp orange juice
2tbsp lime juice
2tbsp knife groundnut oil



Peel and shred the beetroot in a food processor
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Transfer to a big bowl, add zest the a lemon, a lime and an orange on it
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Add 40g rock salt, 70g sugar, 1 tsp black pepper, 1 tbsp toasted coriander seeds (crushed) and 50ml gin. Give it a good stir
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Place some of the beetroot mixture at the bottom of the casserole and place the salmon on top of it
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Cover the salmon with the rest of the beetroot mixture
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Cover with cling film and place a weight on top
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Leave to cure in the fridge for minimum 24 hours, maximum 48 hours
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Shred 1 carrot, 300g daikon and 1 cucumber into long thin strands
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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
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Once curing is done for the salmon, scrape off the beetroot mixture
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Rinse salmon under cold water. Pat dry and cut into thin slices and set aside
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Cut a can of abalone into thin slices and set aside
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In a bowl mix all the Yusheng Sauce ingredients
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On a huge plate lay the shredded cucumber, daikon and carrot in the center
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Arrange the ingredients the pickle ingredients of the ready made Yusheng with the matchsticks apples, pear and 100g pomelo
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Serve by add cured salmon slices, abalone slices and Pok Chui Crackers
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Optional to add salt, pepper and five-spiced powder. Pour in the Yusheng sauce and start tossing!
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