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!
*CNY CONTEST*
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.
*DISCOUNTS GALORE*
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

No Reviews

Ingredients

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

Directions

1.

Peel and shred the beetroot in a food processor
Mark as complete
2.

Transfer to a big bowl, add zest the a lemon, a lime and an orange on it
Mark as complete
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
Mark as complete
4.

Place some of the beetroot mixture at the bottom of the casserole and place the salmon on top of it
Mark as complete
5.

Cover the salmon with the rest of the beetroot mixture
Mark as complete
6.

Cover with cling film and place a weight on top
Mark as complete
7.

Leave to cure in the fridge for minimum 24 hours, maximum 48 hours
Mark as complete
8.

Shred 1 carrot, 300g daikon and 1 cucumber into long thin strands
Mark as complete
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
Mark as complete
10.

Once curing is done for the salmon, scrape off the beetroot mixture
Mark as complete
11.

Rinse salmon under cold water. Pat dry and cut into thin slices and set aside
Mark as complete
12.

Cut a can of abalone into thin slices and set aside
Mark as complete
13.

In a bowl mix all the Yusheng Sauce ingredients
Mark as complete
14.

On a huge plate lay the shredded cucumber, daikon and carrot in the center
Mark as complete
15.

Arrange the ingredients the pickle ingredients of the ready made Yusheng with the matchsticks apples, pear and 100g pomelo
Mark as complete
16.

Serve by add cured salmon slices, abalone slices and Pok Chui Crackers
Mark as complete
17.

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

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!