"鱼生" Yu Sheng (which sounds like 余生, meaning abundance life in Mandarin) or affectionally known as "捞起" Loh Hei (meaning the action of tossing up in the Cantonese dialect) is probably a dish that is enjoyed every Lunar New Year period. The funny thing is the custom of eating this dish is probably unique to Singapore and Malaysia, maybe without a bitter winter in South East Asia, we probably won't want to enjoy the hotpot like the folks in China.
Anyway if Yu Sheng is going to be served in a Michelin restaurant in Paris, it will be called "Air-flown raw fish salad with sweet oriental dressing topped with crispy crackers" *flip hair*. Haha. Nevertheless, there is a particular preparation method, and each step is peppered with new year greeting, to ensure all things are good and lucky.
Step 1: Gather everyone around the round flat plate - symbolising a reunion.
恭喜发财
Step 2: Add the raw thinly sliced mackerel (or known as ikan parang in our local markets) onto the center of the large flat round plate - symbolising abundance of everything because 鱼 sounds like 余 in Mandarin. Some Chinese restaurants may use expensive cod or salmon, hoping uneducated consumers will pay for it, but honestly they don't taste as good as mackarel.
年年有余
Step 3: Sprinkle generous portions of pomelo sacs onto the fish- symbolising luck because 柚子 sounds like 有吉 in the Cantonese dialect, meaning the presence of prosperity.
大吉大利
Step 4: Sprinkle pepper, 5 spice powder, salt and plum sauce onto the fish - symbolising a windfall of fortune
招财进宝
Step 5: Drizzle vegetable oil in a clockwise direction - symbolising the inflow of money in all directions and to increase profits by 10,000 times. 菜油 sounds like 柴油 in the Cantonese dialect which together with 柴盐米油 means the 4 household essentials of a Chinese family.
财源广进 ， 一本万利
[ Disclaimer: There is a another way to the earlier steps to make the dish even better. This is how my Aunt does her Tang Family 100% home-made Yu Sheng every year.
1) Pour the vegetable oil onto the plate. Use canola oil if you want an healthier alternative. Just don't use olive oil, because the taste is so wrong for this dish.
2) Add in the pepper, 5 spices powder, salt, and then plum sauce onto the oil. My family has been substituting it with lime juice and sliced orange peel in recent years for health reasons. Stir the mixture well with a spoon to get a consistent sauce.
3) Place the fish onto the sauce.
4) Add a little brandy onto the fish. Yes, you heard it. Brandy adds another dimension to the flavour of the fish. You will notice it "cooks" the fish a little too.
5) Then add in the pomelo sacs over the fish
Proceed with the rest of the steps 6 to]
Step 6: Place shredded carrots around the edge of the dish - symbolising blessings of good luck.
鸿运当头
Step 7: Place shredded cucumber around the edge of the dish - symbolising eternal youth
青春常住
Step 8: Place shredded radish (it has also been processed with red, green food colouring to add some colour) around the edge of the dish - symbolising success and promotion at work.
风生水起
Step 9: Sprinkle chopped peanuts - symbolising a household littered with gold and silver. 花生 sounds like 发生 in the Cantonese dialect, meaning birth of prosperity.
金玉满堂
Step 10: Sprinkle roasted sesame seed - symbolising a flourishing business.
生意兴隆
Step 11: Sprinkle chopped deep fried crackers shaped in pillows, symbolising littering the floor with gold.
遍地黄金
Step 12: Hold the chopsticks in your hand, and ATTACK! Toss the salad towards the middle of the dish for 7 (or more) times with well wishes - symbolising the inflow of fortune. Shouts of 捞起 Loh Hei is always heard because it sounds like 捞(运)气 in the Cantonese dialect, meaning tossing of luck.
捞起, 发阿, and all other things greetings in loud voices!
Serve!
Funny how the whole dish revolves on wealth and prosperity. Haha. That's the general mentality of the Chinese race, I suppose.
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