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发财鱼生 (Yu Sheng)

Yu Sheng [1] (鱼生), raw fish salad, is a uniquely Singaporean dish for Chinese New Year. Ours is a uniquely Koh family dish because someone in the house does not eat anything that swims. Over the years, I have managed to sneak abalone (鲍鱼) into the dish in place of raw fish. I like to prepare this dish for gathering with friends and family. Also known as Lo Hei (捞起), everyone gathers around the table to toss the salad, shouting auspicious well wishes to usher in good luck and fortune for the New Year.  发!


(A) Dressing

(B) Salad


  1. Mix ingredients for dressing. One bottle of the Lee Kum Kee plum sauce makes two portions of dressing for the salad. Save the 2nd portion for another Lo Hei session.
  2. Cut, shred all the ingredients.
  3. Soak the shredded white radish and carrots in cold water separately for 10 minutes. Drain and squeeze out excess water.
  4. Place sliced mung bean skin in the middle of a large platter.
  5. Arrange the radish, carrots, candied ginger, candied winter melon, pickled ginger, candied kumquat, pamelo, and lime on the platter around the mung bean skin.
  6. Arrange the abalone on top of the mung bean skin.
  7. Garnish with shredded green onions, cilantro, and red pickled ginger.
  8. When ready to toss, gather everyone around the table, make sure everyone has a pair of chopsticks.
  9. Squeeze the lime, and sprinkle the peanuts, sesame, and crackers over the salad.
  10. Pour the dressing over the salad.
  11. Toss the ingredients high in the air and shout auspicious wishes.

Happy and Prosperous Lunar New Year!