HOW TO USE FREZFRUTA APPLE JAM IN CHINESE NEW YEAR YU SHENG



Yu sheng- Chinese New Year Raw Fish Salad

(serves 6 – 10 people)


600g Sashimi Grade Salmon
200g white radish, shredded
200g carrot, shredded
200g green mango/ green papaya, shredded
50g spring onions, shredded
1 red chilli, shredded
75g pickled turnip, shredded
6 pickled leeks, shredded
200g pomelo wedges/ pink grapefruit, peeled and separate the sacs
4 kaffir lime leaves, finely shredded
20g young ginger, finely shredded
1 pair yao char kwai (dough fritters), sliced thinly and deep-fried until crispy
100g sesame crackers (or deep fried wanton skins work really well)
70g roasted peanuts/ pine nuts, pounded

Sauce:

300g plum sauce
1 tbsp FREZFRUTA APPLE JAM (put more if you like it sweeter)
3 tbsp lime juice
3 tbsp honey
1 tbsp sesame paste
1 tsp sesame oil
1/2 tsp salt or to taste
5g Chinese five spice powder, put into a red packet
50g toasted sesame seeds, put into a red packet

Method


Stir the sauce ingredients in a small saucepan, bring to a low boil.
Cool completely before use.
Arrange the shredded ingredients attractively on a big, round serving platter.
To serve, pour the sauce over the yu sheng and sprinkle with five-spice powder and sesame seeds.