This is a traditional dish of the Chinese in Singapore. It is a native Singaporean dish and has no connection whatsoever to China.
¼ pound fresh tuna or salmon
2 cups finely shredded Chinese white radish
2 cups finely shredded carrot
Dressing
Two-third cup plum sauce
½ cup water
1 tablespoon vegetable oil
One-third cup sugar
Salt to taste
Marinade
1 teaspoon vegetable oil
1 teaspoon sesame oil
¼ teaspoon sugar
One-eighth teaspoon white pepper and five-spice powder
Juice of ½ lemon and salt to taste
1 inch fresh ginger, shredded paper thin
One-third cup finely shredded sweet pickled ginger
8 pickled shallots, finely shredded
7 fresh kaffir lime leaves, finely shredded with scissors
2 green onions, finely shredded
Bunch of fresh coriander leaves
¼ cup of chopped peanuts
Toasted sesame seeds for garnish
Chinese shrimp crackers for garnish
1. Remove any bones from the fish. Freeze until firm, then cut across the grain into paper-thin slices, about 2 inches long. Set aside in the refrigerator.
2. In separate bowls, pour cold water over finely shredded radish and carrots and set aside.
3. To make the dressing, mix the plum sauce and water together. Heat oil over low heat and add the plum sauce, sugar and salt. Cook until sugar dissolves.
4. Mix the marinade ingredients together in a bowl. Add fish slices and mix. Mound the fish in the centre of a platter.
5. Rinse the carrots and radish, and squeeze out excess water. Surround the fish with radish and carrot shreds. Scatter the ginger, shallots, lime leaves, green onions and coriander leaves over the fish.
6. Top with peanuts and sesame seeds. Spoon half of the dressing over the salad.
It is customary for everyone to join in and help toss the salad with their chopsticks by digging to the bottom and tossing up and over to mix all food ingredients. When the salad is fully tossed, add the remaining dressing and serve on individual salad plates. Garnish with shrimp crackers.