Chef Tony Tan's take on prosperity toss, or yee sang: a classic celebratory dish for Lunar New Year, making a sparkling white a perfect option. Otherwise, go for a Riesling, or Semillon.
Images and text from Tony Tan’s Asian Cooking Class by Tony Tan, photography by Mark Roper. Murdoch Books RRP $59.99.
INGREDIENTS
Neutral oil, for deep-frying
120g dried rice vermicelli
100g carrot, cut into fine matchsticks
100g daikon (white radish)
2 tbsp pickled baby leeks (optional), finely chopped
1 tbsp pickled ginger, chopped
2 tbsp preserved sweet ginger, chopped
1 cup spring onion (scallions), finely sliced
2 segments fresh pomelo (optional), shredded by hand
3 makrut lime leaves, cut into thin slices
500g sashimi-grade salmon or ocean trout, thinly sliced
2 tbsp peanuts, chopped
1 tbsp sesame seeds, roasted
Dressing
1/4 cup mirin
1 tbsp Shaoxing wine
2 tbsp light soy sauce
1 tbsp neutral oil
Pinch of Chinese five-spice powder
Dash of sesame oil, approximately 1/4 tsp
METHOD
1. For the dressing, combine all the ingredients in a screw-top jar, and shake well to combine. Or, whisk together in a bowl.
2. Heat 8-10cm (3-4 inch) oil in wok or heavy-based saucepan and set up a plate with paper towel on it, ready to drain. When oil is hot (bubbles should form around a wooden chopstick when it’s dipped in) add vermicelli in batches, deep-frying until crisp and puffed (just seconds). Remove vermicelli with tongs and drain on the paper towel. Repeat with the remaining vermicelli.
3. To serve, place the noodles on a platter. Arrange the carrot, daikon, pickled leeks, gingers, spring onion and pomelo around and over the crisp vermicelli. Toss the makrut lime leaves with the fish and spread it over the top. Pour the dressing over the fish and sprinkle the peanuts and sesame seeds on top. Serve immediately, encouraging diners to mix the salad with chopsticks to ensure good fortune.