Yu Sang Recipe – Eats Now

Name: Yu Sang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 lb sashimi-grade tuna, fresh; 3 cups daikon radishes, peeled, finely shredded; 3 cups carrots, peeled, finely shredded; 9 slices ginger, thin quarter-sized, slices, finely shredded; ½ cup mee chun preserved ginger in syrup, finely shredded; ⅜ cup mee chun preserved scallion, in syrup, finely shredded; 9 kaffir lime leaves, finely shredded; 1 Thai red chili pepper, seeded, finely shredded; 34 bu green onion, finely shredded; 34 bu cilantro, leaves only; ⅜ cup toasted peanuts, chopped; 1 lime, cut in half, seeded; crisp fried shrimp chips, for garnish; toasted sesame seeds, for garnish; ¼ cup lee kum kee plum sauce; 3 tablespoons honey; 1 tablespoon lime juice; 1 teaspoon sesame oil; ½ teaspoon salt; ¼ teaspoon Chinese five spice powder

Servings: persons

34 lb sashimi-grade tuna, fresh
3 cups daikon radishes, peeled, finely shredded
3 cups carrots, peeled, finely shredded
9 slices ginger, thin quarter-sized, slices, finely shredded
½ cup mee chun preserved ginger in syrup, finely shredded
⅜ cup mee chun preserved scallion, in syrup, finely shredded
9 kaffir lime leaves, finely shredded
1 Thai red chili pepper, seeded, finely shredded
34 bu green onion, finely shredded
34 bu cilantro, leaves only
⅜ cup toasted peanuts, chopped
1 lime, cut in half, seeded
crisp fried shrimp chips, for garnish
toasted sesame seeds, for garnish
¼ cup lee kum kee plum sauce
3 tablespoons honey
1 tablespoon lime juice
1 teaspoon sesame oil
½ teaspoon salt
¼ teaspoon Chinese five spice powder

1
Chill fish until firm.
2
Cut into paper thin, 2 long slices against the grain; set aside.
3
In separate bowls, cover radishes and carrots with cold water; set aside until ready to assemble salad.
4
Then rinse and squeeze out excess water.
5
Place the plum sauce, honey, lime juice, sesame oil, salt and five spice powder and mix together.
6
Place fish in center of a platter.
7
Arrange daikon and carrot shreds around fish.
8
Scatter fresh and pickled ginger, pickled scallions, lime leaves, chiles, green onions and cilantro over fish.
9
Sprinkle with peanuts and sesame seeds.
10
Just before serving pour the dressing over all.
11
It is customary for everyone to join in and toss the salad.
12
Using chopsticks, each diner digs from the bottom of the salad and lifts the ingredients to mix together.
13
When the salad is fully tossed, taste for seasoning.
14
Garnish with shrimp chips or fried rice stick noodles.

5366

kcal

Calories

Fat

187

Carbs

1038

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 34 lb sashimi-grade tuna, fresh, 3 cups daikon radishes, peeled, finely shredded, 3 cups carrots, peeled, finely shredded, 9 slices ginger, thin quarter-sized, slices, finely shredded, and more.

Yes, Yu Sang falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yu Sang

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions