Raw Salmon Salad

A popular Lunar New Year dish in Singapore and Malaysia.


  • (40g) white sesame seeds, toasted
  • 3/4 tsp Chinese five-spice powder
  • Sunflower oil, to shallow-fry
  • 8 wonton wrappers (from Asian food shops and selected supermarkets)
  • 1 1/2 tbs very finely shredded ginger
  • 2 spring onions, shredded
  • 2 carrots, peeled, shredded
  • 200g daikon, peeled, shredded
  • 2 Lebanese cucumbers, shredded
  • 1/4 jicama (yam bean – optional, substitute extra daikon), peeled, shredded
  • 1 pomelo, peeled, cut into segments
  • 350g skinless sashimi-grade salmon, thinly sliced
  • 150g roasted unsalted peanuts, roughly chopped
  • 1/2 bunch coriander, sprigs picked


  • 300ml plum sauce
  • 2 1/2 tbsp runny honey
  • Juice of 4 limes
  • 1 1/2 tbs sesame oil


  • 1.
  • For the plum sauce, combine it with honey and set it on high heat. Stir often. It will become thinner after 4 minutes. Remove from the heat, add lime juice and sesame oil, then let it cool off.
  • 2.
  • Use a mortar and pestle to grind together sesame seeds and five-spice powder. Be careful not to make them too small.
  • 3.
  • Heat oil in a frying pan on medium-high. Add the wonton wrappers, turning halfway with a slotted spoon for 1-2 minutes or until they are golden and crispy. Remove them, add ginger, and fry for 1-2 minutes or until it is also golden. Drain the wontons and ginger on paper towels.
  • 4.
  • Meanwhile, place spring onion in a bowl of iced water and stand for 10 minutes to curl.
  • 5.
  • To serve, you will want to put all of the ingredients on a platter. Put the wontons next to the platter, and then scatter some fried ginger and sesame seed. Finally, put some plum sauce nearby for people who want it.

What do you think?

Teriyaki salmon

6 Reasons why Keto Is The Best Diet