PROSPERITY SALAD
2 min readIt was important to put this dish on our menu out of principle to dispel the misconception that raw meat or fish is never served in China.In Yunnan on the border with Vietnam，for example，i have encountered rare beef，and in Guangdong Province in the south east，this Chinese-style sashimi dish is to be found，consisting of raw fish served in a salad with a concoction of various pickled vegetables and sauces.The name of the dish is lo hai，meaning toss，and is most commonly eaten either at New Year or when about to embark on a new business a whole ritual is involved in its consumption，where the family gathers round the dining table with the dish at its centre，and everyone uses their chopsticks to toss the salad as high up into the air as possible，the height achieved being in direct correlation to prospective prosperity.
Serves 4
INGREDIENTS
200g tuna bell
200g undyed smoked haddock
To serve
2 spring onions，finely sliced
2 tablespoons Pickled Carrot
2 tablespoons Pickled Daikon
2 tablespoons diced（Un)smacked Cucumbers
2 tablespoons pomelo grains’
2 tablespoons roasted peanuts
2 tablespoons sesame seeds
6 tablespoons plum sauce
2 tablespoons satay sauce
2 tablespoons Maltodextrin Sesame Powder
2 tablespoons dehydrated shallots
2 tablespoons Xo sauce
2 teaspoons English mustard mixed with 1 teaspoon light soy sauce
2 teaspoons chilli oil
1.Place the tuna belly and smoked haddock in the freezer for 2 hours to firm up
2.Remove from the freezer，slice into 2mm-thick slices and lay on a sheet of baking paper to come to room temperature
3.Meanwhile，prepare all the condiments，dressings and seasonings ready for serving
4.To serve，think of the plate as a canvas and imagine that your middle name is Kandinsk Spread the plum sauce on the plate first-the rest i will leave to your inner artist！
CHEFS TIP
To dehydrate shallots，simply thinly slice and spread out on a large baking sheet lined with baking paper，then place in your oven on its lowest setting for an hour or so until dried out
