Now I’m not overly a fan of fish, especially when I detect it could be a fishy fish. but I’m one of the few that went back and had multiple servings of this. It was a whitefish, and it came on a bed of ice on top of saran wrap to keep it cold, and the preparation of it takes some time because they have to remove the flesh and all the bones from the fish and slice it very thinly. The fish is actually an unalived just before for it ends up on our icy plate. There was a multi-divided plate that had various accoutrements that you would top your fish with. So I took a few slices of fish, put it into a bowl, grabbed things like these little mini hot peppers, lime, grass, deep fried taro, ginger, and other various things. You put it in your bowl, drizzle some soy sauce, and the magical ingredient of peanut oil. You have just made yourself a delicious one little bite of deliciousness, and it was so good. And if it wasn’t good, it’s your own fault for picking bad ingredients to put on top of it.
✨ Found online
Cantonese raw fish salad, traditionally known as Shunde yusheng, consists of paper-thin, translucent slices of freshwater whitefish served chilled over ice. The fish is tossed table-side with peanut oil, salt, and a wide array of finely julienned aromatics, pickled vegetables, and roasted peanuts.
What To Know:
Diners traditionally coat the fish slices with peanut oil and salt first to lock in moisture and crispness before mixing in pungent toppings like ginger, lemongrass, garlic, and chilies.
