Happy and healthy: As tasty as raw fish in yee sang is, consumers are slowly phasing it out in favour of healthier options. — KT GOH/The Star
GEORGE TOWN: The traditional Chinese New Year specialty known as “yee sang” could be described in plain English as a “raw fish salad”, but the dish is evolving.
Instead of raw fish, many restaurants are now using crispy fried fish slices, brined abalone or even soft-shell crab.
Chong Siew Wei, a director of a Chinese restaurant, shared that they stopped serving raw fish since the Covid-19 pandemic after customers expressed concerns about hygiene and pathogenic risks.
“We replaced it with crispy fried fish. It’s still the same concept, just presented differently,” he said, adding that sliced brined abalone could be added for an extra charge.
He said their version of yee sang would be available early as some customers book tables specifically to toss yee sang.
“People believe the higher you toss it, the more prosperous your business or career will be,” Chong explained.
Alex Teoh, who manages another Chinese restaurant, said they offer a variety of yee sang options, including a vegetable-only version and one served with sashimi-grade salmon.
“We have add-ons like brined abalone and soft-shell crab. We will have it on the menu only after Jan 22, but bookings are already coming in,” he said.
At Sunshine Central Penang, pre-packed yee sang is equally popular and families buy it to toss at home with loved ones.
Sunshine Wholesale Mart marketing and communications manager Bryan Wong said they have many vegetarian options as the trend seems to lean towards a healthier lifestyle this year.
“We are seeing more emphasis on fruits, vegetables and mixed pickles. People are more health-conscious, but there are still those who prefer the traditional version with deep-fried, extra crunchy ingredients,” he said.
Wong suggested customers enhance pre-packed yee sang by adding fresh ingredients like raw salmon, smoked salmon, brined abalone and other goodies like freshly-shredded cucumber or purple cabbage to make their celebrations extra special.
“These days, the packaging matters too. People look for packaging that is easier to open and pack up later,” Wong said.
