This salad is also known as yee sang. The higher you toss this salad, the more good luck you'll have for the New Year!

Serves 6 as an entree as part of a banquet

Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem


65g dried glass noodles

120g sashimi-grade ocean trout, sliced finely (or use sashimi-grade kingfish or snapper)

2 lebanese cucumbers, julienned

1 small carrot, peeled and julienned

100g white radish, peeled and julienned

40g munyeroo (native purslane), leaves picked (or use coriander leaves)

30g Bower spinach, picked (or use baby English spinach leaves)

10g pickled ginger, julienned

½ cup roasted macadamia nuts, finely crushed in a mortar and pestle

100g fresh black fungus

70g fresh bean sprouts

1 large red chilli, finely sliced

3 tbsp freshly squeezed finger limes (or use cheeks from 2 fresh limes)

300ml ginger and tamari dressing (see recipe below)


1. Make the ginger and tamari dressing (see below)

2. Soak noodles in boiling water for 15 minutes, drain thoroughly.

3. Arrange all ingredients on a large round platter in separate piles, with the noodles in the centre, and the sashimi slices arranged on top of the noodles.

4. To serve, place platter in the centre of the table, make sure all guests have a pair of chopsticks, and pour 300ml of the dressing over the salad. Everyone must reach into the salad to mix and toss it with their chopsticks, saying very loudly "loh hei" (literally "to move upwards"). The higher you toss the salad, the better your New Year luck.

Serve alongside my recipes featured on; crab and ginger dumplings and deep-fried duck as part of a Chinese New Year banquet.



This versatile dressing is perfect with salads, steamed greens, roast chicken and grilled or barbecued seafood. It keeps for about three days in the fridge.

Makes about 730ml


175ml malt vinegar

125g brown sugar

50ml water

175ml tamari

2 tsp sesame oil

1 cup extra virgin olive oil

2 tbsp finely grated white onion

1 tbsp finely grated ginger


1. To make the dressing, pour vinegar into a heatproof bowl. Place sugar and water in a small pan and bring to the boil then turn the heat down to medium and allow sugar to caramelise until it is dark brown (about 2-3 minutes).

2. Just before caramel begins to smoke, remove from the heat, quickly pour into the vinegar bowl and whisk well. Add tamari and sesame oil and whisk well. Slowly drizzle in the extra virgin olive oil, whisking continuously, then stir through onion and ginger.