Make a splash with halibut yee sang

Lightly poached Orange Roughy Fish with seed oil.

IT IS not often that halibut gets to star in an appetising yee sang – a starter many look forward to during Chinese New Year.

Chef Chai Wai Keong’s unique twist of using Greenland dry-aged halibut in yee sang is not only evident of his culinary ingenuity, it also gives a fresh taste to the dish much loved by Malaysians.