Two years ago we gave a plate designed by a local designer. If you look at the centre of the plate, the koi fish are swimming around a 发 fa, symbolising 发财 – prosperity. Around the rims is the roman form of the Hokkien word “Huat” and the Chinese words are what we use for Lo Hei. Tossing of the fortune.
Best writeup for the CNY greetings and explanations can be found here:
http://eresources.nlb.gov.sg/infopedia/articles/SIP_177__2009-01-08.html
http://www.nomsaurus.com/2014/01/yu-sheng-what-to-say-when-you-lo-hei.html?m=1
From Nomsaurus
Ingredient #1: Raw Fish (生鱼, Sheng Yu)
Phrase: 年年有余 (Nian Nian You Yu)
Meaning: “Abundance throughout the year”
Ingredient #2: Pomelo (柚子, You Zi)
Phrase: 大吉大利 (Da Ji Da Li)
Meaning: “Good luck and smooth sailing”
Ingredient #3: Pepper (胡椒粉, Hu Jiao Fen)
Phrase: 招财进宝 (Zhao Cai Jin Bao)
Meaning: “Attract wealth and treasures”
Ingredient #4: Oil (油, You)
Phrase: 一本万利 (Yi Ben Wan Li) and 财源广进 (Cai Yuan Guang Jin)
Meaning: “Make 10,000 times of profit with your capital” and “Numerous sources of wealth”
Ingredient #5: Carrot (红萝卜, Hong Luo Bo)
Phrase: 鸿运当头 (Hong Yun Dang Tou)
Meaning: “Good luck is approaching”
Ingredient #6: Green Radish (青萝卜, Qing Luo Bo)
Phrase: 青春常驻 (Qing Chun Chang Zhu)
Meaning: “Eternal youth”
Ingredient #7: White Radish (白萝卜, Bai Luo Bo)
Phrase: 步步高升 (Bu Bu Gao Sheng) and 风生水起 (Feng Sheng Shui Qi)
Meaning: “Reaching higher levels with each step” and “Progress at a fast pace”
Ingredient #8: Peanuts Crumbs (花生粉, Hua Sheng Fen)
Phrase: 金银满屋 (Jin Yin Man Wu)
Meaning: “Household filled with gold and silver”
Ingredient #9: Sesame seeds (芝麻, Zhi Ma)
Phrase: 生意兴隆 (Sheng Yi Xing Long)
Meaning: “Prosperity for the business”
Ingredient #10: Golden crackers (薄脆饼干, Bo Cui Bing Gan)
Phrase: 满地黄金 (Man Di Huang Jin)
Meaning: “Floor full of gold”
Ingredient #11: Plum sauce (酸梅酱, Suan Mei Jiang)
Phrase: 甜甜蜜蜜 (Tian Tian Mi Mi)
Meaning: “Sweet and loving relationships”
Finally, 恭喜发财。
Where this dish originated, no one remembers. Raw fish slice, yusheng 鱼生 are eaten by 潮州 (Teochews), the Chinese group I come from, for the longest time, all year round in hawker stalls.
To combine it as a dish with raw vegetables and popularised with tossing during the CNY and replicated in restaurants is popularly regarded as Singaoore in 1964 simply because there are more Chinese Teochews in Singapore for the dish to catch on as a fad.
NLB infopedia traces the origin of the dish.
http://eresources.nlb.gov.sg/infopedia/articles/SIP_177__2009-01-08.html
Whoever invented it is not the point, thank God its not patented. It celebrates the Chinese diaspora and our common heritage of a tradition that started during the Song dynasty, improved by southern Chinese immigrants in the Malayan Peninsula and brought back to China.
If you are in Singapore during the CNY period, participate in the fun and joy.
DIY at home. Meidiya supermarket retails prepared takeaway packs at $24.