A Jellie Of Fyshe Recipes

SESAME JELLYFISH SALAD

Steps:

• Rinse and drain jellyfish; place into a bowl.
• Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.
• Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.
• Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.

FRUIT JELLIES

Steps:

• Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).
• Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares. Toss in sugar to coat just before serving.

SESAME JELLYFISH

Steps:

• To prep jellyfish:.
• Rinse very well in cold water and drain. Put in a stainless steel bowl and cover with boiling water for 15 minutes or until tender. Then drain rinse with cold water for 6 minutes. If you are not using the jelly fish right away, you can soak in the frig, but change the water ever hour or so. Drain thoroughly and blot dry with paper towel.
• Mix soy sauce, sesame oil, vinegar, and sugar in a small bowl.
• Let sit 30 minutes.
• Just before serving, garnish with sesame seeds.
• You may heat this recipe if you like; just stir fry it in a wok about 3 minutes, but it is best served cold.

A JELLIE OF FYSHE

Steps:

• Place the fish, onions, vinegar, ginger, spices, wine and water into a pot. Bring gently to a boil and simmer 10 minutes.
• Add the scallops and prawns and cook another 3 minutes.
• Remove fish, bone and skin. Remove scallops and prawns.
• Strain the cooking juice and set aside to cool for several hours to allow sediment to settle. Carefully pour off juices, leaving the sediment, and then strain several times through clean muslin. You should have about 3 cups of liquid left.
• Melt gelatin in 1/2 cup of the liquid, cool to room temperature, then mix into the rest of the juices.
• Pour a thin layer of the gelatin mix into a 4-5 cup mold or dish. Refrigerate until set.
• Flake the fish and cut the scallops into 3 or 4 pieces. Arrange a layer of the best looking flakes, scallops and prawns on the layer of gelatin. Spoon on more gelatin and return to fridge to set gelatin.
• Continue building layers of seafood and gelatin until all are used up.
• Chill AT LEAST 3 HOURS before unmolding.
• Garnish with herbs and serve.