Marinated Jellyfish With Cucumber Salad Recipes

SPICY SEA CUCUMBER JELLYFISH SALAD 酸辣海參海蜇伴青瓜

Steps:

• Follow the cooking instructions on the sea cucumber package. The one I purchased was pre-cooked and only required that I boil the sea cucumbers for 5 minutes. We want a slightly chewy texture, not too soft so do not overcook.
• Remove the sea cucumbers from the water and let cool
• Rinse the jellyfish with water and drain
• Slice the cucumbers to suit your liking. I peeled mine, cut it in half vertically and then sliced
• Slice the cooled sea cucumbers horizontally into small slices
• Mix the jellyfish and sea cucumbers together
• Chop garlic and chilis
• Combine 2 tbsp Zhejiang vinegar, 1 tbsp rice vinegar, 3 tbsp Mirin, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp salt, ½ tsp Sichuan peppercorn powder, 1 tbsp sesame oil, chopped garlic and chopped chilis. Mix together
• Place the cucumbers on the bottom of a serving plate
• Add the jellyfish and sea cucumbers on top of the cucumbers
• Pour the sauce mixture over top
• Serve

MARINATED JELLYFISH WITH CUCUMBER SALAD

Steps:

• To make the marinade, combine all the ingredients in a small saucepan and set over high heat. Bring the mixture to a boil and immediately turn off the heat. Allow the marinade to cool to room temperature.
• Prepare an ice bath and set aside. Place the jellyfish in another bowl under cold running water for 20 minutes to remove the excess salt. Bring a pot of water to a boil and quickly blanch the jellyfish, just 1 or 2 seconds. Remove and immediately submerge the jellyfish in the ice bath. Drain well and combine the jellyfish with the marinade. Cover and refrigerate for 2 to 3 hours.
• To make the salad, divide the cucumbers among 4 shallow bowls, arranging them in a line in the center. In each bowl, place one-fourth of the carrots and jicama on opposite sides of the cucumber.
• Drain the jellyfish from the marinade; reserve the marinade. Top the vegetables with one-fourth of the jellyfish, followed by 2 tablespoons of the reserved marinade, 1 teaspoon of the sesame oil, 1/8 teaspoon of the chili oil, 1/8 teaspoon of the sesame seeds, and one-fourth of the scallions. Finish the bowls with 3 or 4 cilantro leaves.

JELLYFISH & CUCUMBER SALAD

Steps:

• Wash jelly fish rinse under running water about 20 mins or until fish is no longer salty.
• cut in to strips.
• put in boiling water for 5 sec and rinse with cold water immediately.
• drain and blot dry.
• arrange cucumber on seving plate place jelly fish on cucumber.
• in a bowl mix remaining ingredients mix until smooth serve in ramekins with salad.

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.