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Jellyfish Appetizer or Jellyfish salad

TroyTempest Jan 20, 2012 11:11 AM

We are going to a Chinese themed dinner part tomorrow night and i was thinking about bringing something different, which of course this is. I found a recipe in an old Frugal Gourmet cookbook (3 Ancient Cuisines), and have found some recipes online, but i trust you guys more. Did a search on this board, but couldn't find anything.
It seems pretty easy, but since i've never made it, or tried it, so i was wondering if someone had any tips, ideas, etc.

  1. mamachef Jan 31, 2012 12:13 PM

    shredded jellyfish with sesame oil and cucumber is beautiful. It's more about texture anyhoo.

    1. f
      fourunder Jan 20, 2012 12:46 PM

      The more simple, the better.

      Julienne Carrots or Cucumbers are sometimes used....but I prefer to use only the following three vegetable items:

      Red Chili Pepper....or any long hot, Jalapeno or Serano with red color
      Julienne Scallions
      Chinese Parsley/ Cilantro

      Sesame Oil or Red Chili Oil if you like it spicy.

      Jellyfish, of course.

      With regards to the cucumber and carrots.....I would rather treat it as a garnish and make a sweet rice vinegar slaw....adding both Napa Cabbage and Snow Pea Pods, julienne cut

      10 Replies
      1. re: fourunder
        TroyTempest Jan 20, 2012 01:17 PM

        sounds good. About how far ahead do you make it?

        1. re: TroyTempest
          f
          fourunder Jan 20, 2012 01:28 PM

          Same day is best for both the Jellyfish and slaw if you want to keep the vegetables vibrant in color. Both take no time at all to make. Depending on how you purchase your jellyfish, you may need to rinse a few times and dry. This could be done a day ahead, but I would only put the ingredients and dressing on a couple of hours before with an hour or two to chill in the refrigerator. If you assemble a day before, the vegetables would get soft.

          The whole key to this is....first, just julienne all your vegetables into bowls...then add the jellyfish and then fold in the dressing. Mix together and chill. Unless you are using an old carbon steel knife, you could probably cut the vegetables the day before, Carbon steel knives will discolor the cabbage, unlike stainless steel.....but it takes so little time I would not recommend it if you have the time to do the day of. Vegetable prep after any washing or drying should only take a few minutes for each vegetable, so approximately 30 minutes at most.

          1. re: fourunder
            TroyTempest Jan 20, 2012 01:32 PM

            I'm going to do this then, assuming that i can get the Jellyfish. The largest Asian market in town used to have it. I'm assuming that they still will.

            1. re: TroyTempest
              f
              fourunder Jan 20, 2012 01:45 PM

              Some markets will have fresh. some will have dried...and some will have foil vacuum bags with oil and seasoning packets......the foil packets are good for 2 servings at most. the dried depending on size, 4-6 servings....The dried packages need to be soaked and rinsed. The foil packets do not.

              My last tip is to say do not slice the jellyfish too thin.....1/4-3/8 is my preference.

              it should be in the aisle that carries the canned fish....eel, sardines, dace and etc.

              Myself, I do not see a tremendous difference between the dried and foil packets......the foil packets run less than 2 bucks at my local Asian market..

              1. re: fourunder
                TroyTempest Jan 23, 2012 09:41 AM

                Hey fourunder,
                If you're interested here is my report:
                I found the dried, as well as the foil packets. I opted for the dried, trying to be more authentic. There were 2 different brands of the dried, both about 14 oz. about $2.50 per pack. So, having no other information to go on, I picked the one with lighter colored jellyfish in it. I didn't know until i unwrapped it, but it was already sliced into thin strips, so that saved a bit of time.
                I followed the instructions on the packet, soaking it for about 3 hours changing the water every 30 minutes, then blanching it in hot water for about 10 seconds, then rinsing again in cold water.
                I made a dressing of soy sauce, sesame oil, hot chile oil, chile garlic paste, rice wine vinegar and sugar. I also added some daikon, scallions, sliced cucumbers and garnished with a bit of cilantro.
                Overall, it was just ok. No one said that they hated it, but no one really loved it either. The jellyfish didn't really have much taste, except maybe a slightly salty fishiness with some chewiness. It was worth it to try something new, but in the end I probably won't make it again.

                1. re: TroyTempest
                  f
                  fourunder Jan 29, 2012 11:20 PM

                  TT,

                  Thanks for the report and sharing. Jellyfish is definitely an acquired taste. Personally for me, I like the texture and crunchiness of it. Looking at your ingredients list, the condiments are a little too strong for me....specifically the sugar and rice wine vinegar.....I do like the spicy, but I prefer to use the oil and fresh long hots.

                  Before you give up, I suggest you give the foil packet a try. I give a simple rinse and pat dry to the jellyfish and add the included chili oil packet..I add a touch of sea salt and a drizzle of sesame oil. Scallions and cilantro....that's it.

                  1. re: TroyTempest
                    jadec Jan 30, 2012 04:17 AM

                    Jelly fish is one of those Chinese dishes that are mainly eaten for the texture.

                    1. re: jadec
                      TroyTempest Jan 30, 2012 06:59 AM

                      yeah, i can see that. It wasn't off putting for me or anything. It just didn't do much for me. I wonder if there is much nutritional value there.
                      One interesting thing i noticed while shopping for the jellyfish is that they had imitation shark fin. Another dish eaten primarily for the texture, i'm told. Hopefully, this can make a dent in the market for real shark fin. It is a tragedy, what is happening to sharks for this so called delicacy.

                      1. re: TroyTempest
                        s
                        seamunky Jan 30, 2012 02:29 PM

                        from the link below:

                        Jellyfish, dried, salted (1 cup)
                        The good: This food is a good source of Protein and Copper, and a very good source of Iron and Selenium.
                        The bad: This food is very high in Sodium.

                        http://nutritiondata.self.com/facts/finfish-and-shellfish-products/7703/2

                        That site has nutritional information for almost everything!
                        Read More http://nutritiondata.self.com/facts/f...

                        1. re: seamunky
                          TroyTempest Jan 31, 2012 06:30 AM

                          Thanks for the link
                          I'd of never guessed it was high in sodium ;-)

        2. g
          GH1618 Jan 20, 2012 11:23 AM

          I made the Cucumber and Jellyfish Salad from Henry Chung's Hunan Style cookbook years ago, and served it to Chinese guests. It was a big success. I haven't made it since, however, and won't vouch for any other recipe.

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