Best Marinated Jellyfish With Cucumber Salad Recipes

JELLYFISH & CUCUMBER SALAD

Jellyfish & Cucumber Salad image

this a different type of salad with a wounderful peanut dressing you won't regreat giving this a try

Provided by R.Rowand

Categories Vegetable

Time 35m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb jellyfish
1 large cucumber, julienne
1 tablespoon creamy peanut butter
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon sesame oil
1 dash hot chili oil

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.

Nutrition Facts : Calories 60.3, Fat 3.2, SaturatedFat 0.6, Sodium 271.3, Carbohydrate 6.9, Fiber 0.7, Sugar 4.8, Protein 2

SESAME JELLYFISH SALAD

Sesame Jellyfish Salad image

I learned to love sesame-flavoured jellyfish from having it at Chinese banquets growing up. Now I make this variation of jellyfish salad with chopped or grated veggies and a spicy sesame sauce. This makes a refreshing and delicious side dish or Chinese-style shared dish. Jellyfish is flavourless, but it is delightfully crunchy and lends itself to various flavour combinations. Serve chilled or at room temperature.

Provided by Irene Y

Categories Salad Seafood Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

9 ounces ready-to-eat shredded jellyfish
3 tablespoons sesame oil
2 teaspoons low-sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon white sugar, or to taste
¼ teaspoon chili oil, or to taste
1 teaspoon grated fresh ginger root, or to taste
2 tablespoons white sesame seeds
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced green onion

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.

Nutrition Facts : Calories 148 calories, Carbohydrate 2.7 g, Cholesterol 3.2 mg, Fat 13.6 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 6271.2 mg, Sugar 1.2 g

MARINATED JELLYFISH WITH CUCUMBER SALAD

Marinated Jellyfish with Cucumber Salad image

Categories Salad Sauce Cucumber Boil

Yield serves 4

Number Of Ingredients 18

Ingredients

Amazu Marinade
1 cup rice wine vinegar
1/4 cup Dashi (page 40)
1 tablespoon usukuchi (light-colored Japanese soy sauce)
1/4 cup plus 1 teaspoon sugar
1 teaspoon salt
Pinch of ichimi togarashi (Japanese red pepper flakes)
12 ounces cured jellyfish, cut into 3- to 4-inch-long by 1/4-inch-wide pieces
Cucumber Salad
3/4 cucumber, peeled and sliced into very thin 2-inch-long matchsticks
1/8 jicama, peeled and sliced into very thin 2-inch-long matchsticks
1/2 carrot, peeled and sliced into very thin 1-inch-long matchsticks
Garnishes
1 tablespoon plus 1 teaspoon sesame oil
1/2 teaspoon hot chili oil
1/2 teaspoon white sesame seeds
2 scallions, bottom half thinly sliced on a sharp angle
2 sprigs cilantro

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.