tarasgrescoe.com

About Bottomfeeder | Excerpt | Op-Eds and Articles | What the Critics are Saying | How to Eat Ethically
About the Author | Notebook and Tour | Recipes | Home

As larger fish like tuna, swordfish, and cod are being fished to the brink, species at the bottom end of the food chain are thriving. Jellyfish in particular are experiencing salad days; so why not take a tip from Asian cuisines, and make a salad out of them? The following recipe, courtesy of chef Frank Pabst at the Blue Water Café in Vancouver, British Columbia, is for a cold appetizer; you can find dried jellyfish in most Asian supermarkets. The texture is fantastic.

Jellyfish Salad with cucumber and daikon

Jellyfish is great flavor carrier that has a nice crunchy texture to it. Dried jellyfish can be found in specialty asian markets

250g of dried shredded jellyfish
4 tbsp of sesame oil
2 tsp of unseasoned rice vinegar
2 tsp of sugar
2 tsp of soy sauce
1 tbsp of togarashi (dried red pepper)
2 tbsp of toasted sesame seeds
1 cup of thinly shredded daikon
1 english cucumber
1 tbsp of black sesame see

1. rinse the jellyfish under cold water and strain
2. cover with boiling water and let stand for 10 minutes
3. strain and rinse again under cold running water for 30 minutes
4.  mix sesame oil, rice vinegar, sugar soy sauce, togarashi and toasted sesame seeds
5. strain jellyfish and dry with kitchen towel
6. mix jellyfish with the marinade in a ziplock bag and let sit overnight in fridge
7. slice cucmber thinly and place along the inside of a bowl or martini glass, add the thinly shredded and rinsed daikon in the center.
8. place the jellyfish salad on top of the daikon and garnish with black sesame seeds and a pinch of togarashi