A Jellie Of Fyshe Recipes
SESAME JELLYFISH SALAD
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
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
SESAME JELLYFISH
Once again I'm on this try new things thing and this is one of those recipes. Not many people even know that you can eat jellyfish and it's really really good. Prepping the jelly fish can be time consuming if you can't buy it prepared, but it is well worth it.
Provided by R.Rowand
Categories No Shell Fish
Time 54m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 138.8, Fat 13.6, SaturatedFat 1.9, Sodium 169.2, Carbohydrate 3.9, Fiber 0.8, Sugar 2.2, Protein 1.5
A JELLIE OF FYSHE
In medieval England elaborate and very decorative jellies often included whole fish and birds, and were decorated with edible silver and gold. This is a simpler version.
Provided by Julie3551
Categories European
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 141.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 36, Sodium 339.2, Carbohydrate 6.7, Fiber 0.7, Sugar 2.4, Protein 13.2
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