Does anyone know how to prepare a jellyfish dish?

Question

I heard the chinese use jellysigh to make an appetiser.

Answer 1

First, remove stingers. Next, extract all poison. Then ask "why in the helk would I eat this crap?"
Appetizer? Man, I could have made cocktail weenies!

Answer 2

Cold-Tossed Jellyfish

1pktsalted jellyfish - (1 lb)
SAUCE
1tblbalsamic vinegar
(or Chinese dark rice vinegar)
1tblsoy sauce
1tspsesame oil
1tsptoasted sesame seeds
1/2tspsugar
1/8tspfreshly-ground white pepper

* Without unfolding the layers, cut the jellyfish into very thin julienne strips, about 1/16-inch wide. Place the jellyfish in a colander and rinse it under cold running water for 15 minutes. Toss the jellyfish occasionally to rinse it evenly.
* Bring a large pot of water to a boil and pour the hot water over the jellyfish. Immediately plunge the jellyfish in a large bowl of cold water and drain. Repeat the rinsing with boiling water and chilling with cold water one more time. Pat the jellyfish dry between paper towels.
* Combine the sauce ingredients in a medium bowl and add the jellyfish. Toss until evenly coated. Cover and refrigerate until ready to serve or for as long as one week.
* This recipe yields 6 appetizer servings.
* Comments: You'd think that by the time a jellyfish left the sea, it would have seen enough water! The recipe directions are correct. Wash the jellyfish for 15 minutes - 30 if you have the time. The more it is rinsed, the more crispy and crunchy it becomes.

Answer 3

Well here's your recipe. It's made by Mario Batali, so it must be good! Enjoy!

Serves 4

1 pound salted jellyfish
4 1-inch slices peasant bread, grilled or tossed
2 tablespoons best quality extra-virgin olive oil for drizzling
1 pint yellow and red pear tomatoes, halved
10 opal basil leaves, finely shredded
1 bunch arugula
2 tablespoons sherry vinegar
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Rinse the jellyfish under cold water. Remove and discard the tentacles, then cut the body into thin slices. Place the jellyfish slices in a large bowl.

Drizzle each bread slice with some of the olive oil.

Add the tomatoes, basil, and arugula to the bowl with the jellyfish. Add the vinegar, oil, salt, and pepper and toss well to coat evenly. Divide the salad among four chilled dinner plates and serve with a slice of bread.

Answer 4

Whew...that's a sticky one...

BUT here's what I found out for you:

Sesame Jellyfish Recipe
Oriental Seafood Asian

Ingredients :

1/2 lb Prepared shredded jellyfish
2 tsp Light soy sauce
3 tbl Sesame oil
2 tsp White rice vinegar
2 tsp Sugar
3 tbl White sesame seeds, toasted


RINSE THE JELLYFISH WELL in cold running water and drain.
Put it in a stainless steel bowl and cover with boiling water.
Let the jellyfish sit in the water for about 15 minutes or until it is tender.
Drain and continue to soak at least 6 times in several changes of cold water.
Drain thoroughly and blot dry with paper towels and set aside.
Mix soy sauce, sesame oil, vinegar and sugar in a small bowl.
Toss the jellyfish well in this sauce and let it sit for at least 30 minutes.
Just before serving, garnish with the sesame seeds.
Serves 4 as part of a Chinese meal or 2 as a single dish.

Here's another for Jellyfish, Daikon and Chicken Breasty Salad (link below)

Answer 5

This recipe has been in my family for many,many years.
Step one: Nail the Jellyfish to a 2X6 board thats about two feet long.
Step two: Marinade freely with Half a bottle of Jack Daniels.
Step three: Place in an oven preheated to 450 degrees.
Step four: Bake for eight hours,poking and prodding every hour.
Step five: Remove from oven and let cool.
Step six: Rip out the nails, and place the jellyfish in a paper bag.
Step seven: Open your trash can and toss the bag in.
Step eight: Eat the 2X6,washing it down with the other half bottle of Jack Daniels.
Enjoy!

Answer 6

I remember reading an article about that a long time ago - it said you begin by soaking it in fresh water for 24 hours, changing the water several times to reduce the salt content . . . then you remove it from its fresh water bath & roll it out . . . slice & serve with some kind of dipping sauce. I only know that I will never try it; no matter how hungry I might ever get, I can't see eating jellyfish! Hope this is what you were looking for!!

Answer 7

Well I've never made it before but I've eaten it on several occasions and believe me its not worth all the effort.

I live in Japan and its a common appetiser here too. They often bring it along with your first drink in Japanese restaurants.

Its very chewy and doesn't really have any particular flavour.

If you try one of the recipies above, good luck.

Answer 8

I would watch the episode of Spongebob where Mr Krabs goes crazy and has SB catch all the jellyfish that he can so that Krabs can squeeeezzzzeee all the jelly out of the jellyfish to top of his Krabby Pattie's!!!! I tried it and it really is great!!!! Although, Ive never been able to talk without my tongue shocking the **** out of me. LOL

Answer 9

I hang 'em up to kind of dry out, then use as a topping on a frozen cheese pizza. Most of the 'fish I use are from the Black Sea; they are smaller in size and not so salty. If you do not tell the others that it is jellyfish, they will NEVER know...

Answer 10

As simple as it can be:

Step 1: Clean your jelly fish properly
Step 2: Shred it/ slice it as thin as you can
Step 3: Sprinkle sea salt and sugar
Step 4: Squeeze lemon juice on it, toss it
Step 5:Chow down! Yummy!