Dish of Jellyfish Cucumber Salad
(click to enlarge)

Jellyfish & Cucumber Salad


China
Makes:
Effort:
Sched:
DoAhead:  		 14 oz
**
6-3/4 hrs
Most		 Jellyfish Salads are very popular banquet dishes in China, plain, or with other ingredients. The steps after soaking should not be done too far ahead, because the jellyfish will continue to lose water. This recipe makes 4 generous appetizer salads.




12
1/4
3
1
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1
1
1
1
2/3
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oz
oz
oz

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cl
T
t
T
t
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Jellyfish Bell (1)
Black Fungus (2)
Cucumber (3)
Red Chili (4)
-- Dressing
Garlic
Chingkiang Vinegar (5)  
Soy Sauce
Sesame Oil, dark
Sugar
-- Garnish
Scallions
Cilantro
Prep   -   (6-1/2 hours - 20 min work)
  1. Prepare JELLYFISH. If you are fortunate enough to have bought desalted jellyfish, just rinse. Otherwise, soak 6 hours or overnight in the fridge, changing the water twice. If you are in a hurry, an hour at room temperature with 4 or 5 changes of water should do. Never use hot water.
  2. Drain Jellyfish and wring it out. Cut into strips about 1/4 inch wide and 2 inches long.
  3. Place Jellyfish in a cold saucepan. Pour in enough cold Water to just cover well. Strain out the Jellyfish and return the Water to the pan. Bring to a boil, turn off the heat and let sit uncovered until water is about 190°F/90°C (about 2 minutes). Stir in Jellyfish for just 30 seconds. Drain quickly and refresh with cold water. Drain well and wring out.
  4. Soak BLACK FUNGUS in cool water for about 20 minutes. Remove hard attach points and tear into strips.
  5. Slice CUCUMBER into thin juliennes 2 to 2-1/2 inches long. Cap and core RED CHILI. Slice into very thin strips. Mix both with drained Black Fungus.
  6. Crush GARLIC and chop fine. Mix together all Dressing Items.
  7. Chop SCALLION and CILANTRO for Garnish. Mix.
  8. Keep everything well cooled.
Run   -   (8 min)
  1. Wring any remaining water out of Jellyfish. Tumble with Cucumber mix.
  2. When ready to serve, pour in Dressing and tumble until well coated.
  3. Serve cold garnished with Scallion mix.
NOTES:
  1. Jellyfish   This is an important ingredient in East and Southeast Asia, so most Asian markets will have it. It's generally found in plastic pouches, heavily salted and packed in brine. I do know one market here in Los Angeles that has it desalted in tubs. For details see our Working with Jellyfish page.
  2. Black Fungus:   [Wood Ears, Cloud Ears] These thin, wrinkled black mushrooms can be found in just about any market serving an Asian community as they are a popular ingredient. For details see our Black Fungus page.
  3. Cucumber: If at all possible use a thin cucumber like Persian or Japanese that doesn't have to be peeled and seeded. If all you have is the standard green blimps, you will have to peel and seed them, then weigh them. For details see our Cucumbers page.
  4. Red Chili:   Around here we all use red Fresno chilis, but Holland Red or other medium hot chilis will also work.
  5. Chingkiang Vinegar:   This is the best of the "black" vinegars. It is easily available in most markets that serve an East or Southeast Asian community. For details see our Sours page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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