Sesame Jellyfish Salad Recipes

SESAME JELLYFISH WITH CHILI SAUCE

A traditional Chinese favorite, often served as part of the opening course of a Chinese banquet, although this adds a little kick with some chili sauce. This was based on http://www.recipezaar.com/165901. Packaged jellyfish can usually be purchased at any number of Chinese supermarkets.

Provided by howcheng

Categories No Shell Fish

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 8

Sesame Jellyfish With Chili Sauce image

Steps:

Prepare jellyfish as directed on package. This step usually takes about three hours. Jellyfish should be dried and desalted before using.
Chop the green onion into small pieces.
Mix the jellyfish, green onion, soy sauce, sesame oil, vinegar, sugar, and chili sauce together in a bowl or other container.
Stir so that all the jellyfish strips are coated with the sauce mixture.
Cover and let sit for at least 30 minutes refrigerated -- the longer the better.
Serve chilled.

Nutrition Facts : Calories 142.1, Fat 13.6, SaturatedFat 1.9, Sodium 206.6, Carbohydrate 4.5, Fiber 1, Sugar 2.5, Protein 1.6

Ingredients

1/2 lb packaged jellyfish
2 teaspoons soy sauce
3 tablespoons sesame oil
2 teaspoons rice vinegar
2 teaspoons sugar
2 teaspoons chili sauce
1 small green onion
3 tablespoons sesame seeds

MARINATED JELLYFISH WITH CUCUMBER SALAD

Categories Salad Sauce Cucumber Boil

Yield serves 4

Number Of Ingredients 18

Marinated Jellyfish with Cucumber Salad image

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.

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

SESAME GRILLED SALMON

Delicious grilled salmon. A very flavorful main dish. Great when served with grilled yellow bell peppers, green beans, and wild rice with herbs.

Provided by Emily

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 25m

Yield 2

Number Of Ingredients 7

Sesame Grilled Salmon image

Steps:

Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
Heat sesame oil in a large skillet over medium-high heat.
Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

Nutrition Facts : Calories 406 calories, Carbohydrate 14.7 g, Cholesterol 111.5 mg, Fat 18.5 g, Fiber 0.5 g, Protein 43.7 g, SaturatedFat 4 g, Sodium 1878.6 mg, Sugar 13 g

Ingredients

¼ cup light soy sauce
1 ½ tablespoons honey
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 pound salmon fillets
1 teaspoon sesame oil
2 teaspoons sesame seeds