Monday, July 6, 2009

Cold Jellyfish Salad

This Jellyfish is the edible type. It is usually sold in plastic packets, heavily salted, and needs to be soaked for some hours in several changes of cold water. It is also available already soaked from the wet market at RM12 per 600gm. I bought those ready soaked ones from the wet market and it save time and energy :) and I can buy them in small quantity.

Jellyfish is something to be savored in small amounts so don't buy or prepare too much. It has no flavor to speak of, but the crunchy resilience is a perfect example of the importance Chinese gourmets place on texture ingredients. Because of its texture and appearance, it is jocularly referred to as 'rubber bands'. Jellyfish is served as one of the appetisersin a cold assortment, or presented as a salad with shredded crisp vegetables

If you are buying the salted ones, here are the steps on how to clean them. Shake all the sandy salt from the jellyfish. Wash in 3 changes of water, squeezing to get rid of some of the excess saltiness. Put into a large, deep bowl and fill with cold water. Soak for 3 to 4 days, changing the water twice a day and squeezing the jellyfish each time. At the end of the soaking, it should be totally free of salt. It is now ready for use .

Pickled ginger can be added to the jellyfish
for extra flavor and they blend well :)

served as cold salad ....

Cold Jellyfish Salad


100 gms of jellyfish – ready soaked ones - cut into strips
2 tbsp of julienne pickled ginger

1 tsp sesame oil
1 tsp fish sauce
½ tsp soysauce
½ tbsp sugar vinegar from the pickled ginger

some toasted sesame - garnish


Pour hot water onto the ready to use jellyfish for 15-20 minutes in a heat resistant bowl. Pour away the hot water and rinse in cold water 5 to 6 times. Drain and pat dry with paper towels. Slice the jellyfish in strips . Julienne the pickled ginger and add to the jellyfish strips. Mix together in a bowl.

In a bowl mix together 1 tsp sesame oil, 1 tsp fish sauce, ½ tsp soy sauce and ½ tbsp sugar vinegar from the pickled ginger. Pour the dressing onto the jellyfish and pickled ginger. Toss well and chilled in the fridge for at least 30 minutes before serving To serve garnish with toasted sesame seeds. Serves 2 as appetizer.




  1. This is such an Asian specialty? We are going to order this and taste?? Thanks for all your great posts. best, s

  2. Wow! I have never had jellyfish...I am very curious..

  3. I haven't had this in ages, but I do like the texture of jellyfish.

  4. this is my fav cold dish at dim sum meals. quite easy to prepare, huh? think i will try it out when i next go marketing. thanks SO MUCH for sharing!

  5. humm, haven't seen jellyfish in britain, but it looks tasty. Not sure the jellyfish one finds in the mediterranee are edible, I'd get my dad to fish them otherwise (he lives in the south of France by the sea..)

  6. ...had it in HK though, and loved it indeed :)

  7. Would love to try looks delicious but never tried jelly fish so that one would be very interesting :) xx

  8. @ s.stockwell : :) you are welcome.

    @ Miranda : Haha I am sure yo will like it as an appetizer.

    @ Maybelle's Mom : I am sure you can get this from the asian groceries :)

    @ skinnymum : Hi :) Yup yup me too, I love it! You should try making them since our market sells them soaked ready :P

    @ Christelle : Best to buy them asian groceries....I guess if you like asian food, you would love it :)

    @ Ricardo : Hi, it doesn't have those fishy smell if you follow those steps in cleaning's crunchy and with those dressing, it's tasty :) Hope you get to try them out.

  9. This looks delicious. I've never had jelly fish salad before. How does it taste like? Thanks for the recipe! =)

  10. Hi Tracie,

    The taste will come from your dressing. The jelly fish by itself has no flavor except that it is crunchy in texture. The sesame oil and fish oil will add flavor to the jellyfish. It taste good :). Thanks for dropping by.

  11. This looks great! I'll have to keep an eye out for jellyfish when I'm at the Asian market again.


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