Salted Jellyfish Recipe

Rinse and desalinate

Place the dried/salted jellyfish in a large bowl. If using commercially pre-salted/packed jellyfish, first rinse under cold running water to remove surface salt. Fill the bowl with 1 liter (1000 ml) of cold water to cover the jellyfish. Add 1 tablespoon coarse salt and 1 teaspoon Szechuan peppercorns if using. Gently move the jellyfish pieces around with your hands for 30 seconds to loosen trapped salt. Drain and repeat the cold-water soak every 30 minutes, changing the water 3–4 times over 2 hours. The goal is to reduce overt saltiness while keeping the crunchy texture. If using a ready-to-eat, lightly-salted packaged jellyfish, a single 20–30 minute soak with 2–3 water changes is sufficient.

Cut to uniform strips

After desalting, drain the jellyfish well in a colander. Pat dry lightly with paper towels to remove excess surface water. Place the jellyfish on a cutting board and slice crosswise into 4–6 mm (1/8–1/4 inch) wide strips or bite-size pieces. Transfer the cut jellyfish to a bowl of very cold water (use the remaining 600 ml) and stir briefly to firm up the texture for 5 minutes, then drain completely.

Peel the carrot and use a mandoline or sharp knife to cut into matchsticks (julienne) about 4–5 cm long. Halve the cucumber lengthwise, scoop out large seeds if watery, and slice into thin half-moons or matchsticks to match the carrot. Mince 2 garlic cloves finely. Thinly slice the scallions on the diagonal. Roughly chop the cilantro leaves.

Place the prepared vegetables and aromatics in a large mixing bowl with the drained jellyfish, tossing gently to combine so all components are ready for seasoning.

In a small bowl, whisk together rice vinegar (2 tbs), light soy sauce (1 tbs), sesame oil (1 tsp), sugar (1 tsp), white pepper (1 tsp) and crushed red pepper flakes or 1 tsp chilli oil if using. Taste and adjust: the dressing should be bright and slightly acidic, mildly savory, with just a whisper of sweetness. If the jellyfish still tastes salty, add an additional 1–2 tablespoons of rice vinegar to balance.

Pour the dressing over the jellyfish and vegetables. Toss gently but thoroughly for 30–45 seconds so the dressing evenly coats the jellyfish and vegetables without breaking them up. Let sit at room temperature for 5–10 minutes to allow flavors to meld and the jellyfish to relax into the dressing.

Transfer to a serving plate or shallow bowl. Sprinkle toasted sesame seeds, sliced scallions and chopped cilantro over the top. Drizzle an extra drop of sesame oil or a few drops of chilli oil if desired. Serve chilled or at cool room temperature as a delicate appetizer or cold dish.