Jelly Fish Salad With Sesame Seeds

By The Weekly  , , ,

September 21, 2016

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  • Prep: 2 hrs
  • Cook: 5 mins
  • Yields: 6 Servings


500 g salted jelly fish (whole piece)

1 tsp fine salt

1 medium-sized Japanese cucumber, remove core and slice thinly

2 stalks coriander, use leaves only

1 red chilli, remove seeds and shred

1 tbsp toasted sesame seeds


1 tbsp chilli oil

2 tbsps light soy sauce

1 tbsp oyster sauce

3 tbsps sesame oil

1 tbsp fine sugar

1 tbsp white vinegar

2 tbsps sesame oil


1Wash jelly fish thoroughly with water and soak it in a pot of water for 4 hours.

2Roll up jelly fish and shred finely. Soak it in water again for 4 hours or until itโ€™s no longer salty.

3Blanch jelly fish in hot water for 5 to 6 mins if you prefer a softer texture, or for 2 mins if you prefer it crunchier. Remove and strain out water.

4Combine salt with sliced cucumber. Leave on a colander to drain out liquid for 30 mins. Dry cucumber with a paper towel.

5Combine sauce ingredients together. Add in jelly fish and cucumber; mix well. Serve garnished with coriander, chilli and sesame seeds.

Photo: Chris Leong

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