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Smoked Fish with Jellyfish
|Smoked Fish with Jellyfish|
1/2 cup dried jellyfish, blanched for half minute, immediately put into ice water, and slivered when cold
1/2 pound boneless and skinless smoked eel, shredded
1 carrot, rated
1 stalk celery, cut into small slivers
1 pickling cucumber, peeled and cut into small slivers
2 scallions, slivered
1/4 cup coriander leaves, coarsely chopped
2 Tablespoons granulated sugar
2 Tablespoons grated fresh ginger
5 Tablespoons white rice vinegar
1 Tablespoon vegetarian oyster sauce
1 teaspoon sesame oil
1. Put the jellyfish, eel, carrot, celery, and cucumber in a serving bowl and toss well, then refrigerate for one hour.
2. Remove the bowl from the refrigerator, and stir in the scallions, coriander, sugar, and the ginger.
3. In a small jar, put in the vinegar and the oyseter sauce, and shake well, then pour over the jellyfish mixture, toss lightly, and serve.