All Under Heaven by Carolyn Phillips

Author:Carolyn Phillips
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2016-08-29T16:00:00+00:00

GARNISH

2 Persian or other small, seedless cucumbers, unpeeled

½ teaspoon sea salt

1 red jalapeño pepper, seeded and finely chopped, optional

1 green onion, green part only, thinly sliced

2 tablespoons finely chopped cilantro, optional

2 tablespoons toasted sesame seeds

1. Start this recipe 3 days before you plan to serve it. Rinse the jellyfish and place it in a container with at least 4 inches of headroom. Add water to cover by about 2 inches and refrigerate for 2 days, changing the water twice a day. On the third day, drain the jellyfish, arrange it in a single layer in a colander or sieve, and douse it with the boiling water, shaking the jellyfish around so that every bit is evenly blanched. When the fringes spread out, the jellyfish has cooked enough. Rinse and drain. Slice the spiky fronds into a thin julienne.

2. To make the dressing, set a wok over medium heat, pour in both oils, and swirl them around. Quickly fry the ginger, garlic, jalapeño, and onion whites until they sizzle, and then add the stock, vinegar, and soy sauce or soy mixture. Turn up the heat to high and bring to a boil. Taste and adjust the seasoning. Reduce the dressing until it is syrupy, then chill it.

3. An hour or two before serving, cut the cucumbers into thin shreds about the same size as the sliced jellyfish. Toss the cucumbers with the salt in a colander, wait until they are limp, and then squeeze them gently to remove most of the salt.

4. To serve, toss the jellyfish in a medium work bowl with the dressing, cucumbers, optional pepper, onion greens, and optional cilantro. Mound the jellyfish on 1 or 2 small serving plates and sprinkle with the sesame seeds. Serve chilled.

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