It is rare I come across something I have not eaten (or willing) before. But last night I had a new food added to my palate:
jelly fish!
Yep, jelly fish. It was served as an appetizer in a Chinese restaurant. It was marinated in an Asian sauce and VERY spicy. The taste was good, actually bland without the sauce…but the texture a bit awkward. I would eat it again.
I actually found the recipe for it:
Cold-Tossed Jellyfish
| 1 | pkt | salted jellyfish – (1 lb) |
| SAUCE | ||
| 1 | tbl | balsamic vinegar |
| (or Chinese dark rice vinegar) | ||
| 1 | tbl | soy sauce |
| 1 | tsp | sesame oil |
| 1 | tsp | toasted sesame seeds |
| 1/2 | tsp | sugar |
| 1/8 | tsp | freshly-ground white pepper |
We had lots of hot pepper flakes too.
Method :
- Without unfolding the layers, cut the jellyfish into very thin strips, about 1/16-inch wide. Place the jellyfish in a colander and rinse it under cold running water for 15 minutes. Toss the jellyfish occasionally to rinse it evenly.
- Bring a large pot of water to a boil and pour the hot water over the jellyfish. Immediately plunge the jellyfish in a large bowl of cold water and drain. Repeat the rinsing with boiling water and chilling with cold water one more time. Pat the jellyfish dry between paper towels.
- Combine the sauce ingredients in a medium bowl and add the jellyfish. Toss until evenly coated. Cover and refrigerate until ready to serve or for as long as one week.
- This recipe yields 6 appetizer servings.
Now can someone tell me where one buys jelly fish in Montreal?
Hugs and Biscuits
Evelyne
