Sesame Jellyfish With Chili Sauce Recipes

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
• Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
• Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
• Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

Steps:

• Rinse and drain jellyfish; place into a bowl.
• Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.
• Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.
• Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.

Steps:

• Place mayonnaise, sweet chili sauce, chile-garlic sauce, lime juice, and sesame oil in a small bowl; whisk until smooth. Season with kosher salt and pepper.

Steps:

• To prep jellyfish:.
• Rinse very well in cold water and drain. Put in a stainless steel bowl and cover with boiling water for 15 minutes or until tender. Then drain rinse with cold water for 6 minutes. If you are not using the jelly fish right away, you can soak in the frig, but change the water ever hour or so. Drain thoroughly and blot dry with paper towel.
• Mix soy sauce, sesame oil, vinegar, and sugar in a small bowl.
• Let sit 30 minutes.
• Just before serving, garnish with sesame seeds.
• You may heat this recipe if you like; just stir fry it in a wok about 3 minutes, but it is best served cold.

Steps:

• In a small bowl, combine the ketchup, chili sauce, lemon juice, horseradish and pepper sauce. Cover and refrigerate until serving.

Steps:

• To make the marinade, combine all the ingredients in a small saucepan and set over high heat. Bring the mixture to a boil and immediately turn off the heat. Allow the marinade to cool to room temperature.
• Prepare an ice bath and set aside. Place the jellyfish in another bowl under cold running water for 20 minutes to remove the excess salt. Bring a pot of water to a boil and quickly blanch the jellyfish, just 1 or 2 seconds. Remove and immediately submerge the jellyfish in the ice bath. Drain well and combine the jellyfish with the marinade. Cover and refrigerate for 2 to 3 hours.
• To make the salad, divide the cucumbers among 4 shallow bowls, arranging them in a line in the center. In each bowl, place one-fourth of the carrots and jicama on opposite sides of the cucumber.
• Drain the jellyfish from the marinade; reserve the marinade. Top the vegetables with one-fourth of the jellyfish, followed by 2 tablespoons of the reserved marinade, 1 teaspoon of the sesame oil, 1/8 teaspoon of the chili oil, 1/8 teaspoon of the sesame seeds, and one-fourth of the scallions. Finish the bowls with 3 or 4 cilantro leaves.