Fujian Liang Ban Hai Zhe Pi

Jellyfish salad is a dish of considerable antiquity in Chinese coastal cuisine, with records of its consumption dating back to the Tang dynasty. Fujian's coastal version is characterised by its clean simplicity: the rehydrated jellyfish is dressed with aged rice vinegar, sesame oil, and fresh ginger, allowing the delicate mineral flavour and distinctive chewy crunch to be the focus.

Serves: 4

Ingredients

• 300g (10 oz) dried salted jellyfish skin (hai zhe pi), rehydrated
• 2 tbsp (30ml) aged Fujian rice vinegar or Zhenjiang black vinegar
• 1 tbsp (15ml) light soy sauce
• 1 tsp (5ml) sesame oil
• 1 tsp (5g) caster sugar
• 2 tsp (10g) fresh ginger, finely julienned
• 2 cloves garlic, minced
• 2 spring onions, thinly sliced
• 1 tsp (3g) toasted white sesame seeds
• 1/2 tsp (1.5g) white pepper
• Fresh coriander sprigs, to garnish

To rehydrate jellyfish:

• 500ml (2 cups) cold water, changed three times over 4 hours

Instructions

1. Rinse the dried jellyfish under cold water to remove excess salt. Soak in cold water for 4 hours, changing the water at least three times to draw out the salt and restore the texture. The jellyfish should become translucent and pliable.
2. Drain the jellyfish and blanch in boiling water for no more than 30 seconds — it will curl slightly. Immediately transfer to a bowl of iced water to stop cooking and firm the texture. Drain thoroughly and squeeze gently to remove excess water.
3. Slice or shred the jellyfish into thin strips, about 5mm wide.
4. Combine vinegar, soy sauce, sesame oil, sugar, minced garlic, and white pepper in a bowl, stirring until sugar dissolves.
5. Toss the jellyfish strips with the dressing, then top with julienned ginger, spring onions, and sesame seeds.
6. Refrigerate for at least 30 minutes before serving to allow the flavours to meld. Garnish with fresh coriander and serve cold.

Cook's Notes: Do not overcook the jellyfish — even a few seconds too long will turn its prized chewy crunch to rubber. Dried jellyfish skin is sold in specialist Chinese seafood shops and requires thorough desalting before use. This dish has been served at Fujian banquets for over a millennium.