With the rate at which we are consuming seafood and polluting the world oceans, we are fundamentally changing the food chains in our oceans. Some fish are overfished to the point of near extinction, and others are barely fished at all. When food chains are altered, some populations flourish as their overfished predators are no longer playing a role in population control. Jellyfish is just one example of this. A scientific study published a few weeks ago highlights the growing population of jellyfish around the world. As such, they are a sustainable seafood option. Jellyfish are less commonly seen in the seafood section of supermarkets, but I would recommend finding jellyfish in an Asian grocery store, as it is more commonly prepared in Asian cuisine.
- 1/2 lb jellyfish
- 2 teaspoons light soy sauce
- 3 tablespoons sesame oil
- 2 teaspoons Chinese white rice vinegar
- 2 teaspoons sugar
- 3 tablespoons sesame seeds
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.