Top 10 Most Delicious Jellyfish Dishes

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1. Banana Blossom Jellyfish Salad

2. Jellyfish and Fish Cake Vermicelli

3. Mango and Green Jellyfish Salad

4. Jellyfish Rolls with Shrimp and Pork

5. Jellyfish, Shrimp, and Pork Salad

6. Stir-fried Jellyfish with Beef

7. Jellyfish and Grouper Soup

8. Papaya and Jellyfish Salad

9. Jellyfish and Pig Ear Salad

10. Spicy Jellyfish Stir-fry

1. Banana Blossom Jellyfish Salad

Ingredients:

500g jellyfish (fresh or pre-packaged)
1 banana blossom
1 carrot
1 green mango
20g sesame seeds
1 lemon
Garlic, chili, assorted herbs
Fish sauce, sugar, salt, vinegar

Instructions:

Step 1: Prepare the ingredients

Rinse the jellyfish thoroughly to remove saltiness. Blanch the jellyfish in boiling water for about 5 minutes, then drain.
Roast the sesame seeds until golden brown.
Peel and julienne the carrot and green mango.
Mince garlic and chili. Squeeze the lemon for juice.
Thinly slice the banana blossom and soak it in salted water with a bit of vinegar to keep it white. Then rinse it with water and drain.

Step 2: Mix the salad

Mix 3 tablespoons of fish sauce, 2 teaspoons of sugar, and lemon juice in a bowl, stirring until the sugar is dissolved.
In a large bowl, combine banana blossom, carrot, mango, and jellyfish. Add minced garlic and chili. Pour the prepared fish sauce mixture and toss well. Adjust the seasoning if needed.

Finished Product: Arrange the jellyfish salad on a plate, sprinkle with roasted sesame seeds, garnish with herbs, and enjoy.

Banana Blossom Jellyfish Salad

2. Jellyfish and Fish Cake Vermicelli

Ingredients:

Fish cake
Freshwater fish
Jellyfish
Tomatoes
Onions
Spring onions - cilantro
Perilla leaves
Purple onions - minced garlic
Sesame oil
Fermented shrimp paste
Seasoning powder
Soup base powder
Seasoning granules
Sa te chili sauce
Vermicelli
Cabbage - mint leaves for garnish

Instructions:

For the fish cake, mix minced purple onions + chopped spring onions + pepper + fish sauce + a bit of salt + seasoning powder + a bit of cooking oil. Put all the mixture in a plastic bag, knead evenly for 7-10 minutes. Refrigerate for about 20 - 30 minutes, then shape and fry.
Marinate the fish with a pinch of seasoning granules + fish sauce + pepper + minced purple onions and garlic for about 15 minutes, then pan-fry until golden on both sides.
Sauté onions in a pan, then add a bit of sesame oil + tomato wedges + chopped onions. Stir-fry briefly, then add water to make the broth. I use about ~2 liters of water.
Once the water boils for 5 - 7 minutes, start seasoning: salt, seasoning granules, soup base powder, sugar, and 1 teaspoon of fermented shrimp paste. (Season to taste according to your family's preference) Avoid adding fish sauce directly to the broth to prevent it from turning sour. Add the fish heads and simmer for 20 minutes. Then add the fried fish and simmer for an additional 10 minutes before turning off the heat.
Prepare the jellyfish by rinsing and blanching in boiling water briefly. Drain.
Rinse the cabbage and mint leaves. Finely shred the cabbage and blanch it in boiling water.
Assemble the dish with vermicelli, fish, jellyfish, and fish cake in a bowl. Pour the broth and garnish with spring onions and cilantro. Enjoy!

Jellyfish and Fish Cake Vermicelli

3. Mango and Green Jellyfish Salad

Ingredients:

1 package of jellyfish
2 green mangoes
Half a carrot
Peppermint leaves
Roasted peanuts, minced garlic, and chili
Sugar fish sauce

Instructions:

Rinse the pre-packaged jellyfish with filtered water and let it drain. Julienne the green mangoes and carrots, finely chop the garlic and chili.
Mix all the ingredients from step 1 together with sugar and fish sauce. Adjust the sugar and fish sauce to your taste.
Mix well to marinate, then add peppermint leaves and toss. Finally, sprinkle roasted peanuts on top.

Jellyfish and Green Mango Salad

4. Jellyfish Rolls with Shrimp and Pork

Ingredients:

200g jellyfish
300g fresh shrimp
150g pork shoulder
2 cucumbers
1 bunch of fresh herbs
2 dried shallots
50g sugar
50ml vinegar
50ml fish sauce
1 garlic bulb, 1 chili
20 sheets of rice paper
Sugar
Seasoning granules, Spice powder
Cooking oil
Boiling water to cool.

Instructions:

Squeeze water out of the jellyfish. Finely chop the dried shallots. Rinse and drain the herbs. Boil the shrimp, peel and devein them. Julienne the cucumbers.
Marinate the pork shoulder with chopped shallots, seasoning granules, spice powder, and sugar. Pan-fry until cooked, let it cool, then slice thinly.
Spread rice paper, add various herbs, cucumber, jellyfish, and pork. Place a shrimp on top and roll tightly.
Prepare the dipping sauce: Dissolve sugar and vinegar in fish sauce, then add 4 tablespoons of boiling water to cool. Add minced garlic and chili.

Jellyfish Rolls with Shrimp and Pork

5. Jellyfish, Shrimp, and Pork Salad

Ingredients:

1.5 kg jellyfish
2 kg large shrimp
2 kg pork belly
1 large carrot
1 small onion
1 large cucumber
Fresh herbs, chili, lime, garlic
Seasonings: fish sauce, vinegar, sugar

Instructions:

Step 1: Prepare the vegetables. Peel and julienne the carrot. Rinse and leave the cucumber skin (soak in a saltwater solution for 5 to 10 minutes for better texture when eaten). Julienne the cucumber and finely slice the onion. Marinate the cucumber, carrot, and onion in a mixture of vinegar, sugar, and fish sauce for about 15 minutes, then drain. Peel and mince the garlic. Rinse the herbs and let them dry.
Step 2: Clean the jellyfish, blanch it in boiling water to make it tender, then slice it into bite-sized pieces.
Step 3: Cook the shrimp by boiling or steaming until done. Peel, remove the heads, and keep the tails.
Step 4: Cook the pork belly by boiling. Add a bit of salt to the boiling water for a richer flavor. Once cooked, let it cool and slice thinly.
Step 5: Mix the jellyfish, shrimp, pork, carrot, onion, chili, and garlic in a large bowl. Add 2 tablespoons of vinegar, 3 tablespoons of sugar, 1 tablespoon of lime juice, and 2 tablespoons of fish sauce. Mix well, adjusting the seasoning to your taste.
Step 6: Once well-mixed, transfer the salad to a plate and garnish with fresh herbs.

Jellyfish, Shrimp, and Pork Salad

6. Stir-fried Jellyfish with Beef

Ingredients:

300g jellyfish
100g beef
1 piece of ginger
1 clove of garlic
100g onions
1 carrot
50g celery
50g leeks
2 teaspoons spice powder
1 teaspoon seasoning granules
1/4 teaspoon pepper
1 teaspoon fish sauce
Cooking oil

Instructions:

Drain the water from the jellyfish. Peel and crush the ginger.
Peel and crush the garlic.
Slice the beef thinly and marinate it with spice powder, crushed ginger, and half of the crushed garlic.
Cut the onions into wedges. Cut the celery and leeks into 5cm pieces.
Slice the carrot.
Sauté the remaining garlic until fragrant, add the marinated beef, stir quickly, turn off the heat, and set aside.
Next, stir-fry the onions, then add celery, leeks, and carrots.
Finally, add the jellyfish, stir well, season with seasoning granules, fish sauce. Turn off the heat, add the beef back, stir well, sprinkle with pepper. Serve hot.

Stir-fried Jellyfish with Beef

7. Jellyfish and Grouper Soup

Ingredients:

200g jellyfish
4 large grouper fish
4 tomatoes
400g small dried noodle sheets
1 teaspoon turmeric powder
2 teaspoons chili powder
2 teaspoons seasoning granules
1 tablespoon good fish sauce
1 tablespoon sliced shallots
4 tablespoons cooking oil
Accompanying vegetables: ngot leaves, cilantro, blanched water spinach, blanched chrysanthemum greens.

Instructions:

Slice the jellyfish into bite-sized pieces, rinse with slightly salted warm water. Clean the grouper fish scales, boil in hot water with a pinch of fish sauce until cooked. Remove, let it cool, separate the meat, and put the fish head and bones back into the pot to simmer for a sweet broth. Strain to get the broth, season with seasoning granules to taste.
Saute sliced shallots in cooking oil until fragrant, add chili powder and turmeric powder, mix well. Add the fish, season with a bit of seasoning granules, simmer until the fish absorbs the flavors. Clean and cut the tomatoes into quarters, saute with sliced shallots until mushy, season with seasoning granules to taste, then turn off the heat.
Bring the broth to a boil. Arrange dried noodle sheets in a bowl, add jellyfish, grouper fish, and accompanying vegetables. Pour the hot broth over, serve hot, season with a bit of chili sauce.

Jellyfish

8. Papaya and Jellyfish Salad

Ingredients:

350g jellyfish meat
1/2 papaya
1 carrot
1 chili pepper
3 cloves garlic
1 lime
A handful of cilantro
1 tablespoon roasted peanuts
2 teaspoons cooking oil
3 teaspoons fish sauce
5 teaspoons sugar

Instructions:

Prepare ingredients: Rinse jellyfish meat thoroughly with clean water. Blanch jellyfish in hot water at 80°C for 2 minutes, drain and cut into bite-sized pieces. Peel and julienne papaya and carrot, then soak them in ice water. Clean and slice the chili pepper, also soak in ice water with papaya and carrot. Pick young cilantro leaves, wash, and chop finely. Peel and mince garlic.
Make the salad dressing: In a bowl, mix minced garlic with juice from 1 lime, 5 teaspoons sugar, 3 teaspoons fish sauce, and stir until well combined.
Mix the ingredients: In a large bowl, combine papaya, carrot, chili pepper, jellyfish meat, and pour the dressing over. Mix well. Add 2 teaspoons of cooking oil, mix, and let it marinate for 5 minutes for the flavors to blend. Finally, add the chopped cilantro and toss. Transfer the salad to a plate and sprinkle with 1 tablespoon of roasted peanuts. Enjoy your refreshing Jellyfish and Papaya Salad!

Jellyfish and Papaya Salad

9. Jellyfish and Pig Ear Salad

Ingredients:

300g jellyfish
1 pig ear
1/2 peeled onion
4 limes
35ml fish sauce
1 tablespoon minced garlic
1 tablespoon minced chili
1/2 cup mint leaves
A handful of basil leaves
A handful of cilantro
1/2 tablespoon MSG
2 tablespoons sugar

Instructions:

Prepare pig ear and jellyfish: Rinse the pig ear thoroughly. Rub a mixture of salt and lime juice on the pig ear to disinfect and remove any odor. Then soak the pig ear in diluted vinegar for about 10 minutes. After 10 minutes, remove and drain the pig ear. Boil the pig ear in a pot with half a peeled onion, 1/2 tablespoon MSG, the juice of 1 lime until cooked. When the pig ear is cooked, remove it and immediately immerse it in a bowl of ice water for 15-20 minutes. Then, drain and slice into thin pieces. Dissolve salt and baking soda in water. Soak the jellyfish three times in the salt and baking soda solution until the jellyfish turns pale red or light yellow. Rinse again and drain.
Prepare other ingredients: Peel and julienne the carrot, wash and drain the banana blossom.
Mix dressing: In a bowl, combine 35ml fish sauce, 2 tablespoons lime juice, 2 tablespoons sugar, and stir until the sugar is completely dissolved. Next, add 1 tablespoon minced garlic and 1 tablespoon minced chili, then mix well.
Mix the salad: In a large bowl, combine julienned carrot, banana blossom, prepared jellyfish, sliced pig ear, 1/2 cup mint leaves or spearmint, a handful of basil leaves, and cilantro. Pour the dressing over the salad and toss well to let the flavors absorb. Add 2 tablespoons of cooking oil, mix, and let it marinate for 5 minutes for the flavors to blend. Finally, add the chopped cilantro and toss. Transfer the salad to a plate and sprinkle with 1 tablespoon of roasted peanuts. Enjoy your refreshing Jellyfish and Banana Blossom Salad!

Jellyfish and Pig Ear Salad

10. Spicy Jellyfish Stir-fry

Ingredients:

200g pre-cooked jellyfish
2 dried chili peppers
Spring onions, garlic chives
Lime, coriander
Basic spices: cooking oil, oyster sauce, chili sauce, satay sauce, seasoning powder, and sugar

Instructions:

Prepare ingredients: Rinse the jellyfish thoroughly and soak it in lime water for about 15 minutes. Cut the onion into bite-sized pieces and finely chop the dried chili peppers.
Make stir-fry sauce: In a bowl, mix 1 teaspoon oyster sauce, 1 teaspoon chili sauce, 1 teaspoon satay sauce, 1 teaspoon seasoning powder, and 1/2 teaspoon sugar until well combined.
Stir-fry the jellyfish: Heat the pan, add cooking oil, and when the oil is hot, stir-fry spring onions, dried chili peppers, and jellyfish. When the jellyfish starts to firm up, add the prepared sauce and continue stir-frying until the dish is fully cooked. Finally, add garlic chives and stir a few more times before turning off the heat. Plate the dish and garnish with some coriander for a delightful presentation.
Final dish: Spicy jellyfish stir-fry has a crispy texture with a hint of spice that tantalizes the taste buds. Don't hesitate to change up your family dinner menu with this unique and flavorful dish. With just 3 simple steps, you can create a delicious and exotic spicy jellyfish stir-fry for tonight's family meal. Enjoy this extraordinary and appetizing dish!

Sauteed Jellyfish in Spicy Sauce

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