Recipe Ingredient
- 150g jellyfish
- Salad Mixture:
- 1 grapefruit or pomelo
- 1/2 cup thinly sliced sweet picked ginger
- 1 shredded medium carrot
- 1 shredded small jicama
- Corriander
- Dressing:
- 3-4 tbsp cooking oil
- 1 tsp of sesame oil
- 3 tbsp plum sauce
- sesame seeds
- Marinade for fish:
- Juice from 1 lime
- 1 tbsp of oil
- White pepper
- Roasted peanuts, chopped
Instructions
- Combine the salad mixture.
- Combine dressing ingredients in a small bowl.
- Place sesame seeds in a small frying pan over medium heat and cook continuously until lightly brown. Remove from pan.
- Place the fish slices on a serving platter. In a small bowl, combine lime juice, oil and white pepper.
- Assembly: Drizzle lime juice mixture over jellyfish to marinade. Mould salad mixture in centre of fish. Pour dressing. Garnish with toasted sesame seeds, toasted peanuts and corriander.
- Note: If using fish, select fresh fish (salmon / tuna)
