Jellyfish Recipe

Delicate Jellyfish Recipe

Traditional Asian cuisine might just be some of the most delicious food on the planet – and yet some people seem so scared of it. And I can see why, especially when you remember that a lot of authentic Asian food is made using some pretty strange ingredients. 

One of the strangest ingredients I have ever encountered is probably jellyfish, which is a regular component in many Asian dishes. The idea of eating jellyfish may sound a little unusual, but it is actually a very healthy foodstuff that is low in calories and very good for your skin. 

When served on its own, jellyfish doesn’t really taste of anything and it can have a slightly crunchy texture. But when it is added to a salad or stir-fry, this particular seafood can be delicious and refreshing. 

And that is why I have decided to share with you my favorite recipe for spicy jellyfish salad. Not only is this recipe simple to make, but it is bursting with lush and distinctive flavors. The salad is also incredibly healthy and can be enjoyed as a lunchtime snack or evening meal. 

So why not take a look at the recipe and see if you can make this tasty dish from home, I promise you won’t be disappointed. 


  • Packaged or Instant Jellyfish (300 grams)
  • Chicken Breast (x1)
  • Sliced Cucumber (½ cup)
  • Green Onion (x 1)
  • Ginger (2 slices, peeled)
  • Sichuan Peppercorn (1 teaspoon)
  • Soy Sauce (½ tablespoon)
  • Black Vinegar (2 tablespoons)
  • Chilli Oil (1 tablespoon)
  • Granulated Brown Sugar (1 teaspoon)
  • Sesame Oil (½ tablespoon)


  1. Find a large boiling pot and fill it with water. (Enough to cover the chicken and other ingredients)
  2. Take the green onion, sliced ginger, Sichuan peppercorn and chicken breast and add them to the pot. 
  3. Place the pot over medium-high heat and allow it to boil for 2-3 minutes. 
  4. When the pot has boiled, you may remove it from the heat and then put its lid on. Allow the mixture to rest for 18 minutes until the ingredients have infused. 
  5. Once the chicken has cooled off, you can remove it from the pot and shred it on a plate using your hands or a fork. 
  6. When the chicken has been shredded, take a small bowl and begin making the sauce. 
  7. To make the sauce, add the black vinegar, chilli oil, soy sauce and sugar to the small bowl. Mix this well until the ingredients have been incorporated and the sugar has fully dissolved. 
  8. Next, take the instant jellyfish, shredded chicken breast and slice cucumber and add it to the sauce. 
  9. Take half a tablespoon of soy sauce and drizzle it over the mixture. 
  10. Mix all the ingredients until they have been coated with the sauce. 
  11. Garnish the finished dish with cilantro and sesame seeds and then enjoy your meal! 

Cooking Tips

Where To Buy Jellyfish? 

I understand that cooking traditional Asian cuisine can be difficult, especially if you live outside of Asia or in a country that has a small Asian population.

Some of the ingredients used to make Asian food can be hard to find at your local grocery store, and you may need to venture online to get the stuff you need. 

When it comes to purchasing jellyfish, I would not recommend buying it fresh – as this can come with a whole different set of issues. Even most Asian people do not use fresh jellyfish, as it can be hard to purchase and requires a lot of skill to prepare properly.

Remember, jellyfish have stingers, and that’s something you don’t want in your food. 

Instead, you can purchase instant or packaged jellyfish from an Asian market or grocery store.

There are many different kinds of prepared jellyfish that you can purchase on the Asian food market – from dehydrated jellyfish to jellyfish that have been preserved and packaged in salt. 

I would recommend using instant jellyfish because it is much easier to find and comes in individual portions that are ready to be used for any jellyfish recipe.

Just because the jellyfish isn’t fresh doesn’t mean the dish is ruined. When cooking Asian food at home, you use what you can get. 

Can I Make My Own Chilli Oil?

For my spice jellyfish salad recipe, you need to use chilli oil when making the sauce, and this is another product that may be hard to find.

If you are using instant jellyfish to make the recipe, then you may notice that the fish comes with small packets of seasoning. If you are unable to find chilli oil then you can use these. 

However, this seasoning can be unhealthy and I would instead recommend making your own chilli oil at home.

Making homemade chilli oil can be very useful when cooking Asian cuisine, as you can keep bottles of it ready at your home for any Asian recipe that may need it. 

Down below you can find my recipe for fast and simple homemade chilli oil. This recipe makes a lot of chilli oil, and so please make sure you have the room and resources before you start making it. 

Homemade Chilli Oil Recipe


  • Garlic Cloves (x20)
  • Sichuan Peppercorn (4 tablespoons)
  • Whole Red Chillies (x25)
  • Chilli Flakes (2 tablespoons)
  • Grapeseed Oil (4 cups)
  • Korean Chilli Flakes (2 ½ tablespoons)
  • Star Anise (x2)
  • Salt (2 tablespoons)


  1. Take a pan and toast the Sichuan peppercorns, red chilli flakes and whole red chilli over medium-high heat for about 3-5 minutes. 
  2. In another pan, heat up 4 cups of grapeseed oil and infuse it using five star and bay leaves. 
  3. Remove the first pan from the stove and transfer the toasted ingredients into a mixing bowl with the garlic. 
  4. Pour the hot oil into the mixing bowl and add 2 tablespoons of salt. 
  5. Mix the ingredients together until they have been combined and then allow the oil to rest for 30 minutes. 
  6. Remove the bay leaves and five star from the mixture and then pour it into a high-speed blender for 1-2 minutes. 
  7. Pour the blended mixture into a jar and you have your homemade chilli oil. This oil can be stored for up to 3 months and can be used in a variety of different recipes. 

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