JELLYFISH SALAD
Ingredients:
250g of dried shredded jellyfish (found in specialty Asian markets)
4 tbsp of sesame oil
2 tsp of unseasoned rice vinegar
2 tsp of sugar
2 tsp of soy sauce
1 tbsp of togarashi
2 tbsp of toasted sesame seeds
1 cup of thinly shredded daikon rinsed for 10 minutes under cold water
1 english cucumber
1 tbsp of black sesame seeds
Directions:
Rinse the jellyfish under cold water and strain.
Cover with boiling water and let stand for 10 minutes.
Strain and rinse again under cold running water for 30 minutes.
Mix sesame oil, rice vinegar, sugar, soy sauce, togarashi and toasted sesame seeds.
Strain jellyfish and dry with kitchen towel.
Mix jellyfish with the marinade in a ziplock bag and let sit overnight in fridge.
Slice cucmber thinly and place along the inside of a bowl or martini glass, add the thinly shredded and rinsed daikon in the center.
Place the jellyfish salad on top of the daikon and garnish with black sesame seeds and a pinch of togarashi.
Frank Pabst
Bio
One of Canada's most accomplished chefs, Frank Pabst's disciplined technique—learned in some of Europe’s finest kitchens—is matched to the West Coast's extraordinary catch of seafood.
Widely recognized for his creative impetus and leadership in responsible seafood practices, today Pabst leads Blue Water Cafe's brigade of expert chefs in what has been called "one of North America’s finest seafood restaurants."
Since 2003, Pabst has consistently demonstrated excellence, both in the procurement of impeccably fresh, sustainable seafood—Blue Water Cafe is a founding member of the Vancouver Aquarium's Ocean Wise program—and in the execution of its cookery, showcasing his trademark "complexity without complication."
In November 2008, Chef Pabst won the Vancouver Gold Medal Plates competition in support of our Olympic athletes. This year, Pabst and his brigade were the recipients of the Gold Award at the Vancouver Magazine Restaurant Awards for Best Seafood Restaurant.