Fresh Chilled Jellyfish Salad Slices

Jellyfish cut into wide, translucent sheets and strips — pale and almost glassy, some pieces tinted amber by the dressing. Three plates are shown: the sheets dressed in a red chilli oil scattered with sesame seeds, spring onion and sliced chilli; thicker strips on a cream plate with coriander and chilli; and a plate of strips, some clear white and some dressed amber.

Jellyfish is all texture: cold, crisp and springy, with very little flavour of its own, which is why it is normally served as a cold dish in a sharp dressing. Rinse it well, drain it thoroughly, and dress it just before serving.

• Wide translucent sheets and strips
• Crisp, springy texture
• Serve cold in a sharp dressing
• Rinse and drain well first

Keep refrigerated or frozen. Serve chilled.