Cold Tossed Sea Cucumber is a classic home-style cold dish. The sea cucumber is bouncy and smooth, the cucumber is crisp, and the garlicky, mildly spicy dressing makes it appetizing and refreshing. Without black vinegar, hot oil is used to release the aroma of garlic and chilies, preserving the natural umami of the sea cucumber. One bite and it’s incredibly fresh.
🌴 Ingredients:
· 6-8 sea cucumbers (ready-to-eat, pre-soaked to save time)
· 1 cucumber (tender for the best crunch)
· 2-3 small spicy chilies (sliced, for heat)
· A small bunch of cilantro (cut into sections, for aroma)
🌴 Aromatics:
· 4-5 cloves minced garlic
· A small piece of minced ginger
· 1 stalk scallion (chopped, for garnish)
· A small pinch of toasted white sesame seeds (for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce
· 1 tbsp oyster sauce
· 1 tsp sugar (to enhance flavor)
· 1 tbsp sesame oil
· 1 tbsp chili oil (optional, for heat)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed (for the hot oil drizzle)
🌴 Instructions:
- Prepare the Sea Cucumber
Thaw the sea cucumber, cut it open, remove the sand mouth and innards, and rinse well. Bring a pot of water to a boil, blanch the sea cucumber for 30 seconds, then immediately transfer to cold water. Drain and cut into thin slices or small pieces. ⚠️ Note: Don’t blanch for more than 30 seconds, or it will become mushy. Soaking in cold water keeps it bouncy. - Prepare the Cucumber
Wash the cucumber, smash it, or slice it thinly. Sprinkle with a pinch of salt, mix well, and let it sit for 5 minutes. Squeeze out the excess water. ⚠️ Note: Salting the cucumber makes it crisp and prevents it from diluting the dressing. - Make the Dressing
In a small bowl, combine the minced garlic, ginger, and sliced chilies. Heat 1 tbsp of cooking oil until it starts to smoke, then pour it over the garlic and chilies to release their aroma. Add the light soy sauce, oyster sauce, sugar, sesame oil, chili oil, white pepper, and salt. Mix well. ⚠️ Note: Skipping the black vinegar and using hot oil instead brings out the garlic and chili aroma while preserving the natural umami of the sea cucumber. - Mix and Serve
Place the sliced sea cucumber, cucumber, and cilantro in a large bowl. Pour in the dressing and toss gently. ⚠️ Note: Mix gently to keep the sea cucumber and cucumber intact. - Plate and Chill
Plate the dish, sprinkle with scallion and sesame seeds, and refrigerate for 15 minutes before serving. The sea cucumber is bouncy, the cucumber is crisp, and the flavor is savory with a mild kick.
💡 More Delicious Recipes:
If you enjoy this refreshing and bouncy seafood dish, you should also try my [Cold Tossed Sea Cucumber] (Wait, that’s this one!) How about my [Garlic Shrimp with Vermicelli] for an impressive seafood classic, or my [Cold Tossed Wood Ear Mushrooms] for another crunchy appetizer.
Want to explore more premium dishes? Check out my full [Seafood] category!
💡 Tips:
Blanch the sea cucumber for just 30 seconds and transfer it to cold water immediately to keep it bouncy. Salt the cucumber and squeeze out the water for a crisp texture that won’t dilute the dressing. Skipping the black vinegar and using hot oil instead preserves the natural umami of the sea cucumber. Chill for 15 minutes before serving for the best flavor. For an even fresher taste, add a spoonful of shrimp roe soy sauce.
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