Ingredients
Sea cucumber
Other Names: Beche-de-mer, holthurie (French); hai shén (Chinese); hoy sum (Hong Kong); loli okuhi kuhi (Hawaiian); namako (Japanese); olothuria (Italian); sea rat; sea slug; seegurke (German); tripang (Indonesia). Holothuroidae.
General Description: Sea cucumbers are an abundant and diverse group of cucumber-shaped, soft-bodied echinoderms related to sea urchins and starfish. Prized for its gelatinous texture and supposed aphrodisiac qualities, the sea cucumber
is a delicacy in Chinese cuisine. Rather bland on their own, sea cucumbers absorb and accentuate the flavors of the ingredients in which they are cooked. Sea cucumbers are usually purchased already cleaned, in a complex process that takes several days, and then rehydrated before use.
Locale and Season: In Canada, sea cucumbers are a byproduct of the scallop fishery in May through November. In China, Stichopus japonicus are farm-raised and harvested in
spring and fall.
Characteristics: Sea cucumbers can be held live in seawater until they are processed. Their average weight is 1/2 to 1 pound. They are gelatinous and mildly clamlike in flavor.
How to Choose: The main species found in Canadian waters, Cucumaria frondosa, is reddish purple with five bands of tube feet and ten tentacles. In China, the best kind
of fresh sea cucumber is black with a smooth surface and fine gloss.
Storage: Store dried sea cucumber at room temperature. Store soaked dried cucumber for 1 to 2 days, refrigerated.
Store fresh cleaned sea cucumber 1 day, refrigerated.
Preparation:
1. Rinse and boil fresh cleaned sea cucumber before further cooking.
2. Stir-fry, simmer in rich stock, braise, or stew.
Suggested Recipe: Chinese Hacked Chicken with Sea Cucumber (serves 4): Marinate 1 pound hacked chicken drumstick pieces with 1/4 cup soy sauce for 20 minutes. Place 1 pound soaked, rinsed, and sliced sea cucumber with a 1-inch section of smashed ginger in a nonstick skillet and stir-fry without oil until almost dry. Add 2 tablespoons rice wine and cook 2 minutes. Remove the sea cucumber and reserve. Separately, briefly fry 1 tablespoon each chopped shallots and garlic and 2 tablespoons chopped ginger in a thin
layer of canola oil. Add 8 to 10 soaked and dried shiitake mushrooms, the chicken pieces, and the sea cucumber. Add 2 cups chicken stock, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, a pinch of sugar, and salt and pepper to taste. Cover and simmer 45 minutes or until sea cucumber is tender. Thicken with cornstarch mixed with water.
Flavor Affinities: Abalone, dried shiitake mushrooms, garlic, ginger, ham, oyster sauce, rice wine, shrimp, soy sauce.
from Quirk Books: www.quirkbooks.com
