With a Chinese influence, this Two Oceans abalone recipe is a healthy mid-week dinner option filled with protein and green vegetables.
Serves 2
Cooking tip: Defrost frozen abalone in refrigerator overnight.
Ingredients
2 medium abalone
8 slithers of fresh ginger
6 slithers orange rind
1 bunch Chinese broccoli (gai lan) or broccoli
Oyster sauce or soy sauce |
Methods
- Defrost frozen abalone in refrigerator overnight.
- Wash and trim gai lan ready to be blanched.
- Pour 1 litre of water into a pot to boil. Use a pot suitable for a steaming basket to be placed on top.
- Open pack and pour remaining liquid into the pot of water. Gently wipe off sticky residue from the abalone with paper towel to remove excess moisture.
- Place 4 pieces of slithered, peeled ginger and 3 pieces of orange rind onto the top of each abalone, place in bamboo steamer.
- Once the water is boiling, place bamboo steamer on pot, cover with lid for 6 minutes.
- Remove steam basket and place gai lan into boiling water and turn off heat.
- Place abalone meat onto chopping board, rub ginger and orange rind into the top of abalone, place underneath the abalone before slicing.
- Slice abalone meat vertically in 3mm – 4mm slices (not too thin).
- Heat oyster or soy sauce in pan or microwave.
- Drain gai lan before place on chopping board. Slice into 30mm sections.
- Serve gai lan on a dish all sections aligned, dress with heated oyster or soy sauce. Lay sliced abalone over gai lan and garnish with sliced ginger and orange rind.
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