Australian Premium Wild Abalone With Pomfret
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Australian Premium Wild Abalone With Pomfret

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Level

difficult
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Cooking

20 min
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Preparation

40 min
Ingredients
Servings
4
Golden Chef Australian Premium Wild Abalone
1 can
White Pomfret
1
Chives/Garlic Flower (Cut into 3cm length)
100 g
Chinese Celery (Cut into 3cm length)
30 g
Large Shiitake Mushroom (Sliced)
30 g
Spring Onion (Cut into 2cm length)
2
Golden Chef Sesame Oil
1 tsp
FairPrice Canola Oil
400 ml
Seasoning for Pomfret Bone Frame
Chilli Powder
1⁄2 tsp
Curry Powder
1⁄2 tsp
Corn Flour
1 tbsp
White Pepper
1 dash
Golden Chef Sesame Oil
1 dash
Seasoning for Pomfret Fillet
Salt
1⁄2 tsp
Corn Flour
1 tbsp
Seasoning for Stir-Frying
Golden Chef Sesame Oil
1⁄2 tsp
FairPrice Canola Oil
1 tbsp
Light Soy Sauce
1 tbsp
Young Ginger (Thumb-size, Minced)
1 thumb
Garlic (Minced)
3 cloves
Abalone Brine
1 tbsp
Water
2 tbsp
How to cook
Step 1
  • Strain the can of abalone and keep the brine / stock for other uses like steamboat or porridge etc. Reserve 1 tbsp of brine for stir frying vegetables later.
Step 2
  • Slice the abalone thinly and set aside.
Step 3
  • Remove meat from pomfret, leaving its bone frame intact. Rub fish bone with the seasoning and leave it to marinate for 10 minutes.
Step 4
  • Slice fish meat thinly and season the fish slices.
Step 5
  • Add 400ml of FairPrice Canola Oil in a pan and deep fry fish bone until crispy. Drain and set aside.
Step 6
  • In the same oil, deep fry fish fillet for about 4 minutes. Drain and set aside.
Step 7
  • In a wok pan, heat up 1 tbsp of FairPrice Canola Oil. Stir fry the mushrooms until golden brown. Add in chive flowers and stir fry together.
Step 8
  • Add in ½ tsp of sesame oil, 1 tbsp of soy sauce, ginger and garlic. Stir well then add in water, abalone brine and Chinese celery.
Step 9
  • When almost ready, add in abalone slices and toss briefly for about 30 seconds.
Step 10
  • Add in spring onions and a touch of sesame oil just before dishing up.
Step 11
  • Place stir-fried ingredients and deep-fried fish fillet on top of the fish bone and dish is ready to serve.
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