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
Premium Wild Abalone
1 can
White Pomfret
1
Chives Flower
or garlic flower, cut into 3cm length
100 g
Chinese Celery
cut into 3cm length
30 g
Shiitake Mushroom
sliced
30 g
Spring Onion
cut into 2cm length
2
Sesame Oil
1 tsp
Cooking Oil
400 ml
Seasoning for Pomfret Bone Frame
Chilli Powder
12 tsp
Curry Powder
12 tsp
Corn Flour
1 tbsp
White Pepper
1 dash
Sesame Oil
1 dash
Seasoning for Pomfret Fillet
Corn Flour
1 tbsp
Salt
12 tsp
Seasoning for Stir-Frying
Sesame Oil
12 tsp
Cooking Oil
1 tbsp
Ginger
thumb-size, minced
1 thumb
Garlic
minced
3 cloves
Light Soy Sauce
1 tbsp
Abalone Brine
1 tbsp
Water
2 tbsp

How to cook

Prepare abalone

  • Strain the can of abalone and keep the brine for other uses like steamboat or porridge etc.
  • Reserve brine for stir-frying vegetables later.

Prepare fish

  • Remove meat from pomfret, leaving its bone frame intact.
  • Rub fish bone with the seasoning and leave it to marinate for 10 minutes.
  • Slice fish meat thinly and season the fish slices.
  • Add cooking oil to a pan and deep fry the fishbone until crispy. Drain and set aside.
  • In the same oil, deep fry fish fillet for about 4 minutes. Drain and set aside.

Start cooking

  • In a wok pan, heat up cooking oil. Stir fry the mushrooms until golden brown.
  • Add in chive flowers and stir fry together
  • Add in sesame oil, soy sauce, ginger and garlic. Stir well then add in water, abalone brine and Chinese celery.
  • Stir well then add in water, abalone brine and Chinese celery.
  • When almost ready, add in abalone slices and toss briefly for about 30 seconds.
  • Add in spring onions and a touch of sesame oil just before dishing up.
  • Place stir-fried ingredients and deep-fried fish fillet on top of the fishbone and the dish is ready to serve.
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