Try Matt Moran's delightful Abalone dish!
Rinse abalone thoroughly under cold running water to remove any sand or grit. Run a sharp knife around the edge of abalone, between the lip and the shell and use the flat of the knife to separate the flesh from the shell, remove the meat. Trim the lip and remove completely (discard) so that you are left with the centre piece of abalone meat. Slice the meat into very fine slivers and refrigerate until needed.
To make the daikon dressing, combine the daikon, ginger, vinegar, soy sauce and mirin in a bowl with half the sesame oil, stir to combine and set aside to infuse while you prepare the bok choy.
Bring a large saucepan of salted water and olive oil to the boil. Blanch the bok choy in the boiling water for 30 seconds-1 minute or until bright green, drain well and set aside. Heat remaining sesame oil in a large fry pan over high heat, add garlic and bok choy and sauté for 1 minute or until fragrant and warmed through.
Meanwhile, heat vegetable oil in a separate fry pan over high heat (don’t let oil overheat and smoke), add abalone and sear for 30 seconds, remove from fry pan.
To Serve: Transfer bok choy to a serving bowl, top with seared abalone, spoon daikon dressing over and around and serve hot.:
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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