Australian Premium Wild Abalone With Pomfret

Serving 4 pax
Preparation Time 40 mins
Skill Advance

1 can Golden Chef Australian Premium Wild Abalone
1 White Pomfret*
100g Chives/Garlic Flower (Cut into 3cm length)*
30g Chinese Celery (Cut into 3cm length)
30g Large Shiitake Mushroom (Sliced)
2 stalks Spring Onion (Cut into 2cm length)
1 tsp Golden Chef Sesame Oil
400ml FairPrice Canola Oil

Seasoning for Pomfret Bone Frame:
½ tsp Chilli Powder
½ tsp Curry Powder
1 tbsp Corn Flour
A dash of White Pepper
A dash of Golden Chef Sesame Oil

Seasoning for Pomfret Fillet:
½ tsp Salt
1 tbsp Corn Flour

Seasoning for Stir-Frying:
½ tsp Golden Chef Sesame Oil
1 tbsp FairPrice Canola Oil
1 tbsp Light Soy Sauce
1 Young Ginger (Thumb-size, Minced)
3 cloves Garlic (Minced)
1 tbsp Abalone Brine
2 tbsp Water

*Available at your nearest FairPrice store.

  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. Slice the abalone thinly and set aside.
  2. Remove meat from pomfret, leaving its bone frame intact. Rub fish bone with the seasoning and leave it to marinate for 10 minutes.
  3. Slice fish meat thinly and season the fish slices.
  4. Add 400ml of FairPrice Canola Oil in a pan and deep fry fish bone until crispy. Drain and set aside.
  5. In the same oil, deep fry fish fillet for about 4 minutes. Drain and set aside.
  6. 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.
  7. 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.
  8. When almost ready, add in abalone slices and toss briefly for about 30 seconds.
  9. Add in spring onions and a touch of sesame oil just before dishing up.
  10. 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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