Shopping cart
Recipe cover image

Australian Premium Wild Abalone With Pomfret

Gathering more reviews
Rate this recipe
Recipe info icon



Recipe info icon


20 min

Recipe info icon


40 min



Premium Wild Abalone
1 can
White Pomfret
Chives Flower
or garlic flower, cut into 3cm length
100 g
Chinese Celery
cut into 3cm length
30 g
Shiitake Mushroom
30 g
Spring Onion
cut into 2cm length
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
12 tsp
Seasoning for Stir-Frying
Sesame Oil
12 tsp
Cooking Oil
1 tbsp
thumb-size, minced
1 thumb
3 cloves
Light Soy Sauce
1 tbsp
Abalone Brine
1 tbsp
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.
Tried this recipe? Rate it!
Shop ingredients