we’ve recently discovered this massive wet market in tsuen wan. we’re not kidding, it’s 3 stories filled with sights, sounds, and smells. the ground floor is entirely overloaded with seafood stalls. each vendor has a unique item that is different from the neighboring competitors.
usually, there are daily specials for seafood. the last time we visited, scallops were the fresh catch of the day. this time, it was mini abalones. a plate of 14 delectable molluscs for only $25 hkd. we know that large abalones are quite expensive, so it was definitely a surprise to see them, regardless of size, sold for such ridiculously low price.
a very simple way to prepare abalone is to steam them for a few minutes and drizzle lightly with oil and soy sauce. it doesn’t get tastier than that. the key is to highlight the flavor of the seafood, not mask it.
abalone 14
ginger 1 inch nub
oil
soy sauce
- boil water in a wok for steaming, on high heat
- thoroughly clean the abalone, we used a toothbrush to scrub the meat, and place the cleaned abalone on a plate for steaming
- finely julienne the ginger and place a few strands on top of each abalone
- steam on high heat for about 5 min (larger ones will take more time)
- once cooked, pour all the excess water from the plate
- lightly drizzle with oil and soy sauce over the cooked abalone
toothbrush is a great tool for cleaning seafood… don’t use the same one for your teeth though
top with thin strips of ginger and steam for a few minutes
drizzle with oil and soy sauce
commentaries
jun:
avoid eating the gut that’s hidden under the meat and inside the shell. you can clean it out first before steaming, or simply cut off the meat when cooked.
also, some people like to heat the oil first in a saucepan then pour it over the abalone. this helps bring out the aroma of the oil.
Homemade in Hong Kong 