Entree: China – Fujian – 蒜蓉蒸鲍鱼 ➤ Suàn róng zhēng bào yú (Fresh abalone gently steamed and topped with a fragrant minced garlic sauce)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 4 small abalone, approx. 3–4 oz (85–115 g) each, cleaned
- 4 tbsp (60 g) minced garlic
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (4 g) granulated sugar
- 1 tsp (3 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1/4 cup (60 ml) low-sodium chicken stock or water
- 1 tbsp (15 ml) sesame oil
- 2 tbsp (30 ml) vegetable oil (for pouring)
- 2 scallions, thinly sliced, about 2 tbsp (12 g)
- 1 small red chili, thinly sliced (optional)
- Kosher salt to taste

Instructions

1. Clean and prepare abalone: rinse abalone under cold water. If still in shells, loosen meat from shell, remove black gut, trim tough edges, and gently slice crosswise or score the flesh lightly to help tenderize. Pat dry and place one abalone per small heatproof dish or back into cleaned shells.
2. Make the garlic topping: in a small bowl combine 4 tbsp (60 g) minced garlic, 1 tbsp (15 ml) light soy sauce, 1 tbsp (15 ml) Shaoxing wine, 1 tsp (4 g) sugar, 1/4 cup (60 ml) chicken stock or water, and the cornstarch slurry. Stir until well mixed; adjust with a pinch of kosher salt if needed.
3. Top and prepare for steaming: spoon the garlic mixture evenly over each abalone. Arrange the dishes in a steamer basket, leaving space for steam to circulate.
4. Steam gently: bring water in a wok or steamer to a rolling boil, then place the steamer basket over the boiling water and steam the abalone for 6–8 minutes, depending on size, until the flesh is just tender and opaque. Avoid oversteaming to prevent toughness.
5. Finish with hot oil: while the abalone steams, heat 2 tbsp (30 ml) vegetable oil in a small saucepan until it is very hot but not smoking. As soon as the abalone come out of the steamer, carefully pour the hot oil over the garlic topping to bloom the aroma.
6. Garnish and serve: drizzle 1 tbsp (15 ml) sesame oil over the abalone, scatter 2 tbsp (12 g) thinly sliced scallions and optional sliced red chili. Serve immediately with steamed rice or light accompaniments.