Steamed Abalone
35 minutes
Preparation time
1 hour, 45 minutes
Cooking time
6 servings


To Assemble

250 g rockmelon

Juice of ½ lemon

75 ml grapeseed oil

Sea Salt

20 g dill, chopped

3 portions abalone

250 ml warm dressing

1 cup panko breadcrumbs

2 eggs, lightly beaten

½ cup rice flour

100 ml vegetable oil

Asian greens to garnish, such as shiso and wasabi leaf


500 ml Chinese cooking wine

500 ml light mushroom soy sauce

200 ml oyster sauce

1 onion, roughly chopped

3 cloves garlic, crushed

50 g ginger, peeled and sliced

2 star anise

1 cinnamon quill

20 g coriander seeds, dry roasted and crushed

20 g cardamom pods, crushed and dry roasted

1 dried chilli, split in half

3 litres fish stock

3 abalone (180 g-200 g each), raw, cleaned and without shell

Warm Dressing

200 ml cooking juices, from abalone

100 g brown butter

50 g sherry vinegar

Sea Salt

Sheep sorrel and red garnet, to serve

Miele Accessories


Steamed abalone

  1. Place all ingredients for the abalone in a deep solid steam tray.
  2. Cover with foil or a lid, place in the steam oven and pressure steam at 100°C for 3 hour or until tender. If using a larger abalone, allow extra cooking time. To test if the abalone is ready, take a metal skewer and push it into the fattest part of the abalone, there should be absolutely no resistance.
  3. Rest the abalone until they have come to room temperature, at this stage, store the abalone in cooking juices until required.

Warm Dressing

  1. In a heavy based saucepan over a medium heat, Induction setting 6, reduce 150ml of the cooking liquid by a quarter, then add the brown butter and vinegar to taste, remove from heat. Season with salt to taste.

To Serve

  1. Pat the abalone dry with a paper towel.
  2. Place egg in a small bowl, place rice flour onto a plate and on a separate plate place panko breadcrumbs.
  3. Dip each abalone in the rice flour then the egg mixture, and then panko breadcrumbs.
  4. Place a deep heavy based frying pan on medium-high heat, Induction 7, add 100 ml of vegetable oil and proceed to shallow fry the abalone until golden.
  5. Remove and rest on paper towel.
  6. Using a sharp knife, cut each abalone in half lengthways, and place one half on each plate.
  7. Remove skin from melon, shave thinly on a mandolin, dress with lemon juice, oil, salt and dill and place on each plate.
  8. Drizzle a little of the warm dressing over the abalone. Place sheep sorrel and red garnet on each plate and serve.


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