Chewy Abalone and Sweet Zucchini Steamed Delight
Chewy Abalone and Sweet Zucchini Steamed Delight
Christmas Dinner Idea / Steamed Abalone and Zucchini
Here’s a nutritious and visually stunning Steamed Abalone and Zucchini dish, perfect for your holiday celebrations! Unlike traditional abalone preparations, this recipe offers a unique texture and flavor profile. The delightful chewiness of abalone perfectly complements the natural sweetness of zucchini, creating a harmonious blend of taste and texture. Its mild yet savory flavor makes it a crowd-pleaser, ideal for a memorable Christmas home party.
Main Ingredients- 2 Fresh Abalone
- 1 Zucchini
Abalone and Zucchini Marinade- 1 Tbsp Soy Sauce
- 2 Tbsp Cooking Wine (e.g., Mirin or Sake)
- 1 Tbsp Plum Extract or Syrup
- Pinch of Black Pepper
Braising Sauce- 1/2 Cup Water
- 1 Tbsp Oyster Sauce
- 0.5 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Oligodang (Corn Syrup) or Honey
- 1 Tbsp Soy Sauce
- 2 Tbsp Cooking Wine (e.g., Mirin or Sake)
- 1 Tbsp Plum Extract or Syrup
- Pinch of Black Pepper
Braising Sauce- 1/2 Cup Water
- 1 Tbsp Oyster Sauce
- 0.5 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Oligodang (Corn Syrup) or Honey
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Ensure you have fresh abalone and zucchini for the best flavor and texture.
Step 2
Cut the zucchini into approximately 3cm thick rounds. Carefully scoop out the inner seeds and pulp, leaving about a 0.5cm border around the edges. This creates a perfect pocket for the filling.
Step 3
Rinse the abalone under running water. Use a soft brush to scrub away any sand or debris from between the abalone meat and foot. Gently insert a spoon between the shell and the meat on the thinner side and carefully pry the meat away from the shell. Once separated, remove the digestive tract and the hard mouthpart (beak) using scissors or a knife. Your abalone is now cleaned and ready.
Step 4
Finely mince the scooped-out zucchini pulp. Coarsely chop the cleaned abalone meat. Combine the minced zucchini pulp and chopped abalone in a bowl. Add the marinade ingredients: 1 Tbsp soy sauce, 2 Tbsp cooking wine, 1 Tbsp plum extract, and a pinch of black pepper. Mix well.
Step 5
Gently toss the abalone and zucchini mixture to ensure the marinade coats everything evenly. Let it marinate for about 5 minutes to allow the flavors to meld.
Step 6
Generously stuff the hollowed-out zucchini rounds with the marinated abalone and zucchini mixture. Avoid overfilling to maintain the shape and prevent spillage during cooking.
Step 7
In a pan, combine all the braising sauce ingredients: 1/2 cup water, 1 Tbsp oyster sauce, 0.5 Tbsp gochujang, and 1 Tbsp oligodang. Bring the sauce to a simmer over medium heat. Carefully arrange the stuffed zucchini in the pan. Let it simmer gently, allowing the sauce to reduce and coat the zucchini and abalone, infusing them with flavor. You can gently shake the pan or spoon the sauce over the zucchini occasionally.
Step 8
Once cooked, carefully transfer the steamed abalone and zucchini to a serving plate. Drizzle any remaining sauce from the pan over the dish. Garnish with decorative carrot flowers or other colorful vegetables for a beautiful presentation. This dish is a stunning centerpiece for any Christmas or New Year’s home party!
