Freshly caught wild abalone:
Tasmania is renowned for having some of the cleanest oceans in the world, and the freshest seafood. The pictured abalone in this dish were wild harvested on the Tasmanian east coast.
*Note: You need to apply for a licence before you can harvest wild Tasmanian abalone. See here for how to apply for different fishing licences.
If you are diving and catching your own abalone the trick to producing tender meat is to kill the animal as soon as it exits the water (also more humane). This is done by carefully cutting the flesh from the shell then hitting the meat with a blunt object, such as a stone, to tenderise..
If you didn’t manage to kill it on the spot, don’t despair! Put the abalone into the freezer overnight and thaw as required. The freeze / thaw releases tension in the meat.
Our Pepperberry Soy Sauce is used as a dipping sauce in this recipe. The Pepperberry infusion gives a fruity background while dried and cracked pepperberry gives crunchy pockets of flavour and extra spiciness.
Abalone – sliced
Tablespoon of oil for fry pan
Pepperberry Soy Sauce is great with abalone or any white fish
This recipe takes literally five minutes to prepare! So simple!
Slice abalone to your preference. Let your fingers tell you how tender the different parts of the meat are. If it feels tough then slice thinly.
Heat the oil in a fry pan until very hot. Put the abalone into the pan and sear both sides. Cooking time should be about one minute, however thicker pieces may require longer.
Transfer onto a paper towel and dab to remove excess oil or liquid.
Squeeze a few drops of lemon juice over the abalone then serve along side the Pepperberry Soy sauce.