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Abalone Carpaccio With Scallions, Ginger And Ponzu Recipe - Cooking Index

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Abalone Carpaccio With Scallions, Ginger And Ponzu

Type: Fish, Shellfish
Serves: 2 people

Recipe Ingredients

  Ponzu
1 tablespoon 15mlMirin
1 tablespoon 15mlRice wine vinegar
1 1/2 tablespoons 22mlFresh squeezed lemon juice
2 tablespoons 30mlSoy sauce
  Abalone
2   Fresh baby abalone - sliced paper thin
1 cup 237mlBoiling water
3 tablespoons 45mlExtra virgin olive oil
1/2 cup 31g / 1.1ozGreen onion julienne strips - 2" long
1/4 cup 59mlFinely-julienned peeled fresh ginger - 2" long
  Kosher salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlPonzu - (listed above)

Recipe Instructions

For the Ponzu: Place the mirin in a small saute pan and heat over very low heat. Ignite it with a fire starter or long match and flambe to burn off the alcohol. Let it cool slightly. Combine the mirin, vinegar, lemon juice and soy sauce in a small bowl and set aside.

For the Abalone: Place the sliced abalone in a strainer over a bowl so that the slices are not overlapping. Slowly pour the boiling water over the abalone to quickly cook. The abalone should turn whiter. Arrange the abalone slices on two plates.

Warm the oil in saute pan (do not heat it to smoking) and quickly cook the green onion and ginger slices for about 5 seconds. Season with salt and pepper.

Using small tongs or chopsticks, remove the green onions and ginger from the pan and evenly distribute over the abalone slices. Drizzle Ponzu over the scallion mixture and serve as a simple appetizer with a green salad or as an entree with steamed rice.

Dietary Information:

Each serving: 267 calories; 11 grams protein; 9 grams carbohydrates; 1 gram fiber; 21 grams fat; 3 grams saturated fat; 48 mg. cholesterol; 579 mg. sodium.

Source:
"The Los Angeles Times, 06-16-2004"

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