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Since it’s Chinese New Year, it’s common and almost a tradition to gift and consume abalone. The amount and varieties of abalones selling in the marketplace during this festive season soar as Chinese New Year is nearing. In this collaboration with Fortune Brand (财神), a local Singapore brand specialising in premium seafood products, I am using their newly launched Fortune Chile Abalone to make a cold dish called carpaccio. This type of abalone is grown in a controlled environment within Southern Chile’s Patagonia Rain Forest and they feed off the best seaweed exclusively, thus a nice golden colour and beautifully shaped. This abalone carpaccio with yuzu honey dressing can be made in advance for your dinner party and it’s best served chilled. Now this is perfect as I like to space out making each dish and not rush through that 1-2 hours before our family reunion dinner.
But what exactly is a carpaccio? It is basically an Italian dish made of meat (such as beef, veal or venison) or fish (such as the common salmon or tuna), thinly sliced or pounded, served with some greens or dressing, and served raw. This is typically served as a starter before the main course. One fun fact is that this dish got its name from a Venetian artist painter called Vittore Carpaccio, known for his characteristic red and white tones in his art pieces.
Making this abalone carpaccio dish is simple and does not require any cooking. Cut up the cherry tomatoes, beetroot and abalone. Plate the main ingredients nicely on a pretty plate, top with some vegetables, then drizzle over the dressing. To beautify the dish, I cut the beetroot into flower shapes. The deep maroon colour of the beetroot is a great pretty contrast to the brown abalone, the green rocket leaves and oregano. I also used yellow and red cherry tomatoes for a pop of colour. As the abalone has a nice sweet taste that is not overpowering, I used yuzu honey which has a slightly sweet tartness and dilute it with extra virgin olive oil, seasoned with salt and pepper. The lemon dash of lemon zest adds an extra kick to the dish.
If you are gifted or have bought more abalones this festive season, do check out these other abalone recipes:
- Cold Truffle Capellini with Abalone and Black Roe
- E-Fu Noodles with Braised Abalones and Broccoli 鲍鱼西兰花伊府面
- 15-minute Abalone Congee 鲍鱼粥
Watch how to make Abalone Carpaccio with Yuzu Honey Dressing on YouTube
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Abalone Carpaccio with Yuzu Honey Dressing
- 1 can abalone
- Bunch of rocket leaves aka arugula leaves, washed
- 3-4 cherry tomatoes washed
- 2-3 beetroot ready-to-eat packaged
- 1 tbsp yuzu honey
- 2 tbsp extra virgin olive oil
- Pinch of Himalayan pink salt
- Pinch of freshly crushed black pepper
- Bunch of fresh oregano leaves washed
- 1 lemon washed
- Cut the cherry tomatoes into small pieces.3-4 cherry tomatoes
- Cut ready-to-eat packaged beetroot into flower shapes. Note: if you do no have the flower cutters, it's ok to just cut it in regular shapes.2-3 beetroot
- Open the can of abalone and drain it from the brine (keep the brine for other uses). Slice abalone thinly.1 can abalone
- Make dressing by mixing 2 tbsp extra virgin olive oil, 1 tbsp yuzu honey, pinch of pink Himalayan salt and freshly crushed black pepper.1 tbsp yuzu honey, 2 tbsp extra virgin olive oil, Pinch of Himalayan pink salt, Pinch of freshly crushed black pepper
- Place abalone slices onto the plate. Decorate with rocket leaves, cherry tomatoes, beetroot, and oregano leaves.Bunch of rocket leaves, Bunch of fresh oregano leaves
- Drizzle the dressing all around the plate. Add some zest from the lemon on top.1 lemon
- Best served chilled.