Steamed Greenlip Abalone with Ginger and Spring Onion姜葱清蒸青边鲍鱼

Live abalone scored, steamed briefly in its shell and finished with hot oil and soy.现处理的鲍鱼带壳快蒸，淋热油豉油最见真味。

Serves份量: 4
Prep准备: 25 min分钟
Cook烹饪: 10 min分钟
Total共计: 35 min分钟

Ingredients食材

8 live greenlip abalone, about 120 g each in the shell鲜活青边鲍鱼 8 只，每只带壳约 120 克
2 tbsp coarse salt, for scrubbing粗盐 2 汤匙（刷洗用）
5 cm piece ginger, half sliced and half finely shredded姜 5 厘米，一半切片、一半切细丝
3 spring onions, finely shredded葱 3 根，切细丝
2 tbsp Shaoxing wine花雕酒 2 汤匙
2 tbsp light soy sauce (or steamed fish soy)生抽 2 汤匙（或蒸鱼豉油）
1 tsp sugar糖 1 茶匙
1 tbsp water清水 1 汤匙
3 tbsp peanut oil花生油 3 汤匙
a few sprigs of coriander香菜少许

Method做法

1Keep the abalone in the fridge under a damp cloth until the moment you cook, and do not store them sitting in fresh water.鲍鱼放冰箱，盖一块湿布保存，做之前再拿出来；别泡在淡水里。
2Slide a dessert spoon between the shell and the muscle at the thin end, lever each abalone out whole, then cut away the gut and the hard mouth at the pointed end.用汤匙从壳薄的那头伸进去，把整只鲍鱼撬下来，剪掉内脏和尖头处的硬嘴。
3Scrub the foot with coarse salt and a brush until the dark film lifts and the flesh is pale, then rinse it and scrub the shells clean.用粗盐和小刷子把鲍鱼肉刷到发白，黑膜刷掉，冲净；壳也一起刷干净。
4Score the top of each abalone in a fine crosshatch, cutting no more than a third of the way through, and sit it back in its shell.鲍鱼表面打细十字花刀，深度不超过三分之一，再放回壳里。
5Lay the sliced ginger under the abalone, splash over the Shaoxing and steam over hard-boiling water for 8 minutes for 120 g abalone, adding 2 minutes for every extra 50 g.壳底垫姜片，淋上花雕酒，水开后大火蒸 8 分钟（约 120 克一只；每重 50 克多蒸 2 分钟）。
6Warm the soy sauce, sugar and water together in a small pan and stir in the juices that have collected on the steaming plate.生抽、糖和清水调匀煮热，把盘里蒸出来的原汁也倒进去。
7Pile the shredded ginger, spring onion and coriander on top, heat the peanut oil until it just smokes and pour it over so the aromatics sizzle, then spoon the soy around the shells.鲍鱼上堆姜丝、葱丝和香菜，花生油烧到将冒烟浇下去激香，再沿边淋上豉油汁。

Madam's tip太太小贴士

Abalone is only tender at the two ends of the scale: under about ten minutes of fast steaming, or slow-braised for hours. Anything in between is chewy.鲍鱼只有两种火候好吃：十分钟以内的快蒸，或者小火慢炖几个钟头，中间那段最韧。