Abalone with Chilli and Garlic
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This Italian-inspired recipe uses the perfect flavor partners of chilli and garlic to bring to life one of Tasmania’s finest seafoods – the abalone. You need to use fresh abalone, which can be hard to get hold of, but it would work just as well with calamari too.

Marinating time 30 minutes


  • 50 ml good extra virgin olive oil
  • 2 garlic cloves, finely sliced
  • 1 large red chilli, seeds removed and finely sliced
  • 1 large green chilli, seeds removed and finely sliced
  • 1 lemon, juiced
  • salt and pepper
  • 2 whole abalone, freshly shucked, cleaned, scrubbed and trimmed
    coriander, to garnish

Short Instructions:

Step 1
In a bowl combine the olive oil, garlic, chilli and lemon juice. Season with salt and freshly ground pepper.

Step 2
Tenderise the abalone with a meat tenderiser and then very finely slice the abalone into 1–2 mm thick slices. Toss into the marinade and stir to cover evenly. Marinate for 30 minutes.

Step 3
Heat a wok or heavy-based frying pan over a high heat until very hot (smoking!). Throw all the abalone and marinade in and stir-fry for 2–3 minutes. Watch out as it will spit for the first 30 seconds as it hits the high heat.

Step 4
Serve immediately garnished with some coriander.

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