Slow Braise of Sea Cucumber, Abalone, Angasi Oyster, Pearl Oyster and Groper Cheek

Name: Slow Braise of Sea Cucumber, Abalone, Angasi Oyster, Pearl Oyster and Groper Cheek
Yield: Serves 8
Cuisine: Australia
Ingredients: 3–4 Thin Slices Ginger; Coarse Sea Salt; 8 Fresh Bass Groper or Harpuka Cheeks; 500 ml (17 fl oz/2 cups) Chicken Stock; 4 Dehydrated Sea Cucumbers; 3 × 500 g (1 lb 2 oz) Live Green Lipped Abalones; 100 ml (3½ fl oz) Shaoxing Rice Wine; 16 Pieces Pearl Oyster Meat, Thawed; 1 Young Winter Melon or Hairy Melon, With Small Seeds; 1 Young Winter Melon or Hairy Melon, With Small Seeds; 8 Fresh Bass Groper or Harpuka Cheeks; 16 Unshucked Angasi Oysters

Preparation info

Serves
8

Difficulty
Complex

Appears in

Quay

By Peter Gilmore

Published 2010

About

This is a very hearty, textural fish braise using exotic ingredients such as sea cucumber, abalone and pearl oyster. The combination of different textures with a unifying slightly smoky and aniseed fish glaze is what this dish is about.

Ingredients

Sea Cucumber

4 Dehydrated Sea Cucumbers
100 ml (3½ fl oz) Shaoxing Rice Wine

Oceania
Australia
Sydney
Dinner
Main course

Method

To prepare the sea cucumbers, soak them in plenty of cold water for 48 hours. Keep refrigerated and change the water four times. After soaking, place the sea cucumbers in a vacuum bag with the rice wine and 250 ml (9