Steamed Abalone with Ginger, Soy and Sesame


4 Yumbah Greenlip Abalone
1/3 cup Shaoxing cooking wine
3 tablespoons soy sauce
1 inch cube of skinned ginger, cut into matchsticks
1 tablespoon toasted sesame oil
Zest of 1 orange
1-2 sliced green onions

Chef Jason Roberts calls this delicate steamed abalone dish the “breakfast of champions”.

The New Zealand born chef has crafted a steamed delicacy using Yumbah Greenlip Abalone, infused with the classic flavours of toasted sesame and soy alongside punchy ginger and citrus. This simple, nutritious and elegant dish makes a wonderful entrée or impressive dish to serve guests.


Start by cleaning the abalone. Flip and remove from shell, cleaning away any digestive track and beak.

Thinly slice and place back into a clean shell, topping with the Shaoxing wine, soy sauce and sesame oil. Carefully place the ginger, orange zest and green onions on top.

Set to steam for 10-12 minutes over simmering water. Set abalone over a plate in the steamer to help retain moisture.

Serve and enjoy!

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