Abalone:
8 Each Baby Green Lip Abalone
2 Each Garlic Cloves, whole peeled
1 Each Red Chili, whole
100 ml. Olive Oil
2 Each Limes, zest and juice
1 Each Fresh Ginger Knob, small, grated

Dressing:
1 Each Lime, zest and juice
100 ml. Mirrin
50 ml. Rice Wine Vinegar
20 gms Palm Sugar
1 Tspn Fresh Ginger, finely grated
1 Each Lime, cut into wedges for garnish
1Tspn Fish sauce

Reserve the shell having thoroughly washed for serving

Shuck the abalone and remove the outer membrane with a small sharp knife. Rinse thoroughly the fish then placing on a fish board bash with one good hit with a meat mallet until the mussel of the fish releases. Place all other ingredients into a cryovac bag then seal and poach in simmering water in the bag for two to three hours. Slice the abalone serve in the shell along with lime wedge and a small container of dressing.

Alternatively you may wish to serve Fresh Natural Abalone....
Pan Fry abalone in a small fry pan over medium-hot in a little olive oil for three minutes on either side of whole fish. Slice and serve in shell with same garnish

Dressing:
Add lime juice, vinegar, palm sugar, mirrin, ginger and fish sauce in a small saucepan. Heat until sugar dissolves. Cool and then serve the dressing