Hai Sun Bal Yu

Hai Sun Bal Yu Recipe - Delicious Taiwanese Abalone & Sea Cucumber Dish

Region / culture: Taiwan | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Hai Sun Bal Yu is a traditional Chinese dish that features fresh abalone and sea cucumber cooked in a flavorful sauce. This dish is considered a delicacy and is often served at special occasions and banquets.

History

Hai Sun Bal Yu has a long history in Chinese cuisine and is known for its luxurious ingredients and complex flavors. Abalone and sea cucumber have been prized for their taste and texture for centuries, making them popular choices for special meals.

Ingredients

2 fresh green abalone
500 g fresh sea cucumber
oil for cooking
20 whole cloves garlic, peeled
1 cup spring onions, cut into 2–3 cm lengths
0.5 cup thinly sliced carrots
80 ml chicken stock
80 ml soy sauce
80 ml Chinese brown vinegar
40 ml rice wine
2 tsp sugar
1-2 tbsp cornflour
1 tsp sesame oil

How to prepare

Place the abalone in the refrigerator for 10–15 minutes to chill it.
This will make it easier to remove from the shell.
Once chilled, carefully lift the abalone out of the shell using a strong, thin, steel-bladed knife.
Be cautious not to pierce the flesh while cutting and separating it from the shell, as it can affect the taste.
Remove the intestines from the flesh with great care.
Thinly slice the sea cucumber and abalone.
Heat a wok over high heat and add the oil.
Add all the cloves of garlic and stir-fry for a few minutes.
Next, add the spring onion, sea cucumber, chicken stock, soy sauce, carrots, vinegar, rice wine, and sugar.
Stir in the abalone last.
Cook for only a minute.
In a separate bowl, mix cornflour with a little cold water, then stir it into the mixture.
Add sesame oil.
Remove from heat and serve with rice or noodles.

Variations

Add sliced mushrooms or bell peppers for extra vegetables.
Use oyster sauce or hoisin sauce for a different flavor profile.
Substitute shrimp or scallops for the abalone for a more budget-friendly option.

Cooking Tips & Tricks

Chilling the abalone before removing it from the shell can make the process easier.

- Be careful when removing the abalone from the shell to avoid piercing the flesh.

- Stir-frying the garlic before adding the other ingredients can help to enhance the flavor of the dish.

- Adding the abalone last and cooking it for only a minute can help to preserve its delicate texture.

Serving Suggestions

Hai Sun Bal Yu can be served with steamed rice or noodles for a complete meal. Garnish with fresh cilantro or sliced green onions for added flavor.

Cooking Techniques

Stir-frying and simmering are the main cooking techniques used in this recipe to ensure that the ingredients are cooked quickly and retain their flavors and textures.

Ingredient Substitutions

If fresh abalone is not available, canned abalone can be used as a substitute. Canned sea cucumber can also be used instead of fresh sea cucumber.

Make Ahead Tips

The sauce for Hai Sun Bal Yu can be prepared in advance and stored in the refrigerator for up to 2 days. Cook the abalone and sea cucumber just before serving for the best results.

Presentation Ideas

Serve Hai Sun Bal Yu in individual bowls or on a large platter garnished with fresh herbs and a drizzle of sesame oil. The vibrant colors of the dish will make it visually appealing.

Pairing Recommendations

Pair Hai Sun Bal Yu with a light and crisp white wine or a fragrant jasmine tea to complement the flavors of the dish.

Storage and Reheating Instructions

Leftover Hai Sun Bal Yu can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan or microwave before serving.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Calcium: 100mg per serving

Iron: 3mg per serving

Alergens

Contains shellfish (abalone) and soy (soy sauce)

Summary

Hai Sun Bal Yu is a rich source of protein and essential nutrients, making it a nutritious choice for a special meal.

Summary

Hai Sun Bal Yu is a luxurious and flavorful Chinese dish that features fresh abalone and sea cucumber cooked in a savory sauce. With a few simple ingredients and cooking techniques, you can create a delicious and impressive meal that is sure to impress your guests. Enjoy!

How did I get this recipe?

I can't forget the first time I saw this recipe for Hai Sun Bal Yu. It was a warm summer day, and I was visiting my friend Mei Ling in her bustling kitchen in Hong Kong. Mei Ling was a talented cook, and I always marveled at the delicious dishes she prepared with such ease.

On that particular day, Mei Ling was preparing a special meal for her family, and she graciously allowed me to watch and learn from her. As she moved around the kitchen with precision and grace, I couldn't help but feel inspired by her culinary skills.

When Mei Ling started on the Hai Sun Bal Yu, I was immediately intrigued. She explained that it was a traditional Cantonese dish made with fresh fish, ginger, garlic, and soy sauce. The dish was known for its delicate flavors and tender texture, and it was a favorite amongst her family.

As Mei Ling carefully cleaned and prepared the fish, she shared with me the story of how she learned to make Hai Sun Bal Yu from her own grandmother. She explained that the recipe had been passed down through generations in her family, and she had been making it since she was a young girl.

As I watched Mei Ling work her magic in the kitchen, I knew that I had to learn how to make Hai Sun Bal Yu for myself. I could already imagine the look of delight on my own family's faces when I served them this delicious dish.

After hours of watching and learning from Mei Ling, I finally felt confident enough to try making Hai Sun Bal Yu on my own. I carefully followed the recipe she had shared with me, making sure to use the freshest ingredients and pay attention to every detail.

The smell of ginger and garlic filled my kitchen as the fish cooked gently in the soy sauce. I could hardly contain my excitement as I waited for the dish to be ready.

When I finally served the Hai Sun Bal Yu to my family that evening, their eyes lit up with joy and anticipation. As they took their first bites, I could see that the dish was a success.

From that day on, Hai Sun Bal Yu became a staple in my family's meals. I made it for special occasions and family gatherings, and each time, it brought smiles to the faces of my loved ones.

As the years went by, I continued to perfect my recipe for Hai Sun Bal Yu, adding my own twists and tweaks to make it uniquely mine. But no matter how many times I made it, the dish always reminded me of that warm summer day in Mei Ling's kitchen, where I first learned the art of cooking this delicious Cantonese dish.

Now, as I pass down the recipe for Hai Sun Bal Yu to my own grandchildren, I hope that they will feel the same sense of joy and pride that I do when they make it for their own families. Cooking is more than just following a recipe – it's about creating memories and traditions that will last a lifetime. And for me, Hai Sun Bal Yu will always hold a special place in my heart as a symbol of love, family, and the joy of cooking.