This Italian-inspired recipe uses the perfect flavour 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.






Skill level

Average: 3.1 (396 votes)


  • 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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 30 minutes

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

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.

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.

Serve immediately garnished with some coriander.