By Ellen L. Published: 2014-05-09
Again we have to celebrate the glories of Hong Kong's access to fresh, fresh seafood! Whenever we can we go to the Hong Kong local wet markets and are spoiled for choices and bargains amongst their amazing selections of fresh and live seafood. It's always an interesting journey with the seafood varying day by day, depending on the fisher men's catch. One day it may be a surplus of tenacled squid, the next a influx of deep sea shrimp and freshly shucked scallops.
Today we found one of our favorite fish stalls awash in baskets of small fresh abalone and quickly grabbed a bagful for a great bargain. It was time to cook Abalone Steamed with Tangerine Peel, or 果皮蒸鮑魚, an easy and delicious seafood treat!
 |
| Abalone shells that my little girl insisted to keep - so pretty! |
0 Yorumlar