DINING · PHU QUOC SEAFOOD
Charcoal-grilled abalone in Phu Quoc
Fresh abalone sizzles over charcoal with spring-onion oil or green chilli salt. Marinades and portion sizes differ between restaurants.
Grilled abalone is a premium seafood order in Phu Quoc. Some kitchens marinate it heavily; others grill it simply and rely on dipping sauces. Confirm the preparation and price rather than assuming every plate will be alike.
Charcoal grilling, spices depending on the stove
Mainstream information sites used to depict the image of abalone being grilled sizzling over a charcoal fire, served with spring-onion oil drizzled on top or dipped in a cup of green pepper salt is a specialty of the island. Meanwhile, other reputable culinary guides describe the recipe of marinating the abalone meat soaked in the abalone meat before being grilled browned and fragrant, which is "unique". These are merely slices of reality, but there is no general law governing the way grilled abalone is prepared by all restaurants. To have a satisfactory meal, when ordering, you should actively ask the waiter what kind of spices the abalone is marinated, whether the spring-onion oil is pre-sprinkled or reserved, and whether the restaurant has green salt and pepper available for you to change the taste.
The crispy toughness is in the meat
According to gourmet reviews, the meat texture of a standard grilled abalone must converge with enough moderate chewiness and interesting crispiness. The trick for you is to slowly chew a piece of original abalone meat before adding any sauce; this is the most subtle way for you to judge how far the chef's seasoning skills have reached. In the case of spring-onion oil or dipping sauce served separately in small cups, diners have the full right to regulate the amount of spices served with it, avoiding the strong flavor of the sauce from overpowering the natural sweetness of the abalone meat.
Ask for portions and calculations
The size of each abalone, the number of servings in a serving, and the processing technique can vary greatly from restaurant to restaurant. To avoid surprises about the bill, make it a habit to ask whether the restaurant is charging the price of abalone by each fish, by fixed plate, or by weight before deciding to order. In addition, diners with seafood allergies must immediately inform the waiter, and ask carefully about the marinated spices, dipping sauce ingredients, and whether the restaurant shares the grill with other seafood.