Braised Abalone with Dried Oyster and Hair Moss

Why people make this dish

Certain dishes exist at the intersection of flavor, nutrition, and cultural meaning — and this is one of them. In Cantonese, the combination of “ho si” (dried oyster) and “fa cai” (hair moss) sounds like “good things and prosperity,” while abalone sounds like “guaranteed abundance.” These ingredients together have graced Cantonese New Year tables for generations. Beyond the wordplay, dried oysters are genuinely nourishing: rich in zinc, traditionally considered to tonify yin and nourish blood, and particularly beneficial for children’s development and for women going through menopause or pregnancy. Hair moss (fa cai) is similarly valued — it clears heat, dissolves phlegm, and contains nutrients that support thyroid health and reduce edema. Cantonese food wisdom balances the two: oysters are rich and nourishing, while hair moss is “lean” and clearing, so they naturally counterbalance each other.

Method

1. Soak the dried oysters until plump. Rinse thoroughly. Heat a small amount of oil in a pan and lightly pan-fry the oysters until golden and fragrant on both sides.
2. Transfer the pan-fried oysters to a steaming vessel. Steam over water for 1 hour until tender.
3. Meanwhile, rinse the soaked hair moss carefully, removing any debris. Place in a small pot with stock and seasoning (oyster sauce, salt). Simmer gently until the hair moss is fully flavored and glossy.
4. Blanch the bok choy halves in hot stock briefly until just cooked. Arrange on the serving plate around the edges.
5. Drain and rinse the canned abalone. Place in a small pot with oyster sauce and stock. Simmer gently for about 10 minutes to infuse with flavor.
6. Arrange the steamed oysters, braised hair moss, and abalone on the serving plate alongside the bok choy. When ready to serve, steam the whole assembled plate until heated through.

Nourilo’s Tips

• The key step is pan-frying the dried oysters before steaming — this crisps the surface and removes any residual fishy smell. Do not skip this step.
• Leftover dried oysters and hair moss can be added to yellow soybeans and pork ribs to make a soup — it helps reduce accumulated food stagnation and has a yin-nourishing, fire-clearing effect.
• If you have leftover dried oysters after this dish, they store well in the freezer.