Steamed Oysters

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Steamed Oysters

Cooking Mode:

Combi

Steam:

75% Max

Equipment

  • Mixing Bowls
  • Spoons
  • Solid Baking Tray
  • Micro Plane
  • Small Saucepan

Ingredients

  • 12 Shucked Pacific Oysters
  • 15gm Light Soy Sauce
  • 15gm Shao Xing Cooking Wine
  • 1cm Piece Peeled Ginger
  • 1 Lombok Chilli
  • 2 Spring Onions
  • 4 Sprigs Coriander
  • 15gm Sesame Oil
  • Rock Salt

METHOD

Line a solid baking tray with rock salt. Place the oysters on top of the salt and set aside.

Grate the ginger into a small mixing bowl and add the soy, cooking wine and chopped chilli. Mix well and spoon the marinade over the oysters.

Place the tray into a pre-heated oven steam setting 80˚C for 8-10 minutes.

While the oysters are steaming slice the spring onions and roughly chop the coriander. Pour the sesame oil into a saucepan and heat over medium heat until smoking.

Once cooked remove the oysters from the oven pour a little sesame oil over each oyster and scatter over coriander and spring onions and serve.

HINTS & TIPS

Use rock salt as a bed for the oysters, this stops them tipping over and loosing any marinate/sauce inside the shell.

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