Even though Pacific oysters are available all year round, they are best in winter.–Darina Allen
Pacific Oysters with Asian Vinaigrette
- Quick Glance
- 25 M
- 25 M
- Serves 8
- 32 to 40 Pacific oysters
- For the Asian vinaigrette
- 1/2 to 1 teaspoon peeled and finely grated ginger
- 1/3 cup rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1/2 cup sunflower oil
- 2 1/2 tablespoons extra-virgin olive oil
- 1/2 tablespoon lemon juice
- For the garnish
- Fresh seaweed, if available
- Chives or cilantro sprigs
- Make the Asian vinaigrette
- 1. Mix all the ingredients in a glass jar. Seal and shake well.
- 2. If you can get some, place a little fresh seaweed on each plate. Arrange 4 to 5 oysters per person on top and spoon a little vinaigrette over each one.
- 3. Either top the oysters with finely chopped chives, or a crisscross of 2 longer chives, or a sprig of cilantro.
- Hey, Got Any Weed, Man?
- If you can find some fresh seaweed, such as bladder wrack, dip the fronds into boiling water for a second or two and they will turn bright green. Drop the seaweed right into a bowl of iced water to prevent it from continuing to cook, and to set the color. It will make an attractive garnish, which you could eat if you were very hungry but which doesn’t taste delicious. Use it soon, otherwise it will go slimy.
Pacific Oysters with Asian Vinaigrette Recipe © 2006 Darina Allen. Photo © 2006 Peter Cassidy. All rights reserved. All recipes and photos used with permission of the publisher.