Equipment
Ingredients
Oysters
- 12 fresh live oysters, chilled
- 500 g crushed ice, for serving
Ginger-Soy Vinaigrette
- 30 ml rice vinegar
- 15 ml soy sauce
- 10 g fresh ginger, finely minced or grated
- 1 scallion, finely chopped
- 2 ml sesame oil
Nutrition (per serving)
Method
Scrub the oyster shells under cold running water with a stiff brush to remove grit and mud. Discard any oysters that are open and do not close when tapped.
Combine rice vinegar, soy sauce, minced ginger, chopped scallion, and sesame oil in a small bowl. Stir to combine and set aside to let flavors meld.
Prepare a serving platter with a bed of crushed ice to hold the shucked oysters stable and cold.
Hold an oyster cup-side down in a folded towel. Insert the tip of the oyster knife into the hinge. Twist firmly until the hinge pops. Slide the knife along the top shell to sever the muscle, remove the top shell, and inspect for shell fragments.
Nestle the shucked oysters immediately into the crushed ice. Spoon about 5ml (1 tsp) of the vinaigrette over each oyster or serve the sauce on the side.
Chef's Notes
- Safety First: Never force the oyster knife. If it slips, it can cause serious injury. Use a proper guard or thick towel.
- The 'Liquor': Try to retain the clear, salty liquid inside the oyster shell; it contains the essence of the oyster's flavor.
- Temperature: Oysters must be kept very cold. If not serving immediately, keep them on ice in the fridge.
- Ginger Tip: For the finest texture in the sauce, use a microplane to grate the ginger rather than chopping it.
- Variety: This sauce works best with Pacific oysters (Crassostrea gigas) which have a creamy, vegetal profile that stands up to the soy and ginger.
Storage
Refrigerator: 2 hours — Oysters must be kept alive on ice until shucking. Once shucked, consume immediately. Sauce keeps for 3 days.
