Asian-inspired oysters with lemon aspen and saltbush

Name: Asian-inspired oysters with lemon aspen and saltbush
Prep time: 15 min
Yield: 24
Ingredients: 24 oysters (two dozen); 125 ml white wine vinegar; 1½ tsp honey; 3 tsp wasabi paste; 30 ml soy sauce; 50 ml lemon aspen juice; pinch saltbush; pinch pink lake salt; lime juice, to taste

If you want the freshest oyster, shucking them yourself at home is the best bet. Check out our how-to before you dive in.

Credit: On Country Kitchen

makes
24
prep
15 minutes
difficulty
Easy

makes

24

serves

preparation

15

minutes

difficulty

Easy

level

Ingredients

24 oysters (two dozen)
125 ml white wine vinegar
1½ tsp honey
3 tsp wasabi paste
30 ml soy sauce
50 ml lemon aspen juice
pinch saltbush
pinch pink lake salt
lime juice, to taste

Instructions

1. Shuck the fresh oysters, clean any shell fragments and set aside.

2. In a bowl place the vinegar, adding honey and whisk until dissolved. Whisk through the remaining ingredients until combined and spoon over the fresh oysters to serve.

Catch Mark Olive in the second season of
On Country Kitchen
, Wednesdays 7:30 on NITV from 23 October to 18 December, or on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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