makes
12
prep
10 minutes
cook
5 minutes
difficulty
Easy
makes
12
serves
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) gin
- 60 ml (¼ cup) rice vinegar
- 2 tbsp fish sauce
- 1 tsp palm sugar
- 3 coriander roots, cleaned and thinly sliced
- 2 red Asian shallots, finely chopped
- 1 lime, juiced
- 12 oysters, freshly shucked
- 500 g coarse sea salt
- 2 red birds-eye chillies, seeded and julienned
- 6 Vietnamese mint leaves, thinly sliced
Instructions
Place the gin, vinegar, fish sauce, palm sugar and coriander roots in a small saucepan and bring to the boil. Remove from the heat and stand until cool. Stir in the shallots and lime juice.
Place the sea salt on a serving platter or chopping board, then nestle the oysters in the salt so that each sits flat and you don’t lose any precious juices. Spoon 1 teaspoon of the dressing over each oyster, then garnish with a little chilli and Vietnamese mint.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Alice Storey and Georgi Larby.
BO platter and Tam dip bowl, both from Country Road. Artistica serving platter and Artistica round dish, both from Tomkin.
starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the website to catch-up on episodes online, scroll through or find out more .
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.
