serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 12 rock oysters, shucked and removed from shell
- 1 tbsp coriander leaves
- 2 tbsp small Thai basil leaves
- ½ young coconut, flesh thinly sliced (about 4 tbsp)
- 1 long green chilli, seeded and cut into thin julienne
- 1 red shallot, finely sliced
- 2 tbsp finger lime pearls
- 1 tbsp makrut lime juice
- 4 makrut lime leaves, finely shredded
- 2 tbsp trout or salmon roe
Coconut dressing
- 2 small green chillies, coarsely chopped
- 1 garlic clove
- 125 ml (½ cup) coconut cream
- 2 tsp caster sugar
- 2 tbsp fish sauce
Instructions
- For the dressing, pound the chilli and garlic in mortar and pestle until a paste forms. Place the coconut cream in a saucepan over medium heat and bring to a simmer. Stir in the chilli garlic paste, sugar and fish sauce, then as soon as it comes back to a simmer, take off the heat. Taste and adjust if necessary – it should taste, salty, hot and slightly sweet and creamy.
- Stir the oysters into the dressing to warm through, then remove with a slotted spoon and tip into a bowl. Add the herbs, coconut flesh, chilli, shallot and finger lime pearls to the oysters and toss to combine. Stir in the lime juice and about 80 ml (⅓ cup) coconut dressing or just enough to moisten.
- Arrange the oyster salad on serving plates, scatter shredded lime leaves and trout roe over the top and serve immediately.
Photography by Danielle Abou Karam.
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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.
