serves
6
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
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G
Watch The Full Episode Here
G
Ingredients
- 6-8 desert limes, whole
- 4 finger limes, whole (depending on size)
- 12 Sydney Rock Oysters
- 1 kg rock salt, to serve
Pickle liquid
- 350 g water
- 400 g white balsamic vinegar
- 60 g caster sugar
- 12 g table salt
Marinating time: 10 minutes
Instructions
- For the pickle liquid, combine water, vinegar, sugar, and salt in a medium saucepan. Place on medium heat and cook, stirring, until the sugar and salt dissolves. Remove from the heat.
- Thinly slice the desert lime and place into the pickling liquid. Allow to pickle for at least 10 minutes before using.
- Cut the top end of the finger lime off to expose the finger lime pearls. Push the pearls out of the finger lime using a rolling pin, or your fingers, then use tweezers or a small spoon to remove the pearls.
- Shuck the oysters and gently clean off any dirt. Clean the shell.
- Fill a serving platter with rock salt, then arrange the oysters on top. Spoon dressing over the oysters, sprinkle with finger lime pearls and serve.
Photography by Kitti Gould.
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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.
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