Steamed Pacific Oysters with Ginger and Spring Onions
Serves
4
Preparation
10
minutesCooking Time
5
minutesA Cantonese favourite, fresh oysters are lightly steamed and topped with ginger and spring onions, sizzling hot oil gently infusing the flavours.
Ingredients
12 large 12 Pacific oysters, shucked
2 Tbsp 2 shaoxing wine
8-10 cm 8-10 piece fresh ginger, peeled and julienned
1/4 cup 1/4 (60ml) light soy sauce
2 tsp 2 sugar
1 tsp 1 sesame oil
2-3 2-3 spring onions, green tops thinly sliced, plus extra to garnish
1/4 cup 1/4 (60ml) peanut oil
Finger limes, to serve
Method
- Preheat steam oven to 100°C steam. Place a solid tray on the bottom shelf; this will allow juices to collect in the tray, instead of the floor of the oven.
- Place oysters onto a perforated steam oven tray. Drizzle shaoxing wine over oysters and divide ginger over oysters. Place in steam oven and cook for 2-3 minutes. Remove from oven and place onto serving platter, being careful to retain juices.
- Meanwhile, combine soy sauce, sugar and sesame oil. Drizzle over warm oysters and top with spring onions.
- Heat peanut oil in a small saucepan over a medium heat for 2-3 minutes or until it begins to slightly smoke. Carefully pour oil over oysters to sizzle and infuse flavours. Serve with extra spring onions and finger lime pearls.
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