1 Tbsp Japanese soy sauce 1 cm ginger, peeled and finely grated on a micro plane 1 Tbsp lime / lemon or yuzu juice 1 Tbsp Japanese rice wine or 2 tsp apple cider vinegar 1 Tbsp peanut oil * or extra virgin olive oil
To serve; 3 spring onions, ends trimmed 2 cups ice cubes or very cold water 1 long red chilli, seeds removed. 1- 2 dozen freshly shucked oysters
Step 1 Stir the Japanese soy sauce, grated ginger, lime juice, rice wine and peanut oil together in a small bowl. Leave for an hour or so for the flavour’s to infuse.
Step 2 Trim away the white part of the spring onion and put aside for another use. Cut the green ends into about 5 cm lengths; using a very sharp knife, cut the spring onion into fine julienne. Add ice to a small bowl and half fill with cold water. Add the sliced spring onions to the bowl and leave a while until they curl up.
Step 3 To shred the chilli; Use a kitchen glove to handle the chili, slice into very fine slices. Stack the sliced chilli together and cut into very fine dice. Transfer to a small serving bowl.
Step 4 Clean any small pieces of shell away from the oyster, try and retain the natural oyster juices. Slide a small sharp knife under the flesh of the oyster to cut it away from the base of the shell.
To serve: Drizzle a little Ponzu sauce onto each oyster, top with a few curls of spring onion and a sprinkle of chilli. The oysters can be dressed with the topping and left to sit a while in the fridge or on ice if ‘entertaining’ guests.
Ready in: 15 minutes Makes ¼ cup, enough to top 24 oysters.
Credit: Taste Nov-Dec 2017
Tip: Oysters are an excellent source of zinc, iron and calcium and very rich in protein.