We love a cooked oyster at the Fishery, these ones are gently steamed, topped with fresh ginger and shallots and dressed with a light, sweet soy sauce, I mean, what's not to like?
Serves 4
INGREDIENTS
- 12 Colchester Rock Oysters
- 25g fresh ginger
- 2 spring onions
- 5 tablespoons of light soy sauce (or to taste)
- 1 tablespoon of sugar
- 5 tablespoons of water
Open the oysters and tip away any liquid in the shells. If you aren't confident opening oyster, buy our Colchester Pyefleet Oysters that are pre-shucked.
Slice the ginger into matchsticks as finely as you can or shred them with a peeler. Slice the spring onion as finely as you can.
Place the oysters in the bottom shell in to a steamer with the top shell off and cover each oyster with the ginger matchsticks.
Steam on a high heat for 7 minutes or until cooked.
Meanwhile, mix the light soy sauce, sugar and water in a saucepan over a medium heat until the sugar has melted.
Carefully take the oysters out of the steamer, the shells will be hot. Tip away any liquid.
Pour 1 tablespoon of the sauce over each oyster and top with the finely sliced spring onions and enjoy hot.