Oysters with ponzu, ginger & chilli
READY IN 1 hour 15 minutes MAKES ¼ cup (enough for 24 oysters)
1 Tbsp Japanese soy sauce*
1cm piece ginger, peeled and finely grated
on a microplane
1 Tbsp lime or yuzu juice
1 Tbsp Japanese rice wine or 2 tsp apple
1 Tbsp peanut oil or extra virgin olive oil
3 spring onions, ends trimmed
2 cups ice cubes or very cold water
1 long red chilli, seeds removed and cut
into very fine dice
24 freshly shucked oysters (see page 101)
1 Stir the soy sauce, grated ginger, lime juice, rice wine and peanut oil together in a small bowl. Leave for an hour or so for the flavours to infuse.
2 Trim away the white part of the spring onion and put aside for another use. Cut the green ends into 5cm lengths. Using a very sharp knife, cut the spring onion lengthwise 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 (about 1 hour).
3 Clean any small pieces of shell away from the oyster; try to 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.
4 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.