Another day, another seafood recipe. After whipping up the delicious Grilled Scallops with Lemon, Dill & Parmesan at the start of last week and still with a fridge full of fresh seafood from Sydney Fish Market, oysters were next on the menu. Here is my recipe for Oysters with Fried Ginger and Ponzu Sauce. A delicate little appetizer that does not lack in flavour.
Ponzu is a citrus and soy based sauce that is used in many Japanese dishes. It is easy to make at home and is great served with sashimi, grilled meats, as a dressing or marinade and in this case on freshly shucked oysters. After drizzling with my homemade Ponzu sauce I topped the oysters with some crispy fried ginger which added a great texture and tang making this recipe irresistible.
- 2 thumb-sized pieces of ginger
- Olive oil
- 1 tbsp soy sauce
- 2 tsp mirin (sweet rice wine)
- Juice of 1 lime
- Juice of half a lemon
- ¼ of a red chilli, finely diced
- 1 dozen freshly shucked oysters, on the half shell
- 1 spring onion, thinly sliced, to serve
- Peel the ginger and slice into small match sticks. Pour half a centimeter of olive oil in a frying pan on a medium to high heat. When the oil is hot add the ginger and fry for a 4-5 minutes or until brown and crispy. Remove from the pan and place on a paper towel to cool.
- For the Ponzu sauce mix together the soy sauce, mirin, lime juice, lemon juice and chilli.
- Place oysters on a serving dish. Drizzle each oyster with the Ponzu sauce and serve the remaining sauce on the side. Sprinkle with the fried ginger, garnish with spring onion and serve.