Recipe: Oysters 3 ways



1 dozen natural oysters, shucked


1 small piece ginger, grated to make 1/2 teaspoon minced ginger

2 spring onions, sliced finely

1 teaspoon light soy sauce


1/2 teaspoon grated palm sugar

1 teaspoon fish sauce

1/2 teaspoon rice wine vinegar

1/4 Birds Eye chili, diced as small as you can (remove seeds for less heat)

1/2 teaspoon lime juice

1 spring onion, sliced finely to garnish


¼ rasher streaky bacon

50g cooked spinach

1 tbls breadcrumbs

½ spring onion, finely chopped

1 tbls chopped parsley

Pinch salt

1 drop tabasco

½ tbls EV olive oil

¼ teaspoon Ouzo or Pernod



For Chinese style, mix ginger, spring onions and soy sauce in a small bowl and then drizzle over 4 oysters. Place under a hot grill and grill until top of oyster is browning nicely.


For Thai style, mix palm sugar, fish sauce, rice wine vinegar, chili and lime juice in a small bowl. Drizzle over 4 natural oysters and then garnish with spring onions and/or coriander.


For American Rockefeller style, mix cooked bacon, spinach, breadcrumbs, spring onions and parsley in a blender and process to a crumb mixture. Add the salt, hot sauce, olive oil and Pernod and pulse until finely chopped but not puréed, about 10 seconds.  Place on oysters & grill until hot.