Oysters four ways

Soy, rice wine vinegar & wakame

  • 50ml Kikkoman soy
  • 50ml rice wine vinegar
  • Punnet wakame or seaweed salad (noodle bento)
Method

Mix soy & vinegar then lace oyster with mix & top with wakame.

Lime & wasabi

  • 100ml of vegetable
  • 1 tbs crushed garlic
  • 100ml lime juice
  • 1 tbs sugar
  • 1 tube wasabi
  • Cracked pepper & salt
Method

Heat oil in saucepan remove from heat & add garlic don’t let it burn, add lime juice, sugar, wasabi & season. Whisk to combine, chill in fridge till ready to use.

Red wine vinaigrette

  • 1 golden shallot / red onion
  • 100ml red wine vinegar
  • 50ml olive oil    
  • 1 tbs sugar
  • Cracked pepper & salt
Method
  • Fine dice shallot, add vinegar, olive oil, sugar & season. Mix well & spoon onto oyster.

Sour cream & salmon roe

  • 300g sour cream
  • 100gm jar salmon roe
Method

Mix sour cream with cracked pepper & a little salt & spoon onto chilled oysters. Then add a small amount of salmon roe on top of the sour cream.

By Chef Jeremy Hartwich