Lindisfarne Oysters with an Asian Dressing

Oysters are one of those ingredients when you just have to applaud the first person ever to eat one for their bravery. Im not a fan of them deep fired and battered but this Asian dressing works so well with the ozone fresh saltiness of the meat. Also id suggest you eat oysters at a minimum of half a dozen. Please do go to your fishmongers to get them as you want them as fresh as possible.


You will need:

6 Oysters Per person


For the dressing:

8 tbs Light Soy

Juice of 1/2 a lime

1/2 inch of very finely chopped ginger

1 tsp Chopped Coriander stalks

1/2 Red chilli finely diced

1 tbs Finely Chopped Blanched Samphire

1/2 tsp Palm Sugar or honey if you don’t have it.

  1. First blanch the Samphire for around a minute in boiling water then very finely dice it. Add it to a bowl with the rest if the dressing ingredients . Give it a good stir to make sure the sugar has dissolved.
  2. Shucking an Oyster is hard there’s no getting away from it. Ideally you’ll need an Oyster knife. Insert the point in to the hinge of the shell with the flat side on the top and gently prize it open. As it begins to open run the knife along the flat side of the shell as close as possible. When the shell is open I find it easiest to release the meat by using a teaspoon and running it under the Oyster. Once you have released it turn the Oyster over ready for your dressing.
  3. Arrange the Oysters on a plate then carefully spoon over your dressing ensuring you get a bit of everything on there.

Crack open a bottle of fizz or a Tsingtao and dig in!



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