11 Apr irish oysters
As the weather starts to warm up and we open our windows to let in new spring air, it’s great to reflect that freshness in our suppers. Get your hands on some fresh oysters – ours came from Sligo via the brilliant Dublin 7 fishmongers Kish Fish (www.kishfish.ie) – and use our
Asian-influenced Irish Oysters
Ask your fishmonger about how to store and prepare oysters. They’ll know where you can get a good shucking knife, too.
1 tablespoon toasted sesame oil
3 tablespoons soya sauce
1 teaspoon grated ginger
Finely chopped chilli
A dozen Irish oysters
- In a small bowl, mix together the sesame oil, soya sauce and grated ginger.
- Shuck your oysters. This isn’t hard exactly but there is a knack to it which takes practice to master. Protect the hand that holds the oyster by wearing a thick oven glove or by wrapping it in a thick tea towel. This will also keep the oyster steady. Place the tip of the shucking knife at the base of the oyster’s hinge, which is at the narrower end of the oyster. Once your knife has penetrated the hinge, twist it until the hinge pops. Use your knife to carefully separate the shells. The oyster will be connected to the bottom shell, so carefully use your knife to separate the oyster from the shell. This makes for more dignified slurping. If you’re still unsure, head online where you’ll find a myriad of instructional videos on how to open an oyster.
- Place some crushed ice on a plate and place the freshly shucked oysters on top. Spoon about a teaspoon of your sesame oil mixture into each oyster, before topping with a sprinkling of finely chopped chilli. Serve immediately, as the oysters need to be consumed once shucked.
Storecupbard Essential: Toasted Sesame Oil
This nutty oil is a delicious secret weapon when used in stir-fries and Asian-influenced salad dressings. Apply with caution, however, as its strength in flavour can be over-powering.
This recipe was first published in The Irish Independent on April 9th