Name: Fresh oyster platter with three dressings
Cook time: 15 min
Total time: 15 min
Ingredients: 24 fresh oysters (600g), chilled; 2 teaspoon finely grated lime rind; 2 tablespoon salmon roe; 2 teaspoon white sesame seeds, toasted; Ponzu dressing; 5 x 2cm (1.5 inch) pieces kelp (konbu); 1 1/2 tablespoon japanese soy sauce; 1 1/2 tablespoon sake; 2 teaspoon lemon juice; 2 teaspoon lime juice; 2 teaspoon mirin; 2 teaspoon rice vinegar; 2 teaspoon bonito flakes; 1/2 teaspoon caster (superfine) sugar; Wasabi dressing; 1/4 cup (60ml) rice vinegar; 1 tablespoon pouring cream; 2 teaspoon wasabi paste; 2 teaspoon mirin; 1/2 teaspoon caster (superfine) sugar; Ginger dressing; 1 1/2 tablespoon rice vinegar; 1 1/2 tablespoon sake; 1 tablespoon japanese soy sauce; 1 centimetre (½-inch) piece fresh ginger (5g), grated; 1 teaspoon caster (superfine) sugar; 1/2 teaspoon sesame oil

Fresh oyster platter with three dressings

Nothing says decadence quite like a platter of fresh oysters. Drizzle them with these three fresh, fragrant and delicious Asian inspired dressings and watch them disappear.

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Makes 24 Item

Cook

15M

Ingredients

24 fresh oysters (600g), chilled

2 teaspoon finely grated lime rind

2 tablespoon salmon roe

2 teaspoon white sesame seeds, toasted

Ponzu dressing

5 x 2cm (1.5 inch) pieces kelp (konbu)

1 1/2 tablespoon japanese soy sauce

1 1/2 tablespoon sake

2 teaspoon lemon juice

2 teaspoon lime juice

2 teaspoon mirin

2 teaspoon rice vinegar

2 teaspoon bonito flakes

1/2 teaspoon caster (superfine) sugar

Wasabi dressing

1/4 cup (60ml) rice vinegar

1 tablespoon pouring cream

2 teaspoon wasabi paste

2 teaspoon mirin

1/2 teaspoon caster (superfine) sugar

Ginger dressing

1 1/2 tablespoon rice vinegar

1 1/2 tablespoon sake

1 tablespoon japanese soy sauce

1 centimetre (½-inch) piece fresh ginger (5g), grated

1 teaspoon caster (superfine) sugar

1/2 teaspoon sesame oil

Method

1.For ponzu dressing, wipe kelp with damp cloth; cut into strips. Combine kelp with remaining ingredients in small bowl. Cover; refrigerate 24 hours. Strain through muslin or fine sieve into small bowl.

2.For wasabi dressing, whisk ingredients in small bowl until smooth. Cover; refrigerate 30 minutes.

3.For ginger dressing, combine ingredients in small bowl.Cover; refrigerate 30 minutes.

4.Arrange oysters on platter. Drizzle eight oysters with ponzu dressing; sprinkle with rind. Drizzle eight oysters with wasabi dressing; top with roe. Drizzle remaining oysters with ginger and sesame dressing; sprinkle with seeds.

Each dressing makes ⅓ cup (80ml) and is enough to dress 24 oysters.
Note

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