Ginger, soy, spring onion: no offense to purists, Carrie Solomon prefers to accompany her oysters with this “Addictive Japanese-inspired sauce [qui] is unanimous among fans (and less fans!) ” mollusk. A recipe to find in the book Raw fish (or almost!) (Editions de La Martinière, 160 pages, 19.90 euros), in which the author and culinary consultant offers 60 virtuous recipes from sustainable fishing.
Preperation : 15 minutes
Rest : 15 minutes
Ingredients for 24 oysters
- 24 oysters no 4
- 1 scallion or 1 shallot
- 2 tablespoons of grated ginger
- 3 tablespoons of soy sauce
- 2 tablespoons of sesame oil
- the juice of 1 lime
- 1 tablespoon of cilantro, minced
- 1 tablespoon of caster sugar
Step 1: the sauce
Slice the onion to the green part. Mix with the grated ginger and the rest of the ingredients. Keep in the refrigerator for 15 minutes, the time to open the oysters.
Step 2: training
Distribute the sauce over the oysters, mince the rest of the scallion, sprinkle over it and serve immediately.