Loch Fyne Oysters With Soy And Ginger

Loch Fyne Oysters With Soy And Ginger. Hello friends, so how are you today?

Oysters, anyone? Honestly, I have never tried an oyster, have you? So has I have never cooked them or eaten them before today’s post is left to the experts: Guest Post Credits- Loch Fyne Osyters.

Loch Fyne Oysters with Soy and Ginger.

Loch Fyne Oysters with Soy and Ginger:


24 each 90/105 gm Loch Fyne Oysters

50ml sweet dark soy sauce

20gms peeled and finely chopped fresh ginger

1 clove og garlic finely chopped

50gms red pepper finely chopped

100gms spring onions prepared and cut on a angle

150ml extra virgin rapeseed oil

2 heads pak choi

Freshly milled black pepper


Loch Fyne Oysters with Soy and Ginger Method:

heat the oven to 160 degrees c

place the soy sauce, garlic, red pepper, ginger and rapeseed oil in a medium pan, warm and allow to infuse, reserve warm

open the oysters, remove from the shell drain off the juices and strain through a fine chinois(sieve)

reserve the base deep shell, wash and dry, arrange on a baking sheet and heat through the oven

make sure the oysters are free from any shell

heat a frying pan and quickly stir fry the pak choi in 25ml of the sauce infusion and some of the oyster juice, reduce over a high heat, reserve hot

place the oysters in the half shells and heat through the oven for 2 minutes

bring the sauce to the boil add the spring onions, remove from the heat

take the oysters from the oven, arrange 6 per plate, spoon the sauce over the oysters and serve with the pak choi, serve the extra sauce in a dish

Chefs Note: No need to use any salt in this dish!

Guest Post Credits- Loch Fyne Osyters

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Kit @ i-lostinausten
    5 March 2012 / 09:50

    Wow! These dish look so gourmet! Very nice presentation! Love it! 🙂

    • Clairejustine
      6 March 2012 / 06:41

      Thanks for the comment 🙂