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


  1. heat the oven to 160 degrees c
  2. place the soy sauce, garlic, red pepper, ginger and rapeseed oil in a medium pan, warm and allow to infuse, reserve warm
  3. open the oysters, remove from the shell drain off the juices and strain through a fine chinois(sieve)
  4. reserve the base deep shell, wash and dry, arrange on a baking sheet and heat through the oven
  5. make sure the oysters are free from any shell
  6. 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
  7. place the oysters in the half shells and heat through the oven for 2 minutes
  8. bring the sauce to the boil add the spring onions, remove from the heat
  9. 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

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
    5th March 2012 / 9:50 am

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

    • Clairejustine
      6th March 2012 / 6:41 am

      Thanks for the comment 🙂

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