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:
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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