Oysters au naturel Down Under

Oyster farmers at Australia's Coffin Bay. John White / for China Daily

Recipe | ASIAN-STYLE FRESH OYSTER CEVICHE

Ingredients (serves 4):

12 freshly shucked oysters on the half shell

1 red shallot, thinly sliced

1 bunch fresh coriander, chopped

2 red chili, thinly sliced

1 tbsp fish sauce

1 tsp sugar

Juice of 1 lemon

Salt and pepper to taste

Crushed ice cubes

Method:

1. Combine all ingredients except the oysters. Mix well and taste to

adjust seasoning.

2. Put ice cubes into a large plastic bag or between two clean kitchen towels and bash hard to break up. Place ice on a large platter.

3. Arrange oysters on a serving platter and garnish with lemon wedges.

4. Place serving platter over ice, spoon sauce over oysters and serve at once.

Food Notes:

This recipe is best suited for very fresh oysters. The tangy fish sauce and lemon juice "cook" the oysters while the red chili adds bite. You can also add fresh dill if you can find it in the market. Tender fennel tops make a good substitute as well.

STEAMED OYSTERS WITH SCALLIONS & GINGER

Ingredients (serves 4):

12 freshly shucked oysters on the half shell

100 g glass noodles (fensi), soaked in cold water

1 stalk scallion (spring onions), thinly sliced along a long diagonal

5-cm knob young ginger, skinned and finely shredded

1 tsp corn starch

1 tsp sesame oil plus 1 tsp light soy sauce

Salt and pepper

Method:

1. Divide the softened glass noodles into 12 portions and place on the half-shells.

2. Lightly dust the oysters with the corn starch and place an oyster each on top of the glass noodles.

3. Place oysters in a steamer that is already rapidly boiling. Steam for three minutes, no more.

4. Sprinkle oysters with sesame oil mixture and serve at once.

Food Notes:

This is a classic recipe used by Cantonese chefs for scallops and oysters. The secret is the light dusting of corn starch on the oysters. This not only gives the cooked shellfish a smooth velvet coating but it also prevents them from shrinking too much during cooking. The glass noodles are added to catch the sweet natural juices that seep out during steaming.