Fresh oysters bathed in a silken coconut cream and finger lime dressing with shredded coconut and makrut lime leaves topped with roe.






Skill level

Average: 2.5 (5 votes)


  • 12 rock oysters, shucked and removed from shell
  • 1 tbsp coriander leaves
  • 2 tbsp small Thai basil leaves
  • ½ young coconut, flesh thinly sliced (about 4 tbsp)
  • 1 long green chilli, seeded and cut into thin julienne
  • 1 red shallot, finely sliced
  • 2 tbsp finger lime pearls
  • 1 tbsp makrut lime juice
  • 4 makrut lime leaves, finely shredded
  • 2 tbsp trout or salmon roe

Coconut dressing

  • 2 small green chillies, coarsely chopped
  • 1 garlic clove
  • 125 ml (½ cup) coconut cream
  • 2 tsp caster sugar
  • 2 tbsp fish sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the dressing, pound the chilli and garlic in mortar and pestle until a paste forms. Place the coconut cream in a saucepan over medium heat and bring to a simmer. Stir in the chilli garlic paste, sugar and fish sauce, then as soon as it comes back to a simmer, take off the heat. Taste and adjust if necessary – it should taste, salty, hot and slightly sweet and creamy.
  2. Stir the oysters into the dressing to warm through, then remove with a slotted spoon and tip into a bowl. Add the herbs, coconut flesh, chilli, shallot and finger lime pearls to the oysters and toss to combine. Stir in the lime juice and about 80 ml (⅓ cup) coconut dressing or just enough to moisten.
  3. Arrange the oyster salad on serving plates, scatter shredded lime leaves and trout roe over the top and serve immediately.  


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.