While this dish has a double-hit of wasabi in the dressing, it uses fresh wasabi, which has a grassy flavour and much more of a subtle kick. Just the thing for sweet and briny Tassie oysters.
- 2 golden French shallots, finely chopped
- 60 ml (¼ cup) rice vinegar
- 1 lemon, juiced
- ¼ tsp grated ginger
- 1 wasabi stem, finely sliced
- 1 tsp sugar
- ½ tsp salt
- 1 kg rock salt, to serve
- 24 Tasmanian oysters, shucked
- 1 wasabi root, lightly scraped
- wasabi leaf, for garnish
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.
- Combine the shallot, rice vinegar, lemon juice, ginger, wasabi stem, sugar and salt in a small bowl. Taste and adjust the seasoning to taste.
- Place the rock salt on a plate and the arrange oysters on top.
- Grate the wasabi with a wasabi grater and serve with the oysters, garnished with wasabi leaf.
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Photography by Adam Liaw.