• Tasmanian oysters with wasabi stem (Adam Liaw)Source: Adam Liaw

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.




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  • 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

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. Combine the shallot, rice vinegar, lemon juice, ginger, wasabi stem, sugar and salt in a small bowl. Taste and adjust the seasoning to taste.
  2. Place the rock salt on a plate and the arrange oysters on top.
  3. Grate the wasabi with a wasabi grater and serve with the oysters, garnished with wasabi leaf.


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

Photography by Adam Liaw.