Iain Hewitson

Steamed oysters with Thai flavours

Ingredients

freshly shucked oysters
6 stalks coriander including roots, washed well
4 cloves garlic
4 small chillis, red
1tbsp Asian fish sauce
1tbsp caster sugar
1tbsp rock salt
juice of 3 limes

Method

Fill a wok or pot one third with water.

Top with a bamboo steamer and bring to simmer.

Process in a blender the coriander roots, garlic, chillies, fish sauce, sugar, salt and lime juice.

Put oysters on a plate, pour on sauce and steam until oysters are warm.

Add coriander leaves, put top back on steamer for a few seconds and then serve.

Note: Taste the sauce because it will differ in flavour depending on the variety of fish sauce, the heat of the chillies and the bite of the limes.