Steamed Oysters with Chile, Ginger, and Coriander

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In the heart of downtown Melbourne is a little restaurant called Stella. It serves dishes like this one that are big on flavor.
4 servings (serving size: 3 oysters)


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12 oysters on the half shell, drained
2 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine)
12 small cilantro sprigs
2 tablespoons thinly sliced peeled fresh ginger
1 small fresh red chile, halved lengthwise, seeded, and cut into 12 thin strips
1/4 teaspoon Szechwan peppercorns, crushed


Arrange 6 oysters on the half shell in a vegetable steamer. Combine vinegar and mirin in a small bowl, and stir well. Drizzle 1 teaspoon vinegar mixture over each oyster; top each with 1 cilantro sprig, 1 slice of ginger, and 1 strip of chile. Sprinkle half of crushed peppercorns over oysters. Steam, covered, 2 minutes or until edges of oysters curl. Repeat procedure with remaining oysters, vinegar mixture, cilantro, ginger, chile, and peppercorns. Serve warm.

Created date

April 2004

Nutritional Information

Calories 37
Caloriesfromfat 27 %
Fat 3.1 g
Satfat 0.3 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 3.1 g
Carbohydrate 2.5 g
Fiber 0.1 g
Cholesterol 23 mg
Iron 2.9 mg
Sodium 49 mg
Calcium 21 mg