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Steamed Oysters with Chile, Ginger, and Coriander

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.