Steamed Oysters with Chile, Ginger, and Coriander

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)

Recipe from

Cooking Light

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


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.