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.

Yield: 4 servings (serving size: 3 oysters)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 37
  • Calories from fat: 27%
  • Fat: 3.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.1g
  • Carbohydrate: 2.5g
  • Fiber: 0.1g
  • Cholesterol: 23mg
  • Iron: 2.9mg
  • Sodium: 49mg
  • Calcium: 21mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Steamed Oysters with Chile, Ginger, and Coriander Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy