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

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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

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

Preparation

  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.
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