I love oysters, slippery, briny little suckers, but as much as I love a classic mignonette or just a squeeze of lemon, its fun to mix it up – pineapple and chilli salsa, miso butter, hell even chimichurri works a treat, but a super simple Vietnamese nuoc cham is a cinch to whip up and really delicious over freshly shucked oysters. Did I mention they're a fantastic hangover cure? Sweet, salty, and sharp with lime while packing a spicy punch of heat from birds eye chilli, these are especially delicious topped with a little spring onion, coriander leaves (which I didn’t have), a little zest of lime, crispy shallot and fried garlic, both of which you can either make yourself or pick up in a good Asian grocery store. I've upped the sugar content a little more than normal to counter the already salty oysters.
a dozen or so freshly shucked oysters
Juice of 1 lime
A little lime zest
4-5 tablespoons of fish sauce
1-2 tablespoons water
1 tablespoon caster sugar
1 birds eye chilli, sliced
1 clove of garlic, sliced
crispy shallots and garlic
Coriander or kaffir lime leaves (optional)
Mix together the water, fish sauce, lime, fresh garlic, chilli and sugar. Youre looking for a balance of salty, sweet, sour and hot so tweak it to taste.
Carefully shuck your oysters leaving a little of their shell water (liquor) behind and spoon over the dressing. Top with crispy garlic, shallots and a little spring onion then grate over a little lime zest and you're done! A little finely sliced kaffir lime would go astray either.