Oysters with Ginger Lemongrass Ponzu

I was smitten by the simple way of preparing fish in Italy and France. Baked whole or as fillets then dressed simply in own juices with olive oil, lemon juice and capers. Perfection.

Cooking Time: 60 mins | Cooking Method: Stove top

Servings: 2 | Author: Nurtured Seafood

Ingredients

Ponzu Sauce

• 60g sugar

• 180ml rice wine vinegar

• 160ml soy sauce

• 1 fresh squeezed lemon, juice plus zest

• 1 fresh squeezed orange, juice

• 2tsp benito 􀃙akes

• 30g kombu

Salt foam

• 2tsp salt

• 200ml water

For the dish

• 12 NZ Pacifi􀃘c oysters, half shell

• 125g fresh ginger root, peeled and chopped

• 3 stalks lemongrass root, bottom ⅓ only, bruised

• 20ml tamari (wheat free soy sauce)

• 130ml ponzu sauc

• 250ml water

• 2 leaves gelatin

• fresh ground white pepper to taste

• herb for garnish eg shiso cress

Instructions

Ponzu sauce

In a stainless steel saucepan dissolve the sugar & vinegar, remove from the heat & add all the other

ingredients. Allow to cool & transfer to a container, place in a refrigerator & allow to infuse for a few

hours. Strain through a 􀃘fine sieve & store in a container with a lid in the refrigerator.

Salt foam

1. In a small sauce pan bring the water & salt up to the boil & then allow to cool to room temperature. Using an immersion stick blender, aerate the salt water till small bubbles form. This method will need to be repeated to maintain a supply of foam.

2. The foam can now be scooped off & served.

For the dish

1. Loosen the oyster from the shell, leaving loosened meat in the shell.

2. Place ginger, lemongrass, tamari, ponzu, water & any oyster juice in a stainless steel pot & bring to the boil, reduce the heat & allow to simmer. Reduce the mixture by half, then remove from heat & pass through a 􀃘fine strainer reserving the liquid only in a bowl. Season with pepper.

3. Soak the gelatine leaves in cold water to allow to soften, then remove from water, squeeze out any excess water & add to the hot ginger lemongrass ponzu liquid.

4. Stir the mixture over a bowl of ice to allow to cool, stir constantly until it gels to a thick loose consistency.

5. Spoon over the oysters, gar􀃘nish with salt foam & herb garnish.

Note: Benito 􀃙akes, kombu & tamari can all be found in an Asian food store or in some supermarkets.