Ingredients
- 3 dozen NZ Pacific oysters, half shell
- Fresh coriander for garnish
- Lime wedge for garnish
- Pesto Ingredients:
- 50g fresh coriander, roughly chopped
- 2g ground coriander seeds, toasted
- 1 small red chilli (medium heat), chopped
- 0.5 clove fresh garlic, crushed
- 10ml sweet red chilli sauce
- 4 drops Thai fish sauce
- 20g sesame seeds, lightly toasted
- 3 small kaffir lime leaves chopped
- 1 fresh lime, juiced and zest of half
- 100ml soy oil
- Salt to taste
Recipe also works with: Pacific oysters
Method
- Combine all the Pesto ingredients except the salt, oil, and lime juice into a food processor and blend together thoroughly.
- Slowly add the oil to thin the mixture.
- Finish with the lime juice to sharpen the pesto and season with salt to taste.
- To serve, dress the top of the oysters with the pesto and allow to marinate for approx 30 minutes in a chiller before serving.
- Garnish with fresh coriander stems & lime wedges.
Species used in this recipe
Bluff (dredge) oysters Mãori Name: Tio
Bluff oysters, also known as dredge oysters, belong to the Ostreidae family (oysters). There is a similar species in Chile.
Pacific oysters
The Pacific oyster belongs to the Ostreidae family (oysters).