Pacific oysters with ponzu sauce

Anna Kidman

I prefer to cook my oysters just a little to taste more of the creaminess of the oysters as well as the texture.

Ponzu sauce

1 Tbsp	Mirin
60 ml	Soy sauce
40 ml	Vinegar
20 ml	Lime juice
1 pinch	Dashi

Ingredients

12	Oysters (Main)

To garnish

2 cups	Ice, shaved
1 sprinkle	Tobiko, flying fish roe from fish and Asian markets, a little over each oyster
1 small handful	Edible flower
1 small handful	Microgreens

Directions

1. Bring mirin to the boil in a small pot. Remove from heat and add the soy, vinegar, lime juice and dashi. Set aside.
2. Remove oysters from the shell. Wash the shells and place them on top of ice or just a plate.
3. Bring some water to the boil in a medium-sized pot and reduce the heat to simmer. Add oysters and poach them for 30 seconds. Remove the oysters from the hot water and put them back in each shell. Drizzle with ponzu sauce (don't use too much) and add tobiko.
4. Garnish with edible flowers and micro herbs if you have them.

See Sachie'sThai fish pie recipe