Refreshing Cucumber Vinaigrette Oysters
You either love them or hate them, but you can't deny oysters are the pearl of the ocean. And that's why I am so excited to share my latest recipe with you, my refreshing Cucumber Vinaigrette Oysters. As soon as the weather begins to warm up, I start thinking about seafood - and I can't stop. There's nothing that comes out of the ocean that I don't love including oysters, fish, octopus, prawns, lobsters, mussels, crayfish, Moreton Bay bugs, clams and lots more. And that's why I am so excited to share lots of seafood recipes over the spring and summer season. Have you tried my Thai Coconut Mussels yet? In fact, I am currently working on a Baked Coconut Fish recipe and so far, so good! Stay tuned for that recipe... Ok, back to these refreshing Cucumber Vinaigrette Oysters. I am excited to share this recipe because all you need to do is make a quick vinaigrette. Not satisfied with leaving it at just that, I have elevated the vinaigrette by adding small cubes of fresh cucumber to add a little bright textural pop in your mouth. Combined with the creaminess of the oyster and the cooling zing of the vinaigrette, you're left with a bright and refreshing flavour combination that will leave you wanting more oysters this summer. Read on for the recipe, I promise you won't be disappointed!
This recipe is so simple, trust me
It is, I promise. These oysters need to be served cold, very cold. So start by plating the oysters on a serving dish, cover with cling film and place in the freezer. Yes, the freezer. Don't be alarmed! The refreshing Cucumber Vinaigrette takes a couple of minutes to make and what we want to do is amplify and elevate the freshness of the oysters by making them as cold as possible before serving. In a medium mixing bowl whisk tamarind, rice wine vinegar, finely grated ginger and fresh lime juice with a fork. Pour the vinaigrette into a small serving dish (like the one featured in my photos) and set aside in the fridge. Remember, every element in this dish needs to be cold.
Take a cucumber out of the fridge and very finely dice it into small cubes. You'll need to use your own judgement as to how much diced cucumber you'll need but I found half a medium sized cucumber was plenty. But don't worry about it too much, if you need more cucumber you can always dice more. If you have too much, well just eat it! And don't worry about peeling the cucumber, you don't need to do that. Once the cucumber is ready, take the oysters and vinaigrette from the fridge. Spoon the vinaigrette into each oyster and sprinkle diced cucumber on top. Serve immediately with a glass of iced cold white wine, and enjoy!
Secret tips for success
My favourite oysters are Coffin Bay, but they're not available here in Noosa very often. My second favourite is Pacific Oysters, and if there is nothing else available, I will get Sydney Rock Oysters.
Make sure the oysters are already shucked.
Always buy and eat your oysters on the same day. The next day is fine, but don't wait to eat them any longer than that
A dozen oysters is perfect for 2 people.
If you live on the Sunshine Coast, I always get my seafood from the Noosa Seafood Market. If you live in Brisbane, I can recommend Morgan's Seafood in Scarborough; it's great!
A little note from me
Thank you so much for taking the time to read this recipe. I hope you feel inspired to make these refreshing Cucumber Vinaigrette Oysters! I know a lot of you are doing it tough in lockdown, so I hope this recipe brings you a little comfort and joy to your day.
If you loved this recipe please stay in touch with me on Instagram and Pinterest where I share lots of recipes every week. If you have any questions about this recipe or if you just want to say hello, I'd love to hear from you. Write to me at jaharn@smorkitchen.com or send me a DM over on Instagram. Happy cooking!
Servings
2
Prep Time
5 minutes
Ingredients
12 shucked oysters
2 tablespoons tamari
2 tablespoons rice wine vinegar
1/2 teaspoon finely grated ginger
1 lime
1 small cucumber
Directions
Start by plating the oysters on a serving dish, cover with cling film and place in the freezer. Yes, the freezer. Don't be alarmed! We want the oysters as cold as possible before serving.
In a medium mixing bowl whisk tamarind, rice wine vinegar, finely grated ginger and the juice from half a lime with a fork. Pour the vinaigrette into a small serving dish (like the one featured in my recipe) and set aside in the fridge.
Take a cucumber out of the fridge and very finely dice it into small cubes. You'll need to use your own judgement as to how much diced cucumber you'll need as it depends on the size of the cucumber.
Once the cucumber is ready, take the oysters and vinaigrette from the fridge. Spoon the vinaigrette into each oyster and sprinkle diced cucumber on top. Serve immediately with a glass of iced cold white wine, and enjoy!
