by kianlam
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kianlam's Notes:
Expand24 oysters Ask a question about this ingredient
1/2 ounce dried tangerine peel (陳皮) Ask a question about this ingredient
2 dried sour plum (話梅) Ask a question about this ingredient
1 teaspoon minced fresh ginger Ask a question about this ingredient
2 teaspoons soy sauce Ask a question about this ingredient
1 tablespoon Shaoxing cooking wine (紹興料酒) Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
1 cup water Ask a question about this ingredient
1 tablespoon vegetable oil Ask a question about this ingredient
kumquats and cilantro for garnish Ask a question about this ingredient
Clean and shuck the oysters and arrange them on the half shell on two round platters that can fit in two steamers. Be sure to retain as much of the oyster liquor in the half shell as possible during shucking. Keep the oysters refrigerated until ready to steam.
Ask a question about this stepGently simmer the tangerine peel, dried sour plums, minced ginger, soy sauce, wine, sugar and water in a small 1-quart saucepan. Cook for about 15 minutes then cool slightly. Take the sour plum out and scrape the pulp off the pit then set aside. Take the tangerine peel out and mince it into a paste. Return both the sour plum pulp and tangerine peel paste to the liquid. Finally add the vegetable oil to the sauce and keep warm over very low heat. Alternatively you can use a blender to make the sauce being careful to maintain a rough consistency.
Ask a question about this stepWhen ready to serve steam the oysters over boiling water for about three minutes. Do not overcook the oysters. Then cover the oysters with about half teaspoonful of the sauce. Garnish each oyster with a slice of kumquat and a small cilantro leaf. Serve immediately.
Ask a question about this step
Rick Field is the founder of the pickle company Rick's Picks.
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