Oysters with pickled ginger and native finger lime dressing

Monday, October 21, 2019
Pay homage to Australia’s best oysters with this picked ginger and native finger lime dressing - tart, with a touch of bitterness, and just a hint of sweet from the pickled ginger.

Appellation Merimbula Oysters received a gold medal in the 2019 Australian Food Awards.

First, make dressing
Combine the lime juice, pickled ginger, mirin, rice wine vinegar, soy sauce and sesame oil in a mixing bowl. Whisk until well combined.

Prepare the finger lime caviar

When cut open, finger limes release tiny caviar-like pearls that are just bursting with flavour and juice.

Ingredient list
1 tbs lime juice
1 tsp finely chopped pickled ginger
¼ cup mirin
1 tbs rice wine vinegar
2 tsp light soy sauce
1 tsp sesame oil
12 freshly-shucked Appellation Oysters (Merimbula)
4-6 finger limes* (depending on size)
Lime wedges for serving

Arrange the oysters and serve
Arrange the raw oysters on a bed of ice with the lime wedges on a serving platter. Spoon dressing over oysters. Sprinkle with finger lime caviar and micro-shiso and serve.