Iain Hewitson

Steamed oysters with Thai flavours


freshly shucked oysters
6 stalks coriander including roots, washed well
4 cloves garlic
4 small red chillies
1tbsp Asian fish sauce
1tbsp caster sugar
1tbsp rock salt
juice of 3 limes


Fill a wok or pot one third with water.

Top with a bamboo steamer and bring to simmer.

Process in a blender the coriander roots, garlic, chillies, fish sauce, sugar, salt and lime juice.

Put oysters on a plate, pour on sauce and steam until oysters are warm.

Add coriander leaves, put top back on steamer for a few seconds and then serve.

Note: Taste the sauce because it will differ in flavour depending on the variety of fish sauce, the heat of the chillies and the bite of the limes.

Steamed oysters with Thai flavours