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.