Name: Victor Liong’s Pacific oysters with sea treasures
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: Rock salt, to serve; 16 Pacific oysters, freshly shucked; 12 scallops, roe removed, quartered; Ocean trout roe, shiso fumi furikake (see note), finely chopped chives, and julienned ginger, to serve; Ginger vinaigrette; 125 ml (½ cup) rice vinegar; 100 gm sugar syrup (see note); 4 cm piece dried kombu (optional); 2 tsp finely grated ginger; White soy marinade; 60 ml (¼ cup) white soy sauce; 2 tsp caster sugar; ¾ tsp rice vinegar

Victor Liong’s Pacific oysters with sea treasures

“An opulent, easy starter that showcases the bounty of local seafood.”

Makes 16

Prep

20M

Cook

Total

25M

“I use Pacific oysters because the shells are cup-shaped and hold ingredients easily. This goes perfectly with Champagne and good tidings,” says Victor Liong. Begin this recipe a day ahead.

Ingredients

Rock salt, to serve

16 Pacific oysters, freshly shucked

12 scallops, roe removed, quartered

Ocean trout roe, shiso fumi furikake (see note), finely chopped chives, and julienned ginger, to serve

Ginger vinaigrette

125 ml (½ cup) rice vinegar

100 gm sugar syrup (see note)

4 cm piece dried kombu (optional)

2 tsp finely grated ginger

White soy marinade

60 ml (¼ cup) white soy sauce

2 tsp caster sugar

¾ tsp rice vinegar

Method

1.For ginger vinaigrette, place ingredients in a bowl with 60ml water and stir to combine; refrigerate overnight. Strain through a fine sieve, discard solids and reserve vinaigrette.

2.For white soy marinade, place ingredients in a bowl with 100ml water, and whisk until sugar dissolves. Add scallops, toss to coat and stand to marinate for 10 minutes; drain.

3.Cover a large serving plate with rock salt and arrange oysters. Divide scallops among oysters and drizzle each oyster with ginger vinaigrette. Spoon over trout roe and scatter with shiso seasoning and chives. Serve with ginger to the side.

For sugar syrup, bring equal parts sugar and water to the boil to dissolve sugar; cool. Keep refrigerated in an airtight container for 3 months. Shiso fumi furikake is available from Asian and Japanese grocers.
Notes

Victor Liong

Styling by Lee Blaylock