- 2 dozen Sydney rock oysters, shucked
- Rock salt or crushed ice, to serve
- 160 gm finely shredded red cabbage
- 2 tsp sea salt flakes
- 30 gm caster sugar
- 125 ml (½ cup) rice vinegar
- 1 tbsp finely grated ginger
- 100 ml lime juice, or to taste
- 1 long red chilli, seeded, finely chopped
- 2 garlic cloves, finely grated
- 2 makrut lime leaves, stems removed, finely shredded
- 1 tbsp finely chopped lemongrass stalk (white part only)
- 2 tbsp fish sauce
- 1 tbsp caster sugar
- 2 red radishes, cut into julienne
- 1 small Lebanese cucumber, halved lengthways, seeded, finely chopped
- 1To make cabbage and ginger tsukemono, place cabbage in a large colander over a bowl, add salt and toss to combine. Stand for 20 minutes. Meanwhile, combine, sugar, vinegar and ginger in a small saucepan over medium heat and stir until sugar dissolves (5-6 minutes). Cool. Squeeze moisture from salted cabbage and place in a bowl. Pour over vinegar mixture and toss well to combine. Refrigerate for 1 hour or until chilled.
- 2To make radish, cucumber and lime dressing, place ingredients, except radish and cucumber, in a blender and blend until smooth. Transfer to a bowl with radish and cucumber, refrigerate for 30 minutes to chill. Adjust the seasoning of the dressing to taste; it should be equally sweet, sour and salty.
- 3Arrange oysters over rock salt (or crushed ice) on a large platter with the two dressings in small bowls on the side. Top half the oysters with one dressing and the half with the other.
Store unshucked oysters in an open container, covered with a damp cloth, at a consistent temperature between 10°C and 16°C. If stored like this they will remain in good condition from purchase for up to 7 days. Temperature fluctuations will stress oysters and reduce their shelf life.