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David Chang's oysters with spicy fennel

Australian Gourmet Traveller recipe for oysters with spicy fennel.

By David Chang
  • 15 mins preparation
  • 5 mins cooking plus standing
  • Serves 6
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Oysters with spicy fennel
"Oysters are a perfect food, easy to serve for a dinner party. Whatever you do, don't puncture the flesh of the oysters themselves."


  • 1 fennel bulb (about 400gm), plus 1 tbsp finely sliced fronds
  • 200 ml rice vinegar
  • 40 gm white sugar
  • 2 small red chillies, seeds removed, thinly sliced
  • 18 unshucked Sydney rock oysters


  • 1
    Finely dice fennel, place in a deep bowl and set aside.
  • 2
    ring vinegar, sugar, chilli and 100ml water to the boil in a saucepan, pour over diced fennel, stand to infuse (2 hours), then add reserved fronds.
  • 3
    Shuck oysters and serve over crushed ice with spicy fennel dressing.


Drink Suggestion: Crisp, lean young Hunter semillon. Drink suggestion by Max Allen