Recently, the “Oyster Enthusiast Group” on social media has been very popular, and BigBoy is also taking the opportunity to join the group. Eating oysters in the hot summer not only cools you down but also is very appetizing.
Which Oyster Shall we Use?
When making pickled oysters, if you find fresh, shuck-at-home oysters too expensive and bucket oysters not suitable for raw consumption, the best choice would be Japanese imported ready-to-eat oysters available on the market. Generally, Japanese oysters are classified into two main types: winter oysters and summer oysters, which are available during their respective seasons. For raw consumption, summer oysters are typically recommended because there are fewer pathogens in seawater during the summer months, making them safer to eat raw.
How to choose the best oysters?
On the market, Japanese oysters are generally sourced from Miyagi Prefecture and Hyogo Prefecture. While oysters are delicious, buying them randomly for consumption can lead to stomach discomfort. Therefore, there are some things to be mindful of when buying them. First, check the packaging to see if it states "for raw consumption" or "sashimi grade"; only oysters labeled with these terms can be eaten raw. Secondly, note the expiration date; typically, they should be consumed within 1-2 days of purchase. Also, opt for oysters with sealed packaging to ensure they remain free from bacteria growth.
Fresh oysters, with their plump, tender flesh and rich, sweet flavor, offer endless culinary possibilities. The simplest and most direct way to enjoy them is by dipping in soy sauce and Japanese mustard, or squeezing a bit of lemon juice over them. However, Big Boy prefers marinated oysters. The essence of marinated oysters lies in the marinade sauce, which varies in flavor depending on the recipe. This enhances the layers of taste in the oysters significantly. Moreover, marinating oysters extends their shelf life, allowing you to enjoy their delightful flavor anytime straight from the fridge.
This time, Big Boy is going all out with oysters, making three different flavors of marinated oysters in one go. In addition to the popular Teochew-style marinated oysters, I've also prepared Korean and Thai styles. Perfect for enjoying in the hot summer days, they're refreshing and incredibly appetizing. If you love oysters, you definitely don't want to miss this! The video is ready for you, and there are detailed written recipes below for you to explore.
Ingredients
Cantonese-Style：
Oyster | 300g |
|---|---|
Rice Wine | 80ml |
Garlic | 4 cloves |
Ginger | 1 slice |
Bird's eye Chilli | 1 pc |
Coriander | 1 bunch |
Soy Sauce | 2 tbsp |
Chinkiang Vinegar | 2 tbsp |
Sesame Oil | 1 tbsp |
Sugar | 2 tsp |
Spring Onion | to taste |
Korean-style：
Oyster | 300g |
|---|---|
Korean Rice Wine | 80ml |
Radish | 200g |
Salt | 1 tsp |
Chilli Powder | 1 tbsp |
Garlic | 3 cloves |
Sugar | 2 tbsp |
Kombu Sauce | 1 tbsp |
Mirin | 1 tbsp |
White Vinegar | 1 tbsp |
Soy Sauce | 1 tbsp |
Gochujang (Korean Chilli Paste) | 1 tbsp |
Sesame | to taste |
Thai-Style：
Oyster | 300g |
|---|---|
Lime | 2-3 bulb |
Fish Sauce | 1 tbsp |
Ginger | 2 slices |
Bird's eye Chilli | 1 pc |
Coriander | 1 bunch |
Sugar | 2 tbsp |
Garlic | 3 cloves |
Shallot | 2 bulbs |
Lemongrass | 1 stick |
Steps
Cantonese-Style：
1. Soak the oysters in rice wine for 10 minutes, then drain well (keep them in the refrigerator while soaking).
2. Finely chop garlic, ginger, Thai chili peppers, coriander, and scallions. Mix them with soy sauce, Chinkiang vinegar, sesame oil, and sugar until well combined.
3. Pour the prepared marinade over the oysters, mix well, then refrigerate for 30 minutes before serving.
Korean-Style：
1. Peel and cut daikon radish into thin strips. Sprinkle with 1 teaspoon of salt and let it marinate for 15 minutes. Drain the excess moisture. After draining, mix in chili powder and set aside.
2. Soak the oysters in Korean soju for 10 minutes, then drain well (keep them in the refrigerator while soaking).
3. Grind garlic into garlic paste.
4. Mix garlic paste with sugar, Kombu Sauce, mirin, white vinegar, soy sauce, and Korean gochujang until well combined.
5. Pour the prepared marinade and pickled daikon radish over the oysters, mix well, then refrigerate for 30 minutes before serving. Sprinkle with sesame seeds for added flavour when serving.
Thai-Style：
1. Soak the oysters in the juice of half a lime for 10 minutes (keep them in the refrigerator while soaking).
2. Finely chop bird’s eye chilli, ginger, garlic, shallots, lemongrass, and cilantro.
3. Mix the freshly chopped ingredients with fish sauce, sugar, and the juice of 2-3 limes.
4. Pour the prepared marinade over the oysters, mix well, then refrigerate for 30 minutes before serving.
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