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Victor Liong’s Pacific oysters with sea treasures

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

Photo: Mark Roper

Mark Roper
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“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

Ginger vinaigrette
White soy marinade

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

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