oysters with pickled ginger dressing

  • ¼ cup (60ml) mirin (Japanese rice wine)
  • 2 teaspoons soy sauce
  • 1 teaspoon lime juice
  • 1½ tablespoons finely shredded pickled ginger
  • 12 oysters, freshly shucked
  • micro (baby) shiso leaves (optional)+, to serve
  • lime wedges, to serve
  1. Place the mirin, soy, lime juice and ginger in a small bowl and whisk to combine. 
  2. Place the oysters on a serving plate and spoon the dressing on top. Sprinkle with the shiso leaves and serve with lime wedges. Serves 4

+ If you can’t find micro shiso leaves, you could use any micro or small herb leaf available from supermarkets or greengrocers.

Wine note: We have paired this recipe with Cloudy Bay Sauvignon Blanc 2019 which has subtle tropical notes, with hints of passionfruit backed by zesty citrus, orchard blossom and kaffir lime. 

Photography: Con Poulos

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