Oysters On A Bed Of Smoked Salt With Mango, Chilli And Green Oil

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Oysters On A Bed Of Smoked Salt With Mango, Chilli And Green Oil
Main INGREDIENTS
  • Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Shallow Casserole
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Cast Iron Shallow Casserole
Ingredients
Method

Ingredients

  • 12 Freshly shucked large Oysters
  • 1 Ripe mango, finely diced
  • Radish sprouts, to garnish
  • Micro basil leaves, to garnish
Green Oil:
  • 30g parsley
  • 10g basil
  • 10g chives
  • 10g mint
  • ½ cup almond oil
Coconut Dressing:
  • 1 cup Coconut milk
  • 2 Lime zested and juiced
  • ½ clove garlic finely chopped
  • Red onion, finely sliced
  • Chilli, sliced to serve
  • Smoked salt, for the base

  • Method

  • 1
    To make the green oil, blanch the fresh herbs in boiling salted water for a few seconds until vibrant green. Plunge them into iced water to refresh and keep the colour. Drain and squeeze out any excess water. Blend in a food processor with the almond oil and strain through a cheese cloth or fine sieve.
  • 2
    Combine the coconut milk with the garlic and lime zest and juice, season with soy sauce or sea salt. Serve the oysters arranged on a bed of smoked salt in the Le Creuset Shallow Casserole. Garnish each oyster with diced mango, diced red onion, sliced chilli, radish sprouts and micro basil. Drizzle with herb oil and serve with the coconut milk dressing.