3 tablespoons sesame oil
2 teaspoons minced garlic
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1 teaspoon minced fresh ginger
2 tablespoons chopped canned black beans
2 teaspoons dark miso
2 tablespoons minced red onion
1 tablespoon minced Peppadew peppers
1 tablespoon minced jalapeño peppers
1 tablespoon sliced scallions
1 tablespoon chopped fresh cilantro
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons sugar
¼ cup sake
¼ cup water, plus 1 tablespoon, divided
2 tablespoons orange juice
1 tablespoon cornstarch
3 dozen oysters
In a small skillet over medium-high, heat the oil until lightly smoking. Add the garlic and saute for 1 minute. Add the ginger, then saute for another minute. Add the black beans, miso, red onion, Peppadews, jalapeños, scallions and cilantro. Saute for 1 minute, then stir in the oyster sauce, soy sauce, sugar, sake, ¼ cup of water and orange juice. Bring to a boil, then simmer for 2 minutes.
In a small glass, stir together the cornstarch and remaining 1 tablespoon water. Stir into the sauce and cook, stirring, for another minute. The sauce will be very thick and chunky. Set aside.
Heat the grill to high.
Shuck the oysters, pouring off any extra juice and leaving the oyster in the bottom half of the shell. Top each oyster with 1 teaspoon of the sauce. Set the oysters directly on the grill grates and cook for about 30 seconds, or until just barely heated. Use tongs to carefully transfer the oysters (the shells will be hot) to a platter. Serve immediately.
Makes 3 dozen.
Nutrition values per oyster: 25 calories, 1.5 g fat (0 g saturated), 2 g carbohydrates, 0 fiber, 0 sugar, 1 g protein, 5 mg cholesterol, 160 mg sodium.
Adapted from chef Hung Huynh, Catch Miami, Miami Beach, Florida