Oysters with chilli, ginger & rice wine vinegar

oysters

Serves 2

  • ½ thumb-sized piece peeled ginger

  • 6 tablespoons rice wine vinegar

  • 1 red chilli

  • a little fresh coriander

  • 1 teaspoon sugar

  • oysters

You can get your fishmonger to open the oysters for you or you can freshly shuck (open) them with a small knife or oyster-shucker, using a tea towel to hold them, eat them the day that you buy them and serve them on some ice cubes that you've bashed up in a tea towel.



Finely grate ½ a thumb-sized piece of peeled ginger and mix with 6 tablespoons of rice wine vinegar, 1 finely chopped and deseeded red chilli and a little finely sliced fresh coriander. Stir in a teaspoon of sugar until dissolved. Serve in a dish with the oysters.

Nutritional Information

Oysters with chilli, ginger & rice wine vinegar

Straight up, with a kick

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A decent oyster doesn't need much else to really make it sing – try this beautifully simple combo
Serves 2
10m
Not too tricky
Method

Oysters are funny old things. Now they're considered a decadent aphrodisiac, when only 100 years ago they were the pigeons of the sea and would be chucked into pies as peasant food. Aphrodisiac? I'm not sure, but I do seem to have acquired a taste for them over the last 3 years. I've eaten oysters all round the world and everyone seems to think that theirs are the best – well, I'll join the patriotic club and say that the best oysters I've ever eaten in my life are West Mersea Essex native oysters, sometimes known as Colchester oysters, along with some West Irish oysters that have a beautiful iron and subtle seawatery taste. The oysters directly from West Mersea are fantastic because they are farmed a couple of miles down the estuary where Maldon sea salt comes from. The nutrients from the marshland are leached out when the rain falls on it and are later drained into the estuary, so it's a fantastically nutritious area. I'll always go for small oysters because, quite frankly, I can't handle the big ones.

You can get your fishmonger to open the oysters for you or you can freshly shuck (open) them with a small knife or oyster-shucker, using a tea towel to hold them, eat them the day that you buy them and serve them on some ice cubes that you've bashed up in a tea towel.

Finely grate ½ a thumb-sized piece of peeled ginger and mix with 6 tablespoons of rice wine vinegar, 1 finely chopped and deseeded red chilli and a little finely sliced fresh coriander. Stir in a teaspoon of sugar until dissolved. Serve in a dish with the oysters.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 27
    1%
  • Carbs 3.2g
    1%
  • Sugar 2.7g 3%
  • Fat 0.2g 0%
  • Saturates 0.0g 0%
  • Protein 1.6g 4%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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