½ thumb-sized piece peeled ginger
6 tablespoons rice wine vinegar
1 red chilli
a little fresh coriander
1 teaspoon sugar
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.
Happy Days with the Naked Chef Recipe
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A decent oyster doesn't need much else to really make it sing – try this beautifully simple combo
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BUYING SUSTAINABLY SOURCED FISH
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