Oysters and Riesling have always been a wonderful match with the minerality drive they both share. Here served with a lovely aromatic and slightly spicey dressing of the Nahm Jim, providing a modern and alternate option to a classical oyster vinegarette.
- 2 dozen freshly opened pacific plate oysters
- 1/4 cup fish sauce
- 1/4 cup lime juice – fresh squeezed
- 2 green chilies seeded and minced
- 1 red chili seeded and minced
- 1/4 cup shallots minced
- 1 large clove garlic –
- 1/4 cup minced cilantro
- 1/4 cup brown sugar
- 1/4 cup water
- 3 large finely diced eschalots
Method:
-To make the Nahm Jim, place all ingredients in a bowl and let steep in the liquids for 2 hours. Strain the solids out into a serving bowl and adjust citrus with lime juice and salt to your taste.
-Add in the eschalots and stir to combined with Nahm Jim. Add dried chilli to taste if you need to adjust the heat to a warm hot balance of the citrus salty dressing.
To serve – place opened oysters on a serving platter over ice or rock salt. Using a dessert spoon place a decent amount of dressing over each oyster.
Serve immediately with a crisp aromatic Campbells Riesling.
