I used to think you should only eat oysters plain and raw. Maybe with a pinch of chopped shallot and a few drops of red rice vinegar, but nothing more. This however, was before I knew about the Chinese way of eating oysters: steamed with little black beans and a nice soy sauce dressing. I couldn’t choose anymore what my favorite is, I love them both ways. Recipe for a dozen oysters:
For the sauce, mix together:
1 T light soy sauce
1 T Shaoxing rice wine
1 T clear rice vinegar
2 T water (or some nice chicken stock if you have)
1½ t sugar
2 t sesame oil
Rinse a tablespoon of fermented black beans (tausi) and set aside.
Scrub the oysters if they’re still sandy. Open them, cut the oyster loose, but leave them in the half shell. Arrange them an a plate that will fit in your steamer. For stability you could take some tinfoil and mould them into little circles on which you strongly put the oysters. Put about 5 little black beans on each oyster, then pour it with the sauce and steam for about 3-5 minutes until they’re warm and firm up a little, but aren’t completely cooked. Sprinkle with some finely chopped spring onion and serve.
NB Dit recept kun je ook in het Nederlands lezen op: Aziatische-ingrediënten.nl