Nam jim oysters by Kelvin Shaw

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Cooking difficulty: Easy

Serves: 3

Preparation: 15 mins

Cooking: 1 hour

Tips for seasoning

The seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.
Tips for seafood batter

A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
Tips for serving seafood cold

If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.
Tips for poaching

Save the poaching liquid for use in accompanying sauces or for soups or stocks.
Tips for shallow frying

If flour is the only coating used, apply it immediately prior to cooking.

Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).

Ingredients

3 tbs palm sugar

1 long red chilli seeded and diced

1 stick of lemongrass, top inch and bottom inch discarded then thinly slice

1 bunch of coriander, washed thoroughly and sliced stems & leaves

2 limes

1 orange

2 tsb sea salt

4 tbs white wine vinegar

1 garlic cloves minced

1 tbs fish sauce

1 tbs minced fresh young ginger

1 tbs water

Method

Place the vinegar and water into a small saucepan and place on to a stove on a low heat, once a slow simmer is reached add the palm sugar.

Stir until the sugar has completely dissolved then remove from the heat, add the fish sauce then set aside and allow to cool.

While the liquid is cooling add the chilli, lemongrass, coriander and ginger into a mortar and pestle, zest the orange and one of the lemons into the pestle and grind the mixture for 30 seconds.

Transfer to a stainless steel bowl and then add all of the juiced citrus.

Once the mixture has cooled to below 59 degrees pour over the aromats and allow to cool to below 4 degrees in a refrigerated space stirring occasionally.

Place into a serving vessel and serve with Tuncurry Sydney rock oysters.

Chef's Tips

If palm sugar is unavailable, substitute with brown sugar but reduce the amount down by 1 tbs

To add a twist replace the fish sauce with 2 tbs of soy and ½ tsp of rose water

To obtain a better flavour from the lemongrass use the back of the knife to bruise the lemongrass before slicing

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Nam jim oysters by Kelvin Shaw

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Nam jim oysters by Kelvin Shaw

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