Ingredients

Method

• 3 cloves garlic
• 4-5 green bird’s-eye chillies (depending on your preference)
• 50 g coconut sugar
• 4 t lime juice
• 4 t fish sauce
• 6 oysters
• 10 g coriander root
• fresh coriander, chopped
• lime wedges, for serving

Method

Ingredients

1. Pound the garlic and chillies using a mortar and pestle to make a chunky paste.

2. Melt the palm sugar with 3 t water in the microwave for 30 seconds to 1 minute. Mix in the lime juice, then add 1 t fish sauce at a time until well balanced. You might need to add a little more lime juice.

3. Place the dressing in the freezer for 20 minutes before dressing the oysters.

4. Serve the oysters on ice, add 1–2 t dressing, garnish with the coriander root and leaves and serve with lime wedges.

Photograph: Elsa Young
Recipes: Jes Doveton
Food production: Khanaya Mzongwana

Find more seafood recipes here.