Oysters with Wasabi Mayo and Toasted Crumbs
Photography by Sarah Tuck.
Oyster lovers will be fighting over these – plump oysters topped with the magic combination of hot wasabi mayo, sharp pickled ginger and crunchy sesame crumbs.
Serves: 25
INGREDIENTS
3 slices white toast bread, crusts removed
2 teaspoons sesame oil
½ teaspoon sea salt
36 oysters in the half shell (I used Pacific oysters)
3 tablespoons Japanese pickled ginger, finely shredded
¾ cup microgreens, to garnish
wasabi mayo
½ cup Japanese mayonnaise
1½ teaspoons wasabi paste
METHOD
Wasabi mayo: Whisk the mayonnaise and wasabi paste together and store in a covered container in the fridge until ready to serve, up to 4 days.
Preheat the oven to 200°C.
Roughly chop the bread and put it in a food processor. Whiz the bread to form crumbs, drizzling in the sesame oil at the same time. Tip the crumbs out on to an oven tray and bake 5–8 minutes until golden (give them a little mix up at 5 minutes so they don’t brown too quickly around the edges).
Allow the breadcrumbs to cool and mix through salt.
Arrange oysters in the half shell on a platter lined with ice or rock salt. Dab half a teaspoon of wasabi mayo on each, then top with a little pickled ginger, crunchy sesame breadcrumbs and microgreens. Serve immediately. Makes 36.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!