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Oysters on the Half Shell with Fennel-Coriander Mignonette

Recipe courtesy of Ming Tsai

Show: East Meets West with Ming Tsai

Episode: Oysters--Raw Baked and Fried

Oysters on the Half Shell with Fennel-Coriander Mignonette

Name: Oysters on the Half Shell with Fennel-Coriander Mignonette
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 12 oysters (Belons or Kumamotos); 1/2 cup finely diced fennel (save the sprigs for garnish); 1/4 cup minced shallots; 1 teaspoon toasted and coarsely ground coriander; 1/2 cup rice wine vinegar; 12 dashes hot pepper sauce; Plate of crushed ice or rock salt

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Level: Easy
Total: 30 min

Prep: 30 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 30 min

Yield: 4 servings

Ingredients

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12 oysters (Belons or Kumamotos)

1/2 cup finely diced fennel (save the sprigs for garnish)

1/4 cup minced shallots

1 teaspoon toasted and coarsely ground coriander

1/2 cup rice wine vinegar

12 dashes hot pepper sauce

Plate of crushed ice or rock salt

Directions

In a small bowl, mix fennel, shallots, coriander and vinegar. Spoon on top of oysters. Put one dash of hot pepper sauce on each oyster. Place on plate of ice and fennel sprigs and serve immediately.

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Show: East Meets West with Ming Tsai

Episode: Oysters--Raw Baked and Fried

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Oysters on the Half Shell with Fennel-Coriander Mignonette

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