When we lived in San Francisco, every weekend, my hubby and I would frequent a mom-and-pop Chinese restaurant called The Eight Immortals on Taravel Street, which offers some of the most delicious Cantonese food at a very decent price. Whenever we dined in, the Steamed Oyster in the Half-Shell was the one dish I would always order—big, fat, luxuriously smooth oysters on the half shell steamed with ginger, green onion, and bathed in a savory soy sauce.
Now that we live in Southern California, I only wished that Chinese restaurants here in the Greater Los Angeles area would offer steamed oysters on their menu. After searching high and low for it, I have finally given up. This is my homemade version, using the Cantonese-Style Steamed Fish Sauce.
Serves 4 as part of a multi-course meal
- 8 big fresh oysters in shell
- 1 recipe Cantonese-Style Steamed fish Sauce
- One 2 in (5 cm) piece fresh ginger, peeled and cut into thin matchstick strips
- 1 green onion (scallion), cut into thin threads
- 2 tablespoons coriander leaves (cilantro)
- Shuck the oysters with an oyster knife. Arrange the oyster in a deep serving plate and steam for 5 minutes or until cooked.
- Remove the cloudy liquid seeping out from the oysters. Garnish the oysters with the ginger, green onion, and coriander leaves. Add some Cantonese-style Steamed Fish Sauce onto the oysters and serve immediately with steamed rice.
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