Oysters in coconut cream with trout roe, basil and lime

Oysters in coconut cream with trout roe, basil and lime

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

This combination of oysters, coconut, basil, chilli and lime with a final touch of trout roe is a perfect balance of flavours, using all my favourite Thai tastes.

Ingredients

Quantity Ingredient
12 pacific or large oysters, freshly shucked
30g coriander leaves
15g thai basil leaves
1 long green chilli, seeded and julienned
1 young coconut, flesh zested into strips
1 red asian shallot, thinly sliced
1/2 lime, juiced
50g trout roe
2 kaffir lime leaves, julienned

Dressing

Quantity Ingredient
1 garlic clove, peeled
3 bird’s eye chillies
150ml coconut cream
2 teaspoons caster sugar
2 1/2 tablespoons fish sauce

Method

  1. To make the dressing, pound the garlic and chillies together in a mortar and pestle. Heat the coconut cream in a small saucepan over a medium heat until just below boiling point – be careful not to boil or the cream will split. Stir in the pounded garlic and chilli, sugar and fish sauce. Taste – the flavour should be creamy, salty, hot and slightly sweet. Remove from the heat.
  2. Add the oysters to the dressing just to warm through, them remove with a slotted spoon and put in a mixing bowl. Add the coriander, basil, chilli, shallot and coconut flesh and toss gently with 100 ml of the dressing. Stir through the lime juice to freshen the flavours.
  3. Transfer the salad to four plates, spoon a quarter of the trout roe over each serve and sprinkle with the lime leaves.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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