Oysters with Nam Jim Sauce

Fresh Bluff oysters dressed with a vibrant nam jim of chilli, lime and herbs, served over vermicelli with crisp shallots.

Recipe courtesy of Simon Henry, Chef at Emberz Restaurant, Cnr Tay St & Racecourse Road Invercargill - 03 219 9076

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Ingredients

For the Nam Jim Dressing

• 3 red chillies

• 1 clove garlic

• 1 small knob ginger

• 3 bunches coriander (reserve 1 bunch for garnish)

• 50g palm sugar

• 2 tablespoons fish sauce

• Juice of 2 limes

To Serve

• 12 fresh Barnes Wild Bluff Oysters

• ¼ packet rice vermicelli noodles

• Fresh mint and Vietnamese mint, for garnish

• Crispy shallots

Method

Prepare the dressing

Roughly chop the chillies, garlic and ginger. Add to a mortar and pestle or food processor along with two bunches of coriander and blend to a rough paste.

Gradually add the palm sugar and blend until dissolved. Stir through the fish sauce and lime juice. Taste and adjust sweetness, salt or acidity if needed. The dressing should be hot, sour and slightly sweet.

Prepare the noodles

Soak the rice vermicelli in warm water until soft, then drain well. Toss lightly with a spoonful of the dressing and half of the reserved herbs.

Assemble

Carefully remove the oysters from their shells.

Place a small nest of noodles into each shell. Return the oyster to the shell on top of the noodles, spoon over a little extra dressing and garnish with fresh mint, Vietnamese mint and crispy shallots.

Serve immediately.