Wednesday, December 23, 2009
If your ever in Cairns or Darwin make a point of visiting this guys restaurant. Amazing flavors, inventive dishes. The only modern take on Asian flavors I've ever tasted, that hasn't veered into the icky world of fusion.
2 stalks of coriander, roots attached
1 stalk of sweet basil, leaves removed, stems reserved
½ teaspoon finely grated galangal
2 tablespoons thinly sliced lemon grass, white part only
1 small red chilli, finely chopped
1 clove of garlic, finely chopped
60ml (¼ cup) lime juice
30ml fish sauce
2 tablespoons shaved palm sugar
36 Pacific oysters
Cut roots and 5cm of stems from coriander and chop finely, reserving leaves. Finely chop basil stems. Process roots and stems, galangal, lemon grass, chilli, garlic, lime juice, fish sauce and palm sugar in a food processor until finely chopped. Check for the balance of sweet, sour, salty and hot and adjust if necessary. Store in an airtight container and refrigerate until needed. Makes ¾ cup and will keep refrigerated for up to 1 month.
Place oysters on an oven tray in a 200C oven or under a hot grill for 1 minute or until warm. Thinly slice basil leaves. Drizzle each oyster with ½ teaspoon of sauce, scatter with basil and coriander leaves and serve with remaining sauce passed separately