Coffin Bay Oysters with Nuoc Cham & Fresh Lime

Ingredients

2 Dozen Coffin Bay Oysters

¼ Cup Fish Sauce

2 tbls White Sugar

¼ Cup Rice Wine Vinegar

2 Cloves Garlic, minced

2 tbls Fresh Lime Juice

1 Green Chilli, thinly sliced

Coriander Leaves

Lime Wedges

Method

To make the dressing, in a small saucepan combine the fish sauce, rice wine vinegar and sugar.

Heat over a low heat until just before it comes to the boil and the sugar has dissolved. Remove from heat and allow to cool. Once cooled stir through the lime juice, minced garlic and chilli.

Arrange the oysters on a platter, dress with the nuoc Cham dressing, scatter over the coriander leaves & serve with the extra lime wedges.

Cook’s Tip

This dressing can prepared the day before and will keep in the fridge in a sterilised jar for up to one week.

---