“Jamie’s sauce for oysters”
A source of vitamins and antioxidants, this sauce gives oysters a vibrant flavor thanks to the spiciness of the pepper and the freshness of the cilantro. Ideal for improving digestion and adding zest to dishes.
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Kitchen: Vietnamese
Goes well with: Seafood
Difficulty: simple
303
Servings: 2 (1 serving ≈ 24 gram)
Digestion time: 3 hour
Finely chop the chili pepper (1 piece), removing the seeds if you wish to reduce the spiciness. Peel the ginger root (1 cm) and cut it into very small cubes. Finely chop the cilantro leaves (a few sprigs).
Combine the chili, ginger, and cilantro in a small bowl. Add rice vinegar (2 tbsp) and gently mix. Let the sauce sit for 5 minutes to allow the flavors to meld.
Add a small amount of the mixture to each oyster just before serving.
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