Oysters with spicy fennel

AT A GLANCE

  • Serves 6 people

  • 1 fennel bulb (about 400gm), plus 1 tbsp finely sliced fronds
  • 200 ml rice vinegar
  • 40 gm white sugar
  • 2 small red chillies, seeds removed, thinly sliced
  • 18 unshucked Sydney rock oysters
01   Finely dice fennel, place in a deep bowl and set aside.
02   ring vinegar, sugar, chilli and 100ml water to the boil in a saucepan, pour over diced fennel, stand to infuse (2 hours), then add reserved fronds.
03   Shuck oysters and serve over crushed ice with spicy fennel dressing.

Topics:

DRINK SUGGESTION, CHILLIES, SEAFOOD, APPETISER, OYSTERS, FENNEL, CHEFS' RECIPES, SUMMER, MODERN ASIAN

Recipe:

DAVID CHANG, MOMOFUKU

Photography:

BEN DEARNLEY , WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

Drinking Suggestion:

CRISP, LEAN YOUNG HUNTER SEMILLON. , suggested by MAX ALLEN

FEATURED IN

Nov 2011

Nov 2011

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