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Kampong-style relish with Bruny Island oysters

Fresh Tassie oysters served with a spicy Malaysian relish of Asian shallots,lime juice and soy sauce.

  • serves

    1-2

  • prep

    10 minutes

  • difficulty

    Easy

serves

1-2

people

preparation

10

minutes

difficulty

Easy

level

Stream free On Demand

Thumbnail of Ep 4

Ep 4

episode Adam & Poh's Malaysia in Australia • 
cooking • 
25m
G
episode Adam & Poh's Malaysia in Australia • 
cooking • 
25m
G

Ingredients

  • 12 Tasmanian oysters, freshly shucked
Relish
  • 125 ml (½ cup) lime juice
  • 55 g (¼ cup) caster sugar
  • 60 ml (¼ cup) light soy sauce
  • 1 tbsp dark cooking caramel sauce (available from Asian grocers)
  • 150 g red Asian shallots, peeled and thinly sliced
  • 2-3 fresh long red chillies, thinly sliced
Marinating time: 15 minutes

Instructions

  1. For the relish, combine all the ingredients in a bowl, then cover and refrigerate for 15 minutes before using.
  2. To serve, scoop a little of the relish on top of each oyster.
 

Join Adam & Poh on a Malaysian-Australian eating adventure in .

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Ep 4

Ep 4

episode Adam & Poh's Malaysia in Australia • 
cooking • 
25m
G
episode Adam & Poh's Malaysia in Australia • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 28 November 2023 11:42pm
By Poh Ling Yeow
Source: SBS



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