Pacific Oysters With Seaweed Vinegar & Embered Tomato Recipe
Make Pacific Oysters With Seaweed Vinegar & Embered Tomato Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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BITES
Seaweed vinegar components
Embered tomato
Finish
Method
BITES
- 1
Shuck and arrange
Shuck 12 Pacific oysters and arrange on a chilled platter, keeping the liquor in the shell.
- 2
Carefully place the oysters on the half-shell for serving.
Seaweed vinegar components
- 3
In a small saucepan, combine rice vinegar and sugar; warm over medium heat until the sugar dissolves completely.
- 4
Add the rehydrated wakame; simmer gently for 2 minutes to infuse the vinegar with seaweed flavor.
- 5
Remove from heat, let steep 10 minutes, then strain to yield a clear seaweed-infused vinegar.
- 6
Whisk in grapeseed oil (optional) to lightly emulsify and sheen the vinegar.
Embered tomato
- 7
- 8
Toss halved cherry tomatoes with olive oil and salt; char cut sides until blistered and deeply browned.
Finish
- 9
Lightly drizzle the oysters with the prepared seaweed vinegar.
- 10
Top each oyster with one embered tomato half or pieces.
- 11
Finish with lemon zest, garnish with chives or microgreens, and sprinkle flaky sea salt.
