Jul 14 2026
Restaurants›Nice Day Chinese Seafood Restaurant›Oysters Ginger & Onion Recipe

Oysters Ginger & Onion Recipe

Inspired by Nice Day Chinese Seafood Restaurant
Time40m
Serves4

Make Oysters Ginger & Onion 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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Oysters

Ginger & Onion Topping

Method

Oysters

  1. 1

    Clean

    Rinse the oyster shells under cold running water, scrubbing with a stiff brush to remove any grit or debris. Discard any oysters with broken or gaping shells that do not close when tapped.

  2. 2

    Shuck

    Place an oyster cupped-side down on a towel or non-slip surface. Hold with a towel, insert an oyster knife at the hinge, twist gently to pop the shell open, then run the knife along the top shell to cut the muscle. Remove and discard the top shell, being careful to keep the oyster liquor in the bottom shell. Slide the knife under the oyster to free it from the bottom shell while keeping it level so liquid remains.

  3. 3

    Chill

    Spread crushed ice on a serving platter. Nestle the shucked oysters on the ice to keep them cold while you finish the topping. Squeeze a small amount of lemon over each oyster just before serving, if desired, or serve lemon wedges on the side.

Ginger & Onion Topping

  1. 4

    Prepare ginger

    Peel the fresh ginger with a spoon or paring knife. Finely grate or mince the ginger until you have about 2 tablespoons. If you prefer a milder texture, pound the grated ginger with the side of a knife on a cutting board to soften its bite.

  2. 5

    Slice onion

    Peel the red onion or shallot and slice as thinly as possible. If using a small onion (specified as '1 small' in ingredients), halve it and slice into very thin half-moons. For a softer bite, soak the slices in cold water for 5 minutes, then drain and pat dry.

  3. 6

    Chili & cilantro (optional)

    If using chili, finely mince half a small chili (about 1/2 piece) and remove seeds for less heat. Finely chop the cilantro leaves. Set aside.

  4. 7

    Make dressing

    In a small bowl combine the grated ginger, thinly sliced onion, rice vinegar, soy sauce, sesame oil, sugar, sea salt, and black pepper. Stir vigorously until the sugar and salt dissolve and the mixture is well blended. Taste and adjust — add another 1/2 teaspoon rice vinegar for brightness or a pinch more sugar if it's too sharp.

  5. 8

    Marinate briefly

    Let the ginger-onion mixture sit for 5–10 minutes at room temperature so the flavors meld and the acid slightly softens the onion. This also tempers the raw edge of the ginger.

  6. 9

    Assemble

    Using a small spoon, place about 1 teaspoon of the ginger & onion topping onto each oyster, spooning so the oyster liquor mixes slightly with the dressing. Garnish each oyster with a small cilantro leaf and a tiny sliver of chili if desired.

  7. 10

    Serve

    Serve immediately while oysters are cold on the bed of crushed ice with lemon wedges on the side. Recommend eating within 30 minutes for best texture and temperature.

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