Steamed And Curry Flashed Oysters Recipes

CEYLON CURRY OF OYSTERS

Steps:

• In a medium saucepan over medium heat, melt the butter. Add the shallots, garlic and chili, and sauté until softened and starting to brown, 2 to 3 minutes. Stir in the curry powder, turmeric, cinnamon stick, cloves and bay leaf and cook for 1 minute.
• Reduce heat to low and add the coconut milk and 1/2 teaspoon salt. Simmer for 3 minutes. Add the oysters and their liquor; simmer until the oysters are just firm, 3 to 4 minutes. Take the pan off the heat and add lemon juice and salt to taste. Serve over rice -- the rice in the fish recipe that follows would go well -- or on hoppers (see the recipe at nytimes.com/magazine).

INSTANT POT® FRESH STEAMED OYSTERS WITH SPICY BUTTER

Steps:

• Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set trivet inside. Place oysters on the trivet. Close and lock the lid. Select Steam function according to manufacturer's instructions; set timer for 2 minutes. Allow 15 minutes for pressure to build.
• Meanwhile, stir hot sauce and parsley into the melted butter until well combined.
• Release pressure using quick release according to manufacture's directions, 3 to 5 minutes.
• Carefully open the oysters using a spoon; set on a serving plate. Spoon butter over the top.

SAKE SHOOTER

Steps:

• Fill each shot glass with 1/2 tablespoon cucumber. Top with oyster and its liquor. Top that with 1 tablespoon chilled sake and garnish with zest. Serve in a bed of crushed ice.

WHOLE STEAMED FISH

Steps:

• Score the skin on the fish. Place some ginger and scallions inside the cavity, the rest on the skin. Put fish in a steamer lined with cabbage leaves. Steam for 10 minutes, or until the fish is fully cooked. Pour 1 to 2 tablespoons of soy sauce over fish, followed by hot peanut oil.
• OTHER STUFF: Warm Shaoxing to drink Mao Tai to drink Red and white wine Jasmine tea

SHIITAKE STUFFED STEAMED STRIPED BASS FLASHED WITH CURRY OIL

Steps:

• Score both sides of the bass with a sharp knife. Open bass and lay out skin down. Season well. Spread on a thin layer of shiitakes followed by some ginger and scallions. Fold bass back together and place in steamer lined with napa cabbage leaves. Steam for 10 minutes until fish is fully cooked. Drizzle a little soy syrup and flash with hot curry oil.
• Combine all and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.
• Make paste and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish.

SAUTEED LETTUCE AND OYSTERS

Steps:

• In a hot wok coated with oil, add the ginger and fry until golden brown. Add the lettuce and stir-fry until soft. Add the oyster sauce, oysters and season with salt and pepper. Stir-fry for 30 seconds then add the butter. Check for seasoning.

FLASHED-STEAMED OYSTERS ON TRUFFLED LETTUCE FONDUE

Steps:

• Preheat a steamer. Shuck the oysters and loosen from bottom shell. In a saucepan on medium heat, melt the butter and saute the shallots. Add the lettuce and stir until 'melted'. Add the cream and simmer. Reduce by 50 percent. Add the soy and truffles. Check for seasoning. Set aside to cool. When cool, lift each oyster and place 1/2 tablespoon of lettuce mix under each oyster. Top each oyster with scallions and ginger. Place oysters in the steamer and steam hard for 5 to 7 minutes. Meanwhile, in a small saucepan, heat the canola and truffle oils until very hot. Remove oysters from the steamer and place on a large platter lined with coarse salt. Spoon hot oil on each oyster and serve immediately.
• Suggested Wines: Veuve Royale Brut, French Sparkling Wine; Tablas Hills, Paso Robles Red Wine; Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend)

STEAMED OYSTERS

Steps:

• Discard any broken-shell or open (dead) oysters. Scrub remaining oysters in cold water, removing any barnacles with a dull paring knife.
• Place half of the oysters in a steamer with boiling water. Cover and steam 5 to 8 minutes, removing oysters as they open. Discard any unopened oysters. Repeat with remaining oysters.
• Serve hot oysters in shells with butter.