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This recipe for Loch Fyne Oysters with Soy and Ginger comes from the Loch Fyne Oysters Shop.

Loch Fyne started with one inspirational idea - to grow oysters in the clear, fertile waters of Loch Fyne - and has developed into a cluster of businesses whose success is built on an honest approach to superb quality food.

All Loch Fyne businesses abide by the guiding environmental principles established by John Noble and Andy Lane at the outset. The companies work together to ensure that only the very best produce - farmed and fished to the highest quality and environmental standards - reaches the kitchens and plates of their customers.


4 each 90/105 gm Loch Fyne Oysters
10ml sweet dark soy sauce
5gms peeled and finely chopped fresh ginger
1/4 clove of garlic finely chopped
10gms red pepper finely chopped
15gms spring onions prepared and cut on a angle
25ml extra virgin rapeseed oil
1/2 heads pak choi
Freshly milled black pepper


  • Heat the oven to 160°C.
  • Place the soy sauce, garlic, red pepper, ginger and rapeseed oil in a medium pan, warm and allow to infuse, reserve warm.
  • Open the oysters, remove from the shell drain off the juices and strain through a fine chinois (sieve).
  • Reserve the base deep shell, wash and dry, arrange on a baking sheet and heat through the oven.
  • Make sure the oysters are free from any shell.
  • Heat a frying pan and quickly stir fry the pak choi in half of the sauce infusion and some of the oyster juice, reduce over a high heat, reserve hot.
  • Place the oysters in the half shells and heat through the oven for 2 minutes.
  • Bring the sauce to the boil, add the spring onions and remove from the heat.
  • Take the oysters from the oven, arrange on plate, spoon the sauce over the oysters and serve with the pak choi, serve the extra sauce in a dish.

Chef's Note:

No need to use any salt in this dish! Jasmine rice with sesame seed goes very well with this!

Serves 4


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