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Steam Oysters
Steam Oysters
The oysters are placed in a steamer, and gentle heat and moisture from the steam cook them until they open slightly. This cooking method preserves the natural flavors and delicate texture of the oysters.Steamed oysters can be enjoyed on their own or served with various condiments such as garlic, ginger, green onions, soy sauce, sesame oil, or a squeeze of lemon juice for added flavor.
Ingredients
- 12 fresh oysters
- 2 cloves garlic minced
- 1 inch ginger piece, grated
- 2 green onions chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons white wine or rice wine
- Salt and pepper to taste
Instructions
- Begin by thoroughly cleaning the oysters under cold running water to remove any grit or debris.
- In a steamer, bring about an inch of water to a boil. Place a heatproof plate or steaming rack inside the steamer.
- Arrange the cleaned oysters on the plate or rack, making sure they are not overcrowded.
- Sprinkle the minced garlic, grated ginger, and chopped green onions evenly over the oysters.
- Drizzle the soy sauce, sesame oil, and white wine or rice wine over the oysters for added flavor.
- Season with salt and pepper according to your taste preferences.
- Carefully place the steamer with the oysters over the boiling water, cover, and steam for approximately 8-10 minutes until the oysters are cooked through and open up slightly.
- Once cooked, remove the steamer from the heat and transfer the steamed oysters to a serving dish.
- Feel free to garnish with additional chopped green onions or a drizzle of sesame oil for extra flavor and presentation.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 100kcal (5%)Carbohydrates: 4g (1%)Protein: 3g (6%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 3mg (1%)Sodium: 1016mg (44%)Potassium: 122mg (3%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 124IU (2%)Vitamin C: 3mg (4%)Calcium: 25mg (3%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
