NZ Pacific Oysters with edamame, carrot & seaweed salad and soy sake dressing


Serves: Makes 12 portions


• Remove the oysters from the shell & place in a bowl. Lightly dress the oysters with a small amount of dressing.
• Using suitable serving dishes, place even amounts of the dressed salad into the dishes, place one oyster on each of the dishes.
• Place a small amount of the soy sponge on each of the oyster dishes.
• Serve immediately.


• Combine all salad ingredients in a bowl & toss with dressing.



• Combine all the dressing ingredients & allow to steep for approx 1 hour, used as required.


Soy Sponge

• Hydrate the gelatine in a 100mls of cold water till soft.
• Bring the remaining water & soy to the boil & add to the gelatine.
• Pour into a bowl & using electric beaters or whisk, whip the mixture over icy water till it foams & begins to set. Pour into a container & chill till completely set. Serve as required.

Chef’s Note:  Sea Lettuce can be found in Asian food stores an alternative could be nori cut into small pieces.

About the Chef

The New Zealand Pacific Oyster is a consistent performer when it comes to flavour integrity. This deeply cupped oyster with its light creamy texture never disappoints. As Executive Chef of a high end boutique hotel and previously a prominent hotel chain, I need the absolute assurance of food safety. The in...
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