Fine Foods Gourmet

Welcome to Fine Foods Gourmet !

A unique experience for luxury food items.

We provide you the best and high quality products in the market. Available for delivery the next day if you ordered before 3pm. All our products are guaranteed fresh; presentably and securely packed in our FFG bags and boxes.

Member Login


 Forgot your password?

Not a member yet? Sign up!

First Name:

Welcome! Guest
Order now! +973-17364327
Checkout our recipes
Product Categories
Need Gourmet?
Need Gourmet?
Need Gourmet?
Need Gourmet?
Fin de claire oyster with Vietnamese dressing
Added: August 12, 2015


Fin de claire oyster with Vietnamese dressing

Back to Recipes


25 very fresh fine de claire oysters
1 quantity Vietnamese dressing
2 red chillies, deseeded and finely chopped
a handful small coriander leaves
2 limes, cut into wedges, to garnish
5cm piece of fresh ginger, peeled and thinly sliced
vegetable oil, for frying
Maldon sea salt
Ground black pepper
½ cup sweet chilli sauce
¼ cup  Mizkan Shiragu rice vinegar
2 tbsp fish sauce
finely grated zest of 1 lime or lemon, no pith
2 tbsp lime or lemon juice
Place all ingredients in a small jar and shake to combine. 



First, fry the ginger. Stack the ginger slices and slice into matchsticks. Heat 5cm of vegetable oil in a wok or saucepan over a medium heat. Fry the ginger slices until golden brown and crisp. You may need to adjust the heat as the ginger can turn from golden brown to black very quickly. Remove with a slotted spoon and drain on a plate lined with several layers of kitchen paper to absorb the excess oil. Leave to cool. If making in advance, store the cooled ginger in small jars or airtight containers.
Put a layer of crushed ice on a serving platter. Shuck the oysters just before ready to serve. To do this, hold an oyster in a folded tea towel with one hand, with the flat shell upright and level. With the other hand, insert an oyster knife into the hinge of the shell, then wriggle it from side to side to cut through the hinge muscle. Push in the knife and twist it to lift up the top shell, making sure you don’t spill the flavourful oyster juice as you do so. Hold the knife flat and run it along the base of the oyster to release the flesh from the bottom shell. Pick out any bits of broken shell then rest the oyster on the bed of ice. Repeat with the remaining oysters.
Spoon a little Vietnamese dressing over each oyster then top with the chopped chilli, coriander leaves and crisp ginger. Serve immediately, with the lime wedges.
  Facebook Twitter Pinterest Instagram
All Products
Other Products
Gift Voucher
Delivery Fees
About Us
Best Sellers
Customer Testimonials
Our Recipes
Butchery Sausages & Burgers Seafood
Pasta & Flour Potato/Cheese Bites Rice
Dairy Herbs & Spices Condiments/Marinades
Oil & Vinegar Beverages Nuts, Beans & Seeds
Pastry Chocolates Ice Cream
Fruits & Vegetables Frozen Healthy Snacks
Japanese Range Gifts & Accessories
Delivery Pickup
Phone: +973 17 364327
Fax: +973 17 725353
View All