Recipe

Ponzu sauce

In a stainless steel saucepan dissolve the sugar & vinegar, remove from the heat & add all the other ingredients. Allow to cool & transfer to a container, place in a refrigerator & allow to infuse for a few hours. Strain through a fine sieve & store in a container with a lid in the refrigerator.

Salt foam

1. In a small sauce pan bring the water & salt up to the boil & then allow to cool to room temperature. Using an immersion stick blender, aerate the salt water till small bubbles form. This method will need to be repeated to maintain a supply of foam.
2. The foam can now be scooped off & served.

For the dish

1. Loosen the oyster from the shell, leaving loosened meat in the shell.
2. Place ginger, lemongrass, tamari, ponzu, water & any oyster juice in a stainless steel pot & bring to the boil, reduce the heat & allow to simmer. Reduce the mixture by half, then remove from heat & pass through a fine strainer reserving the liquid only in a bowl. Season with pepper.
3. Soak the gelatine leaves in cold water to allow to soften, then remove from water, squeeze out any excess water & add to the hot ginger lemongrass ponzu liquid.
4. Stir the mixture over a bowl of ice to allow to cool, stir constantly until it gels to a thick loose consistency.
5. Spoon over the oysters, finish with salt foam & herb garnish.

Note: Benito flakes, kombu & tamari can all be found in an Asian food store or in some supermarkets.

Image and recipe courtesy Nurtured Seafood