Kumamoto Oysters with Lime Vinaigrette
2 tablespoons olive oil
2 shallots minced
2 garlic cloves minced
1 serrano chili, seeds and ribs removed, chopped
1 ½ teaspoons sugar
2 tablespoons soy sauce
1 tablespoon red wine vinegar
Juice of 1 lime
1 tablespoon chopped cilantro
2 tablespoons chopped chives
1 dozen Kumamoto Oysters
2 cups of kosher salt
To make the vinaigrette, heat the olive oil in a small sauté pan over medium heat. Add the shallots, garlic and chili and sauté until the shallots are softened, about 2 minutes.
Add the sugar, soy sauce and vinegar and stir until the sugar dissolves. Remove from the heat and stir in the lime juice, cilantro and chives. Let cool to room temperature.
Rinse the oysters under cold water then shuck them.
Cut the muscle that attaches the oysters to the top of the shell. Place the oysters in a bowl with their juices and refrigerate.
Bring the shells to a boil in a large pot of water and boil for 2 minutes. Remove from the heat and rinse under cold water until the shells are cool.
Place each oyster in a clean shell and spoon the vinaigrette over the top. Sprinkle with sea salt. Arrange the oysters on a bed of kosher salt or ice.