Grilled Mahurangi Oysters with Gochujang Sauce - Cuisine Magazine - From New Zealand to the World
I have to admit to being more of a fan of raw oysters but a delicately cooked oyster can be a beautiful thing. Years ago I saw chef Lennox Hastie gently poach o
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Cooking tools:
- Pan
- Grill
- Tongs
- Tray
- Kitchen towel
- Oyster knife
- Serving platter
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
Ingredients
- 2 tablespoons vegetable oil
- 2 spring onions, sliced
- 1 clove garlic, grated
- 2cm-piece ginger, finely grated
- 2 teaspoons gochujang
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- juice of ½ lime
- 2 dozen oysters
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