Recipe & Pairing | Tony Tan's "Oysters with my dressing"

Tony Tan has been cooking, eating, teaching and writing about the foods of Asia for more than four decades. And for the very first time in Tony Tan's Asian Cooking Class (available now!), he’s sharing more than 150 of his most cooked, beloved and personal recipes from his vast collection.

Featuring contemporary and evergreen dishes from Malaysia, China, Vietnam, Japan, Singapore, Indonesia and beyond - this Thai inspired oyster dressing absolutely caught our attention. Here’s the method, and a few pairing starters if you need 'em too.

Pairing tip: “In short - any and all your usual oyster go-tos, though a touch sweeter than dry to balance with the sweet-sour dressing. For me, that’s riesling all day (I’d prefer an off-dry style here with a bit of texture, but would also be ecstatic with a dry style from the Clare). It’s a classic pairing for a reason - and these would be huge combo paired with your classic Champagnes, especially sec/demi-sec examples. A plush rosé with a lick of residual sugar or a tropical, juicy sauvignon blanc are also winners too.” - Nick

Try this with:

Rieslingfreak #3 Riesling 2023

If we had to box up six wines and send them off to someone who wanted to taste through the diversity and beauty of Aussie wines, Clare Valley riesling would be in that box. And look no further than one of the best — Rieslingfreak. From the family vineyard with heavy clay soils, you'll find a wine that is concentrated and vibrant with aromatics and acidity that will have you licking your chops. Grab a box and watch this wine morph and develop over the years, it's perfect for those who want to start cellaring wine without maxing out the credit card.

Nicolas Maillart Brut Rosé Grand Cru NV

Nicolas is the ninth generation of the Maillart family to practice quality winemaking. They’ve been working the vines since 1753 and 260-ish years later, this Grand Cru rosé has proven itself to be kind of a big deal. The acid is so present in the wine, it sets it alight at every turn - zippy, snappy, bursting with energy - there is so much energy in the glass, the way Champagne should be. This is an impressive, iconic wine that we simply cannot get enough of - we recommend you stock up, because if you're anything like us one bottle (or box) won't do.

Oysters with my dressing

This is a dressing with very strong Thai overtones, the inspiration coming from the sweet, sour, salty and herbaceous flavours of Thai cooking. I have used this dressing with steamed mussels, Moreton Bay bugs and prawns, and it’s also very good with steamed vegetables. Don’t go to Thailand expecting oysters served in this manner – it’s not something you’ll typically find. Though some imported oysters are served in this fashion, Thais traditionally prefer their oysters cooked. You can use whatever oysters you prefer, but remember, the colder the climate, the better the eating – especially in summer when they tend to spawn, though that varies by location.

Serves 10 – 12

• 3 dozen freshly shucked oysters

• Salmon roe (optional), to serve

• Finger lime (optional), pearls squeezed out, to serve

DRESSING

• 200 g (7 oz) palm sugar (or jaggery)

• ¼ bunch coriander (cilantro), stems and leaves finely chopped, roots reserved

• 1 fat lemongrass stalk (white part only)

• 2 birdseye chillies, finely chopped

• 2 large makrut lime leaves, finely shredded

• 100 ml (3½ fl oz) best-quality fish sauce

• 160 ml (5¼ fl oz) lime juice (from about 4–5 limes)

For the dressing, place the palm sugar in a saucepan with the coriander roots and 1½ cups (375 ml) water, bring to a simmer, then reduce the heat to low and simmer very gently for 20 minutes until the liquid is reduced by a third.

Cool, discard the roots, then transfer the liquid to a mixing bowl.

Chop or blend the lemongrass to a fine mince and add to the syrupy base along with the chilli and lime leaves. Add the chopped coriander stems and leaves to the dressing along with the fish sauce and lime juice and whisk to combine, adjusting to taste with more lime juice and fish sauce.

To serve, spoon some dressing over freshly shucked oysters. If you’re using salmon roe and finger lime, spoon half a teaspoon of each on each oyster. Serve immediately.

This dressing lasts for only 2 days as the chlorophyll deteriorates, making it less visually appealing.

Images and text from Tony Tan’s Asian Cooking Class by Tony Tan, photography by Mark Roper. Murdoch Books RRP $59.99.