Oysters with Cilantro-Chili Sauce

Oysters with Cilantro-Chili Sauce

by Terry Thompson-Anderson, Texas on a Plate

2 oysters, on the half-shell

6 large garlic cloves, minced

3 T cilantro, minced

4 green onions, minced

1/3 cup Oriental chili paste

2 T sugar

1/2 t lime zest, minced

1/3 cup lime juice, freshly squeezed

1/3 cup Vietnamesse fish sauce

1-1/2 T pickled ginger, minced

Line a baking sheet with rock salt and nest the oysters in their shells in the salt. Refrigerate until ready to use. Combine the reserved oyster liquor and all the remaining ingredients in a large bowl. Whisk vigorously to blend well and dissolve the sugar. Allow the mixture to sit at room temperature for 1 hour.

Preheat the oven to 350 F. When ready to bake the oysters, spoon a generous portion of the sauce over each oyster. Bake in a preheated oven for 15 minutes or until the sauce is bubbly and the oysters are curled around the edges.