Steamed Oysters with Black Beans
Submitted by BRIHOLIO
Shucked oysters topped with fermented black beans and a savory sauce of soy, sesame oil, vinegar, and chicken broth, steamed for just 2 to 3 minutes. An elegant Chinese appetizer that’s quick and impressive.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
45 minTwo to three minutes. That’s all the time between you and one of the most elegant appetizers in Chinese cooking.
Shucked oysters sit on a heatproof dish with a mound of fermented black beans on each one, then get bathed in a quick sauce of soy, vinegar, sugar, chicken stock, and sesame oil. A brief blast of steam plumps them up until they’re just opaque, and a sprinkle of minced red pepper and sliced scallion finishes the dish with color and crunch.
The key is restraint. Overcook these and they go from silky to rubbery in seconds.
Chef Tips
- Steam for no more than 2 to 3 minutes; the oysters should be plump and just opaque
- Fermented black beans (douchi) bring a salty, funky depth that pairs beautifully with briny oysters
- Prep everything before you start steaming since the cooking happens so fast
- Serve two oysters per plate as an appetizer course for a dinner party that will seriously impress
Ingredients
Directions
Place the oysters on a large heatproof dish. Divide the black beans evenly and place atop each oyster.
In a small bowl, combine the soy sauce, wine, sugar, vinegar, chicken stock, sesame oil, Distribute the mixture over each oyster. In a wok with a steamer rack or in a steamer pot, bring 6 cups of water to a boil over high heat. Place the dish on the steamer rack, cover and steam the oysters until plumped and opaque, 2 to 3 minutes. Do not overcook or the oysters will be tough. Sprinkle the red pepper and scallion on top. Place 2 oysters on each of 6 serving plates.
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