Chef Aaron Tan Creation: Oyster Story

How to make it

1. Method
   1. Blend spinach, coriander, ginger and spring onion.
   2. Heat canola oil to approx. 70–80°C.
   3. Pour oil over blended herbs and mix well.
   4. Strain through fine sieve to obtain bright green herb oil.
   

2. Fresh Oyster
   
   1. Mix soy sauce with water
   2. Cure the fresh Canadian oysters for 30 minutes in the soy mixture
   3. Remove and keep chilled until plating.
   
3. Ikura
   
   1. Lightly cure the ikura in the same soy sauce mixture for 30 minutes
   2. Drain and keep chilled.
4. Dried Oyster
   
   1. Steam dried oysters with: Chicken stock, Ginger, Scallion
   2. Cook for approximately 40 minutes until softened.
   3. Dice the braised oysters into small cubes.
   4. Season with Lee Kum Kee Premium Oyster Sauce and mix well.
   5. Keep chilled until plating.
5. Plating
   
   1. Deep Fried Spinach, Ginger, Coriander, after that use blender, blende it until fine and strain the fibre out. Keep the green herb oil for next step.
   2. All The Ingredient Place the fresh oyster back into its shell.
   3. Add a spoon of diced braised dried oyster on top.
   4. Spoon soy-cured ikura over the oyster.
   5. Garnish with micro cress.
   6. Finish with a few drops of green herb oil.
   7. Serve chilled