3 Dozen New Zealand Pacific ½ Shell Oysters
50gms Fresh Coriander – rough chopped
2gms Ground Coriander Seeds – toasted
1small Red Chilli (medium heat) – chopped
½ clove Fresh Garlic – crushed
10mls Sweet Red Chilli Sauce
4 drops Nam Pla (Thai Fish Sauce)
3 small Kaffir Lime Leaves – chopped
1 Fresh Lime – ½ the zest (fine) & all the juice of the lime.
20gms Sesame Seeds – lightly toasted
100mls Soya Bean Oil
Salt – season to taste
Chef’s Note: This pesto can be thinned out further with more oil to create a dressing.
Combine all the ingredients except the oil & lime juice, into a food processor & blend together thoroughly, slowly add the oil to thin the mixture, finish with the lime juice to sharpen the pesto & season with salt to taste.
To serve dress the top of the oysters & allow to marinade for approx 30 minutes in a chiller before serving.
Garnish with fresh coriander stems & lime wedges
Recipe prepared by chef Andrew Brown, of The George Hotel, Christchurch.