If you’re an oyster fan, you’re probably always in the mood for a new topping to try with them. I could experiment with oyster toppings all day and when I tried this Cilantro Chile Topping for Oysters inspired by Dylan Fultineer, I couldn’t wait to share it with you.
Recipe Notes for Cilantro Chili
This topping is a spicy and bright combination of flavors. First, we have the mix of finely diced pear and cucumber, followed by a mix of fish sauce and freshly squeezed lime juice and cilantro. You could easily stop right here if you wanted, but the kick of heat from the pepper is my favorite part.
Serrano vs. Jalapeño Peppers
Let’s talk about the addition of a serrano vs. the addition of a jalapeño for added spiciness. I recommend a serrano pepper, because it always has a kick. Jalapeños have a kick too, but the intensity can vary so much. Sometimes I don’t even know that I’ve added a jalapeño because the spice level can be so mild. My advice is if you want to be sure the topping has a kick, use a serrano.
Cilantro Chili Topping for Oysters
Ingredients
- 1 teaspoon coriander seeds
- 1/4 cup peeled pear, finely diced
- 1/4 cup seedless cucumber, finely diced
- 1 Serrano chile, seeded and minced
- 1 tablespoon minced cilantro, extra for garnish, if desired
- 1-2 tablespoons fresh lime juice
- 1 teaspoon minced ginger
- 1 teaspoon Asian fish sauce
- 1 teaspoon extra virgin olive oil
- Kosher salt and pepper 12 oysters, shucked
Instructions
- In a small pan, toast the coriander seeds over medium heat until fragrant (1 minute or so).
- Let cool, then crush the seeds in a mortar.
- Mix the crushed coriander with all of the remaining ingredients (except the oysters).
- Arrange shucked oysters on crushed ice and spoon topping over each oyster.
Notes
I used Blue Point and Delaware Bay oysters.
All images © Regan Baroni 2016
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