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Kimchi Oysters
The appetizer and bar menus at Bridges feature a wide selection of globally inspired seafood items. This starter reflects chef Gin's Asian background, showcasing Korean kimchi in a spicy vinaigrette for breaded Pacific oysters.
Servings
1
1
Cuisine Type
- asian
Day Part
- dinner
Menu Part
- appetizer
Main Ingredient
- Oysters
Chef Kevin Gin
Bridges Restaurant
Danville, Calif.
The appetizer and bar menus at Bridges feature a wide selection of globally inspired seafood items. This starter reflects chef Gin's Asian background, showcasing Korean kimchi in a spicy vinaigrette for breaded Pacific oysters. Crisp cabbage, creamy avocado and juicy mango offer textural contrast.
Ingredients
Creamy cilantro dressing (Yield: 1/4 cup)
2 oz. sour cream
1 tsp. cider vinegar
1 tsp. half and half
1 tbsp. chopped cilantro
Salt and pepper, to taste
Kimchi vinaigrette (Yield: 1/2 cup)
1 tbsp. kimchi
1 tbsp. kimchi seasoning
2 tsp. Korean chili paste
1/2 tsp. minced garlic
1 green onion, finely chopped
1 tsp. minced cilantro
3 tbsp. rice vinegar
1 1/2 tbsp. canola oil
1 1/2 tbsp. sesame oil
3/4 tsp. fish sauce
Sugar, to taste
Oysters
3 Pacific oysters, medium-sized
1/4 cup flour
1 egg, beaten
1/4 cup panko breadcrumbs
Vegetable oil for frying
6 thin mango slices
1/4 oz. napa cabbage, chiffonade
1/4 oz. red cabbage, chiffonade
1/4 avocado, peeled, seeded, diced
Micro greens, for garnish
Steps
Prepare cilantro dressing: Mix all ingredients together.
Prepare kimchi vinaigrette: Place all ingredients except green onion, cilantro and sugar in a blender. Blend until smooth. Add sugar as needed. Mix in cilantro and green onion.
Prepare oysters: Heat oil in a deep fryer or a deep, heavy pot on the stove to 350 F.
After shucking oysters, drain in a colander. Dip each oyster in flour, shaking off excess, then dip into egg, then panko.
Gently place the oysters in the hot oil and fry for 1-3 minutes, until golden. Remove oysters and let drain on a paper towel-lined tray.
To serve: On a plate, arrange the mango slices in a star pattern from the middle of the plate fanning out.
Mix cabbages together in a bowl with 1 tablespoon cilantro dressing and salt and pepper. Place this mixture in the center of the mango star.
Place oysters around the cabbage, forming a point in the middle. Drizzle 1 tablespoon kimchi vinaigrette around the oysters and on the mango. Add the diced avocado around the plate and top the oysters with micro greens. Serve.
Photo courtesy of California Avocado Commission
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