Thank you to @wheretoeatcharlotte for stopping by last night! Dish of Fish always brings new fans.
We’re gearing up for TONIGHT with our line-up of ISLAND WINES and Mediterranean-inspired dishes for our “It’s Time To Drink New Sh!t” dinner — Looking for a last minute ticket? Snag one in our #biolink ! 🍷✨
Ciao! What a beautiful presentation of mussels and clams! Wow! 😍 Usually you see them drowning in a bowl of delicious juices/wine/garlic/parsley but these giant slices of bread were able to soak up all that goodness 😋
Very short visit of „Khwan“ in Friedrichshain for their amazing oysters topped with „Nam Jim“! You always get exceptionally high quality seafood at this place … the oysters were „Miyagi“ oysters according to the menu. I had never tried these before. They were relatively small (compared to the big wild Dutch ones), but still extremely flavorful. Since oysters on this side of the globe are currently in their reproduction mode (i.e. „pregnant“) they have a rather soft, very creamy texture. Quite a big difference to the clean and „crisp“ texture the normally have – very delicious nevertheless, especially with the „Nam Jim“. Seems like they have changed the sauce quite a bit, when compared to the one from two years ago. It used to be much more coriander-heavy and spicier, if I remember correctly. The „new“ „Nam Jim“ was way more garlicky. Both of them are extremely delicious though ... for some reason this topping works incredibly well with oysters. Definitely a „must try“ at „Khwan“!
In perfect summer break fashion, I’ve been to the beach so much the last few weeks, and every time I leave I have more than a handful of shells. 🥰
I’ve been working on a release of MINI oyster shell trinket dishes, and they are soooo cutttte! ✨ .
. . 🌙 Store
All completed works are available in my Etsy shop, link in bio or moonchildstudiond.com
Coffin Bay is #Australia ’s premier oyster growing destination and famed for its pure clear waters and pristine landscapes in every direction. From rugged cliffs to white sandy beaches, you won’t be able to put your camera away.
But it’s your taste buds that are in for a real treat on our Coffin Bay Tours. You'll feast on delicious local produce including some of the freshest #seafood in the world.
If you’re looking for a delicious dish to try out this weekend, have a go at making these mouth-watering tempura oysters by fionasjapanesecooking. Serve with our Sweet Chilli Sauce for a sweet and spicy kick – it’s a taste-bud explosion!
- 10 shucked and cleaned fresh oysters
- 150ml ice cold water
- 1 egg yolk
- 100g flour (sieved)
- Half tsp corn flour (sieved)
- Handful of ice-cubes
- Seaweed (to garnish)
- Lemon wedges and sea salt (serve on the side)
- Vegetable oil (for frying)
1. Gently wash the oysters and pat dry with kitchen towel.
2. Place enough vegetable oil in a heavy base saucepan to be able to deep fry the oysters.
3. Line a plate with kitchen towel as this will be used to absorb the excess oil from the tempura.
4. Place the egg in a medium size bowl and beat using chopsticks or whisk. Pour the ice cold water into the bowl and mix with the egg.
5. Add the sieved flour and corn flour to the water and egg. Mix lightly leaving small lumps in the mixture (at this stage you could sit the medium sized bowl filled with the batter into a larger bowl filled with ice and water to keep the batter cold).
6. To check the oil is hot enough, drop a small bit of batter into the oil and if it sizzles up quickly to the top then the oil temperature is ok.
7. Gently dip the oysters (one at a time) into the batter, shake off the excess batter and place in the oil.
8. Only fry a few pieces in the oil at the time to ensure that the oil temperature remains hot. The pieces should be turned only a few times until they have a nice light golden colour. This usually takes a few minutes.
9. Place the oyster tempura on your prepared plate lined with kitchen towel to absorb the excess oil.
10. Serve in the oyster shell topped with seaweed. Season with freshly ground sea salt and lemon wedges.
7 858 August, 2019
Popular Instagram Photos
Summer is nearly over. But on the bright side, peak oyster season is about to begin!
It's a mystery why many people still correlate oyster outings with warm weather, when they're actually infinitely tastier (sweeter, plumper, just objectively better) during the colder months.
As tired as that R-month adage goes, the guidance isn't bad. Avoiding oysters during months without an R was really to preserve wild populations and protect public health. But nowadays, I like to say that the R stands for regulation and refrigeration. (If you don't have those, best to avoid those oysters.) Some varieties that are grown in colder climates can stay pretty tasty year round, but in general, seasonality is real.
I mean, I've only had maybe a few dozen (6 or 7) over the last 12 weeks! 🤪
Today my mom is my #wcw@patricenorton0513 After being an entrepreneur of your own as a cosmetologist/ salon owner for over 30 years you took a chance and bet on me! Thanks for always coming to save me in the kitchen when I need assistance or a break from my 80hr weeks! Thanks for partnering with me in the pursuit of my dreams! Thank you for your sacrifice. (Pictured here is my mom prepping for our tasting for our very 1st pop up @rhousebaltimore in 2017) Look how far we’ve come and I couldn’t have done it without you, our family and of course #mybmore
16 32123 hours ago
We are excited to have Chef Steven join our team! He comes with a wealth of knowledge as a graduate of @stratforduniversity and several years of experience working with doing different cuisines. He enjoys recipe development, creating various sorts of wings (hence the IG handle @the_wing_doctor), breakfast, and more! Show Chef Steven some love and welcome him to the crew!