This recipe was created by a talented cook and food photographer with a Flickr photostream "fotoosvanrobin"
Both the image and the recipe are attributed to him. I have taken the liberty to classify this as China cuisine as it sits comfortably in that style with expedient and clever use of a few well picked ingredients

  • 6 Choice oysters
  • 1 Tbsp light soysauce
  • 1 Tbsp shaoxing ricewine
  • 1 Tbsp white ricevinegar
  • 2 Tbsp chicken broth, mushroom broth or water
  • 1½ tsp sugar
  • 2 tsp sesame oil.
  • 1 Spring onions. (cut off the green top and slice it 2-3 mm slices)
  • 1 Thai chillie sliced finely.

  1. Mix the liquids and sugar to dissolve. 
  2. Pour onto the open oysters.
  3. Add a few rinsed fermented black beans per oyster.
  4. Steam for 2-3 minutes. Don’t overcook them!
  5. They should be warm but still soft.
  6. Garnish with sliced spring onion. Preferably only the green part.
  7. And little rings of red chili if you like.