Finger limes are among my favourite native ingredients. They especially complement seafood dishes with their clean, sharp flavour profile and the wonderful crunchy, delicate texture of their "pearls" or globular vesicles. For this recipe I have teamed fresh finger lime or 'lime caviar' with freshly shucked oysters and chilli, a delicious and refreshing way to begin our summer Christmas feast.
1 x dozen freshly shucked Sydney rock oysters (or the best oysters available on the day)
Finger lime and chilli dressing
1½ tbsp light soy sauce
3 tsp grapeseed oil
1½ tsp white sugar
1½ tsp dried chilli flakes
¾ tsp sesame oil
juice of ½ lime
3 fresh finger limes, cut in half widthways and "pearls" removed
1. Arrange oysters on a platter.
2. To make finger lime and chilli dressing, place all the dressing ingredients, except the finger lime pearls, in a bowl and whisk until well combined.
3. Add finger lime pearls to dressing and stir in with spoon. Drizzle dressing over oysters and serve immediately.
This recipe features as part of our Good Food Christmas feast.