2 dozen freshly shucked oysters of your choice
Rock salt (to serve)
2 tbsp lime juice
1½ tbsps fish sauce
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 tbsp vegetable oil
2 tsps sugar
1 lime leaf torn into 3 pieces
1 small red chilli, deseeded and thinly sliced
2 tsps very finely chopped coriander (optional)
Combine the lime juice, fish sauce, sesame oil, rice wine vinegar, vegetable oil, sugar and lime leaf in a small bowl. Set aside for at least 20 minutes to allow the lime leaf to infuse the dressing.
Remove the leaf and whisk to emulsify. Taste and, if necessary, add a little extra vinegar or sugar for balance.
Arrange the oysters on a bed of rock salt, then either serve the dressing on the side or spoon a little over each oyster before serving. Top with a red chilli and coriander (if using) just before serving.