Cooking Styles

Learn about the following cooking styles. Most species lend themselves to a wide variety of cooking styles and, with a little guidance, seafood is one of the easiest foods to cook - so feel free to experiment....and enjoy! Select a recipe from the list.


Oysters with Asian Dressing

Assembling | Raw


Rice bran oil is a neutral-flavoured oil extracted from rice, use grapeseed oil if you prefer. Fresh seaweed is available from some fishmongers and Asian grocers, it makes an attractive base for these oysters and helps to hold them in place so that the dressing doesn’t spill out of the shells; a bed of rock salt would work equally well.


Serves 2 as an entrée

½ tablespoon mirin (see notes)
½ tablespoon rice bran oil (see above)
1 teaspoon Japanese soy sauce
1 teaspoon finely grated ginger, squeezed to extract juice
Seaweed, for serving
12 freshly shucked Pacific oysters

Combine mirin, oil, soy sauce and ginger juice.

Arrange seaweed on a platter and place oysters on top.

Top oysters with dressing and serve.


Mirin is a sweet Japanese fortified rice wine used for cooking. True mirin (labelled ‘hon mirin’) contains alcohol, so what is available in supermarkets and Asian grocery stores, and normally used, is non-alcoholic ‘mirin seasoning’.

View Cooking Styles >