Fresh Oyster Salad - Marinating in Perilla Oil Removes All Fishy Smell

Steps

1. 1

   Dissolve sea salt 1T in 3 cups of water, add oysters, and gently rub to wash (repeat 2-3 times).

2. 2

   Drain the oysters in a strainer, then toss with perilla oil 1T in a bowl, cover with plastic wrap, and refrigerate for 20 minutes.

3. 3

   Julienne the radish and add sea salt 0.5T, then let it sit for 10 minutes.

4. 4

   Slice cheongyang chili pepper into rounds, chop garlic chives, and make the sauce (red chili pepper powder 5T, plum extract 2T, juice of half a lemon, anchovy fish sauce 2T, minced garlic 1T, sugar 1T).

5. 5

   Squeeze out the liquid from the pickled radish, then mix in garlic chives, cheongyang chili pepper, and the sauce.

6. 6

   Add the oysters and gently toss one more time.