Vietnamese dressing: Heat the sesame oil in a heavy-based pan and sweat the shallots, gingers, and chilli without colour. Add the rice wine vinegar and reduce by a third. Add the sugar syrup, dashi and soy sauce and bring to the boil. Reduce to a low heat and simmer for 30 minutes. Remove from the heat and add the pickled ginger juice, nam pla and fresh lime juice to taste. Allow the dressing to cool before using.
Shuck the oysters, keep them in their shells and save all their juice. Arrange 3 small mounds of Maldon salt onto each plate and press an oyster into each. Stir the Vietnamese dressing and spoon it over the oysters. In a bowl, mix together the julienne of spring onion, deep fried shallot and baby coriander and place a small pile on top of each oyster. Place a lime cheek on the side.
© 2005 Liam Tomlin. All rights reserved.