From: Executive chef Kevin Gin, Bridges Restaurant, Danville, CA. Yield: 1 serving.
3 Pacific oysters, medium-sized
¼ cup flour
¼ cup panko bread crumbs
as needed for frying, vegetable oil
6 thin mango slices
¼ napa cabbage, chiffonade
¼ oz. red cabbage, chiffonade
1 Tbsp. creamy cilantro dressing (recipe follows)
1 Tbsp. kimchi vinaigrette (recipe follows)
¼ fresh avocado, large (about 8 oz.) peeled, seeded, diced
as needed for garnish, micro greens
Creamy Cilantro Dressing (yields ¼ cup):
2 oz. sour cream
1 tsp. cider vinegar
1 tsp. half-and-half
1 Tbsp. chopped cilantro
to taste, salt and pepper
Kimchi Vinaigrette (yields ½ cup):
1 Tbsp. kimchi
1 Tbsp. kimchi seasoning
2 tsp. Korean chili paste
½ tsp. minced garlic
1 green onion, finely chopped
1 tsp. minced cilantro
3 Tbsp. rice vinegar
1½ Tbsp. canola oil
1½ Tbsp. sesame oil
¾ tsp. fish sauce
to taste, sugar
For creamy cilantro dressing: mix all ingredients together.
For kimchi vinaigrette: Place all ingredients except green onion and cilantro in a blender. Blend until smooth. Add sugar as needed. Mix in cilantro and green onions.
To assemble: Heat oil in deep fryer or heavy pot on the stove to 350°F. After shucking oysters, drain in a colander. Dip each oyster in flour, shaking off excess, then dip into egg, then panko. Gently place oysters into hot oil and fry for 1 to 3 minutes until golden. Remove oysters and let drain on paper towel-lined tray.
On a plate, arrange mango slices in a star pattern from middle of the plate fanning out. Mix cabbage together in a bowl with 1 Tbsp. creamy cilantro dressing and salt and pepper. Place mixture in center of mango star. Place oysters around cabbage, forming a point in middle. Drizzle 1 Tbsp. kimchi vinaigrette around oysters and on mango. Add diced avocado around the plate and top oysters with micro greens. Serve.