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Oysters in Passionfish Sauce
Chef Ted Walter of Passionfish – Monterey, CA
Adapted by StarChefs

Yield: 4 Servings


  • 2 dozen oysters
  • 1 fluid ounce ginger juice
  • ½ cup rice vinegar
  • ¼ cup sugar
  • 1/8 cup lemon juice
  • 1/8 cup soy sauce
  • ½ cup extra virgin olive oil
  • Salt and pepper, to taste

Shuck the oysters detaching from base but leaving in shells. Whisk together all remaining ingredients except for the olive oil. Drizzle olive oil in a slow, steady stream while whisking continuously. Season mixture with salt and pepper and spoon over the oysters. Serve immediately.

Wine pairing:
A light Manzanilla Sherry should bring out both the oysters and the sauce; try the Emilio Lustau Papirusa Manzanilla Sherry.


   Published: February 2005