Soy pickled chillies with oysters

Soy pickled chillies with oysters

By
From
Pickled
Makes
1 × 300 ml jar

Soy pickled chillies with oysters

Taiwanese street food heroes BAO have come a long way since they started in 2012 at Kerb, one of London’s original and best street food market initiatives. After doing the market rounds they quickly opened a semi-permanent site at Hackney’s Netil Market, and in 2015 they opened up a proper bricks-and-mortar restaurant. They serve inventive Taiwanese small plates, and of course baos with a couple of different fillings. Their signature dish? The gua bao: a fluffy white steamed bun, topped with braised pork, peanut powder, coriander and fermented mustard greens. It’s the real deal – you won’t find store-bought hoisin sauce anywhere near these guys.

I’m massively impressed, not only with what I think is some of the most interesting, creative and tasty food in London, but also with what they’ve managed to achieve in such a short amount of time. Go team BAO. Here’s their recipe for soy pickled chillies, which are delicious spooned over freshly shucked oysters.

Ingredients

Quantity Ingredient
6 tablespoons rice wine vinegar
120ml chinkiang vinegar, black rice vinegar
2 tablespoons light soy sauce
12 garlic cloves, peeled and very finely chopped
1/2 tablespoon sea salt
1 tablespoon granulated sugar
12 green jalapenos
fresh oysters, cleaned, to serve
see method for ingredients
see method for ingredients

Method

  1. In a saucepan over low heat, combine the vinegars, soy sauce, garlic, salt and sugar. Stir until the salt and sugar have dissolved.
  2. Slice the jalapeños in half lengthways, remove and discard the seeds, and chop finely.
  3. Add the jalapeños to the vinegar-brine. Pour into a clean jar, put the lid on and set aside to pickle overnight.
  4. The next day your soy pickled chillies are ready to eat. Spoon the pickles and their brine over freshly shucked oysters.
  5. If kept in the refrigerator, the pickled chillies will last for 1 month.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again