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The perfect sauce for the raw oyster hesitater.
It’s amazing on steak too.
Quite frankly it’s just absolutely delicious.
Sometimes you need a little sweetness. Sometimes you need a little salty. Sometimes you need both. This is the sauce for that.
The happy meeting place of pineapple and fish sauce. Two unlikely friends. But when mingled with a little vinegar, shallot, jalapeno, and unpasteurized shoyu, they all begin to sing a song.
The funky fish sauce and the shoyu really help to bring out the briney sea vegetable notes and marry the merroir beautifully. While the sweetness from the pineapple helps to bring out the creamy buttery notes of the oyster. It’s an experience. More than just an oyster. A perfect stepping stone for someone who is curious about raw oysters, but might need a little help getting their feet wet.
It’s a lovely addition to meat as well. It doesn’t stop with oysters. Because quite frankly it’s just delicious. Add it to your steak and try to tell me it’s not life changing.
Ingredients
- 1/4 cup diced pineapple
- 1/4 pineapple puree
- 1/4 cup diced shallot
- 1/4 cup diced jalapeno
- 1/3 cup vinegar (I used equal parts cane to acv)
- 2 tablespoons fish sauce
- 2 tablespoons unpasteurized shoyu
Instructions
- Combine everything into a bowl and give it a good mix.
- Let it mix together and get happy a while in the fridge.
- It’s ready now. Easy peasy. A little sauce of big pleasure.
This sounds intriguing but I’m confused about the line:
“1/3 cup vinegar (I used equal parts cane to acv)”
does this mean this recipe includes a 1/3 cup of sugar cane as well?
Also, did you mean to write 1/4 cup pineapple puree? You forgot to add a unit of measure there.
I did miss the cup measurement for the pineapple puree!
I used a vinegar made from sugar cane mixed with apple cider vinegar. Not that I added additional cane sugar.