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Oysters 'Oriental' Rockefeller


  • Preheat overhead grill to the highest degree.
  • Dry roast the sesame seeds. Then blend with a little sesame oil until smooth. Set aside.
  • Heat a little vegie oil in a heavy-bottomed non-stick pan and fry the pork fat and Chinese sausage until golden.
  • Add the garlic, parsley, spring onions and spinach. Stir well and briefly cook.
  • Then add the sake and cook until the liquid has reduced.
  • Add chilli sauce to taste and stir.
  • Then process the mixture with the crumbs and melted butter.
  • Combine the sesame mixture with the hollandaise sauce.
  • Remove the oysters from the shells and blanch in hot water for 10 secs. Then drain and set aside to cool.
  • To serve, place 6 oysters in the shell on a bed of salt on individual plates and spoon a dollop of the hollandaise mixture on each one. Then top with the crumb mixture and briefly grill until golden brown.
  • Adam Tanner – Executive Chef, Sheraton Saigon Hotel & Towers, Vietnam


  • 30 gm sesame seeds
  • sesame oil
  • vegetable oil
  • 30 gm pork back fat, finely diced
  • 150 gm Chinese sausage, finely diced
  • 20 gm garlic, chopped
  • 20 gm chopped fresh parsley
  • 50 gm spring (green) onions, chopped
  • 200 gm blanched spinach, drained
  • 20 gm sake
  • 50 gm chilli sauce
  • 100 gm Panko crumbs
  • 200 gm butter, melted
  • 300 gm hollandaise sauce
  • 4 dozen oysters, opened, in the half shell
  • rock salt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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