• 3 limes
  • 1 tbs fish sauce
  • 3 fresh coriander roots, washed, finely chopped
  • 1 1/2 tbs finely chopped fresh coriander
  • 1 1/2 tsp brown sugar
  • 1 fresh red birdseye chilli, halved, deseeded, finely chopped
  • 40 oysters
  • Tomato sorbet
  • 7 (about 800g) ripe egg tomatoes, quartered
  • 1/4 cup firmly packed coarsely chopped fresh coriander
  • 1 tbs brown sugar
  • 3 tsp fish sauce
  • 1 egg white
  • To make the tomato sorbet, place a shallow metal container in the freezer to chill while preparing the sorbet. Place the tomato in the bowl of a food processor and process until finely chopped. Strain tomato through a fine sieve into a large bowl, pressing with the back of a spoon to push the liquid through. Discard seeds and pulp. You will need 810ml (31/4 cups) of tomato juice to make the sorbet.
  • Add the coriander, sugar and fish sauce to the tomato juice and mix well. Pour into the chilled metal container. Cover with foil and place in the freezer for 6 hours, running a fork through the mixture twice, or until just set.
  • Roughly break up the sorbet with a metal spoon and quickly transfer it to the bowl of a food processor. Add the egg white and process very briefly until the sorbet reaches a soft, icy texture. Return the sorbet to the metal container. Cover with foil and place in the freezer for 6 hours or overnight until firm.
  • Finely grate the rind of 2 of the limes. Juice all the limes. Combine lime rind and juice, fish sauce, coriander roots and leaves, sugar and chilli in a small bowl.
  • To serve, place the container of sorbet in the fridge for 15 minutes to soften slightly. Divide the oysters among serving glasses and spoon the dressing over the top. Use a sorbet scoop to place a well-formed scoop of sorbet on top of the oysters. Serve immediately.
  • Protein Dietary Fibre 4.00g 1.50g Fat Total Energy 0.50g 915kJ Fat Saturated Sodium – – Carbohydrate Total Cholesterol 5.50g – Carbohydrate Sugars –