Dibba Bay oysters with a citrus vinaigrette and ponzu dressing

Dibba Bay oysters with a citrus vinaigrette and ponzu dressing

15 mins Prep

This recipe – created by BOCA’s chef Matthijs Stinnisen for Spinneys – plays with mandarin-citrus vinaigrette and a tomato concasse, which works well with this winter season’s oysters

Created by Spinneys
Prep time 15 minutes
Serves 1
Cuisine Asian
Diet Nut free
Preparation Easy
Nutrition (per serving)
Calories 1023
Fat 29.3g
Saturates 5.6g
Protein 47g
Carbs 117.3g
Sugars 46.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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To make the citrus vinaigrette, place the mandarin juice, lime juice, yuzu juice, 100ml soya sauce, oil and grated ginger in a bowl and combine. Allow to sit for at least 1 hour.


To make the tomato and ponzu dressing, remove the skin and seeds from the tomatoes then dice them. Set aside. Peel and dice the shallots. Mix the shallots with the mirin, rice vinegar, remaining soya sauce and nori sheets.


Shuck the oysters and cut the attachment from the shell then flip the oysters to show the beautiful side. Place them on crushed ice.


Drizzle with the citrus vinaigrette.


Add the diced tomatoes to the ponzu dressing and mix for 30 seconds before drizzling it over the oysters.


Serve the oysters decorated with the edible flowers and micro greens.