Sizzling Akoya Credit Amy Hamilton Liberte 2-min

Vietnamese Sizzling Akoya with Green Garlic & Peanuts

Recipe by Chef Amy Hamilton of Liberté Restaurant, Albany


Time: 15Difficulty: Easy/moderateServings: 2

12 shucked Leeuwin Coast Akoya, on the half shell

125ml clarified salted butter (see point 1)

2 green garlic shoots, finely sliced

2-3 tbsp crushed roasted peanuts

Juice of one lemon

Dash of fish sauce

  1. To clarify butter, place butter in heavy based saucepan on stove and leave on the lowest heat. As the milk solids slowly bubble to surface, skim them off with a ladle. The butter is done when no more milk solids appear and the butter continues cooking long enough that it starts to have a delicious nutty toffee aroma.
  2. Place cast iron sizzle pan in oven and heat at 200˚C whilst making sauce.
  3. Place butter and sliced green garlic in a saucepan. Cook until the garlic starts to simmer then remove from heat.
  4. Add nuts.
  5. Season with lemon juice and fish sauce.
  6. Remove cast iron pan from oven and place on wooden trivet.
  7. Place Akoya onto hot cast iron plate and quickly spoon over the hot sauce.