Funky Oyster BarRECIPES

Would you like try cooking the delicious fish recipes
created by our chef?

Let’s have a look some recipes.

Caesar Salad


  • 1/2 cup high-quality extra virgin olive oil, plus more for brushing
  • 4 cloves garlic, minced.
  • 1 baguette, preferably a day old, thinly sliced.
  • 1/4 cup fresh lemon juice (plus more to taste)
  • 4 ounces Parmesan cheese, grated.
  • 1 teaspoon anchovy paste, or 1 to 2 anchovies, minced.
  • 2 large eggs
  • 1/4 teaspoon freshly ground black pepper (or to taste)
  • 1/2 teaspoon kosher salt (or to taste)
  • 4 to 6 small heads romaine lettuce, rinsed, patted dry, wilted outer leaves discarded.

Caesar SaladDirections

Combine the olive oil and garlic:

In a very large bowl, whisk together 1/2 cup olive oil and garlic. Let sit for at least half an hour.

Make the toasted croutons:

While the garlic is sitting, make the croutons. Spread the baguette slices out on a baking sheet. (You may need to do in batches.)

Brush or spray with olive oil (or melted butter). If you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in Step 1.

Broil for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool.

The steps up until this point can be made ahead.

Make the dressing:

Add minced anchovies (or anchovy paste, if using) and eggs to the oil-garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice, salt and pepper to taste. The lemon should give an edge to the dressing, but not overwhelm it.

Tear off the chunks of romaine lettuce:

Using your hands, tear off chunks of lettuce from the heads of romaine lettuce (do not use a knife to cut). Add to the dressing and toss until coated. Add the rest of the Parmesan cheese, and toss. combine and serve.

Funky Oyster

Nutrition Facts

Amount per serving

Calories 709

% Daily Value*

  • Total Fat 34g (44%)
  • Saturated Fat 7g (37%)
  • Cholesterol 79mg (26%)
  • Sodium 1293mg (56%)
  • Total Carbohydrate 81g (29%)
  • Dietary Fiber 16g (56%)
  • Total Sugars (13g)
  • Protein (27g)
  • Vitamin C 30mg (148%)
  • Calcium 439mg (34%)
  • Iron 11mg (60%)
  • Potassium 1751mg (37%)

Other Recipes

Breaded Crab Claws

In a bowl, lightly break up the crabmeat into 1/2-inch chunks. It will break up a bit more when you mix it with the other ingredients.

Crispy Fried Oysters

In a small bowl, stir together all of the tartar sauce ingredients until combined. Set aside until ready to use. The sauce can be stored in an airtight container in the fridge for up to a week.

Shrimps with Butter and Garlic.

Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside.

Fish and Chips

Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.

Classic Fish Pot

Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and sauté for 4 minutes. Add the garlic and sauté for another minute.

Crispy Fried Calamari

To prepare these super easy fried calamari recipe, clean the calamari and wash thoroughly. Using a sharp knife cut the calamari in slices, approx. 1 cm each.

Arugula Salad

Heat a large cast iron skillet or griddle on high heat. Add 2 Tbsp of olive oil to coat the pan. When the oil is hot, working in batches of half of the shrimp at a time, add the shrimp and sauté a minute on each side to sear.

Garnelen Butterfly

Sprinkle the prawns with lemon juice and season with salt and pepper. Heat the oil to approx. 180 ℃ for frying.

Tomato Salad

In a small bowl, whisk together the vinegar, mustard, and honey until the honey dissolves. Whisk in the olive oil until blended.