Funky Oyster BarRECIPES

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

Let’s have a look some recipes.

Tomato Salad


For the vinaigrette

  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 cup extra-virgin olive oil

For the Salad

  • 1/4 medium red onion, very thinly sliced
  • 2 pounds ripe tomatoes, any and all varieties welcome
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 1/4 cup fresh basil, chiffonade
  • 2 tablespoons fresh mint, chiffonade

Tomato SaladDirections

Make the vinaigrette: 

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

Macerate the red onions:

Add the sliced onions into the vinaigrette and tuck them down into the dressing. Set aside to macerate while you assemble the salad.

Cut the tomatoes:

Trim out the stem and base of the stem from the tomatoes. Cut tomatoes into 1/2-inch-thick slices. If you’re including some cherry tomatoes, cut in half.

Assemble the salad and serve:

Arrange the tomatoes on a large plate or medium platter and season both sides with salt. Lightly shower with freshly ground black pepper. 

Pour the dressing and onions over the salad. Use your hands to gently nestle the tomatoes in the dressing and distribute the onions evenly. Scatter with basil and mint. Taste and add more salt and/or pepper, if needed. 

Serve immediately.

This salad is best the day it’s made, but can be enjoyed a day or two later if covered well and stored in the fridge.

Funky Oyster

Nutrition Facts

Amount per serving

Calories 173

% Daily Value*

  • Total Fat 14g (18%)
  • Saturated Fat 2g (10%)
  • Cholesterol 0mg (0%)
  • Sodium 362mg (16%)
  • Total Carbohydrate 12g (4%)
  • Dietary Fiber 3g (11%)
  • Total Sugars (8g)
  • Protein (2g)
  • Vitamin C 32mg (160%)
  • Calcium 35mg (3%)
  • Iron 1mg (6%)
  • Potassium 575mg (12%)

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.

Caesar Salad

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

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.

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.