1 fresh kaffir-lime leaf, sliced into thin strips
2cm piece fresh ginger, peeled and sliced into thin strips
1 red banana chilli, seeded and finely sliced
25ml Tamari or light soy sauce
Finger lime to serve
Place oysters in a 25sm bamboo steamer basket and top each with 1-2 pieces each of the kaffir-lime leaf, ginger and chilli.
Add 1cm of water to a wok and bring to the boil. Place steamer basket over wok, cover with a lid and steam for 1 minute 45 seconds. Remove basket from wok and place basket onto a serving plate. Drizzle with Tamari and squeeze finger limes over the oysters.