Barbecued Oysters

Demonstrated by: Michael Fennelly.
Taste of Hilo with Restaurant Kaikodo and O’keefe and Sons Breadbakers - September 14, 2003.



Barbecued Oysters

  • 4 slices crisp bacon
  • 12 fresh small to medium size oysters on the half shell
  • 1 1/2 cups Asian Barbecue Sauce
  • Rock salt for garnish
  • 1 lemon, cut into 4 wedges
  • 1 green onion, slivered into 3-inch lengths or ogo (fresh seaweed) for garnish

Asian Barbecue Sauce

  • 1 teaspoon minced garlic
  • 1 tablespoon grated fresh ginger root
  • 2 tablespoons chopped cilantro (Chinese parsley)
  • 2 tablespoons lemon juice
  • 1/4 cup sesame oil
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped shallots
  • 1/4 cup soy sauce
  • 1/4 teaspoon ground red (cayenne) pepper
  • 1/4 teaspoon freshly ground black peppercorns
  • 1/4 cup brown sugar
  • 2 tablespoons sugar
  • 3 tablespoons tomato paste
  • 2 tablespoons rice vinegar
  • 1/4 cup extra virgin olive oil


  1. Preheat electric oven to 450°F or heat an outdoor grill.
  2. Break or cut each bacon slice into 3 equal pieces.
  3. Place oysters on a baking sheet, top each oyster with a piece of bacon and 2 tablespoons Asian Barbecue Sauce.
  4. Bake or grill for 5 minutes or until sauce is bubbling.
  5. To serve, line serving platter with rock salt.
  6. Place oyster shells over salt; garnish with lemon, green onion, or ogo.

Makes 4 servings.

Asian Barbecue Sauce

  1. In an electric blender, combine all ingredients except olive oil; blend until smooth.
  2. Set on low speed; remove the feeder cap of the blender and slowly add the olive oil in a steady stream.

Makes 1 quart.


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