Instructions

1. Shuck the oysters, leaving them on the half-shell
2. Toss the shallot, ginger, garlic, and thai chiles together in a small bowl.
3. Place a pinch of the shallot mixture on top of each oyster.
4. Fill a deep skillet (one that a bamboo steamer will fit into snugly – with about 1 inch of water) and bring to a boil.
5. Meanwhile, arrange the seaweed/cabbage loosely in the bottom of two bamboo steamer baskets. Set 6 oysters on top of the seaweed/cabbage in each one, nestling them so they sit upright and the juices don’t spill.
6. Cover one of the baskets and set it over boiling water. Steam for 5 minutes. The oysters will be warmed through and the edges will have ruffled and curled. Remove the basket and cover it with a plate while you steam the second basket.
7. Place each steamer basket on a dinner plate, garnish the oysters with a few fresh cilantro leaves and lemon; serve. Dust with the phytoplankton if you have it before the cilantro garnish.