For the sauce: In a medium-size bowl, whisk together the soy sauce, lemongrass, lime zest, lime juice, honey, and hot sauce. Reserve.
For the oysters:
Shuck the oysters and place open-faced in a bamboo steamer over a wok, boiling with water. Garnish the oysters with garlic. Cook for 1 to 2 minutes.
Remove the oysters from the heat. Drizzle the reserved sauce on the open face of the oysters and garnish with chopped scallions.
Recipe courtesy of Chuck Hughes