Combine 1 tbsp. (0. 5 oz / 15g) olive oil with 1 tbsp. (0. 6 oz / 17g) garlic chili paste and 1/8 tsp. (0. 02 oz / 0. 7g) salt in a medium-sized mixing bowl, mixing well to create a uniform sauce.

Add the 12 shucked oysters (approx. 8 oz / 225g) into the prepared sauce, turning them several times until they are thoroughly and evenly coated.

Create a bed for the oysters to cook by spreading the 7-8 fresh basil leaves (approx. 0. 1 oz / 3g) out flat on a small oven-safe dish.

Transfer the oysters and the remaining sauce over the bed of basil leaves, spreading them out in a single layer on the dish so they cook evenly.

Turn on the broiler over high heat and allow it to fully preheat.

Place the dish on the top rack (approximately a few inches away from the broiler element) and broil for 4 to 5 minutes, keeping a close eye on them until the edges just begin to curl.

Once done, immediately remove the dish from the oven, serve hot, and enjoy.