Ginger-scallion sauce

8 stalks scallions, chopped

3 Tbsp. minced ginger

2 tsp. salt

1 tsp. fish sauce

⅓ cup vegetable oil

Chop scallions finely into an oven-safe bowl. You can grate or mince ginger, but it’s just easier to scoop out three heaping spoonfuls from a jar (check the Asian aisle at your grocery store).

At this point, I add salt over the scallions and ginger, and using the back of the spoon, I mash down on the salt for a minute. This will start releasing the liquid, mostly from the scallion.

Meanwhile, I heat a saucepan with the vegetable oil. You want the oil very hot, but not smoking. I’ll usually test by dropping one piece of chopped scallion; if it sizzles, then the oil’s ready. I’ll pour the oil over the scallions and ginger, and everything should be bubbling and sizzling.

Carefully stir with a spoon. When it cools slightly, add the fish sauce. And you’re done.

This will keep for a week in the fridge.

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