https://www.copymethat.com/r/PymDJxLIo/ginger-scallion-sauce/
17090149
c14yKMc
PymDJxLIo
2024-05-19 14:06:03
Ginger-scallion sauce
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Ingredients
- 8 stalks scallions, chopped
- 3 Tbsp. minced ginger
- 2 tsp. salt
- 1 tsp. fish sauce
- ⅓ cup vegetable oil
Steps
- 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.
Notes
- This will keep for a week in the fridge.