pan fried line fish with a ginger scallion sauce

pan fried line fish with a ginger scallion sauce

When a foodie friend on Twitter alerted me to this ginger scallion recipe, and said it was a game changer, I immediately wanted to know more. She sent me to this link on the Tastespotting blog and after reading the humorous post, I couldn’t wait to get to the shops to bulk buy ginger and spring onions (scallions).

This is David Chang – from Momofuku- Ginger Scallion sauce. Its more of a relish or condiment to me, and I initially made it to go along with a pork chop.

I tasted it on its own after making it and found the onion and ginger very abrasive, but it really does need to be eaten with food. I tried it on a fishcake and then knew that it was made to be eaten with seafood.

I bought a couple of fresh line-fish fillets from my fishmonger, pan fried them in a little olive oil, and ate them with this delicious relish on the side. A more simple and perfect meal is hard to come by.

This sauce definitely mellows and improves after a few days, and the flavours seem to integrate a bit better.

david chang ginger and scallion sauce

The recipe makes quite a large batch, and as you use very little, it may be worth cutting it in half.

Recipe | Ginger Scallion Sauce | makes 3 cups

From  Momofuku cookbook by David Chang

  • 2½ cups thinly sliced spring onions / scallions (green and whites, from 2 large bunches)
  • ½ cup finely minced fresh ginger
  • ¼ cup grape seed or other neutral oil
  • 1½ teaspoons usukuchi (light soy sauce) – I used Kikommen
  • ¾ teaspoon sherry vinegar – I used Mirin – and added a about a t more as I felt it needed the sweetness
  • ¾ teaspoon kosher salt, more to taste

Combine the onions, grated ginger, oil, soy sauce, vinegar and salt in a bowl and mix. Add more salt if you think it needs it. I added a little extra mirin.

Pan fried line-fish:

Season 1/4 cup – 1/2 cup of flour (depending on how many fillets you are making) with salt and pepper. I like to add about 1/2 a teaspoon on smoked paprika to the mix.

Heat a splash of olive oil on a non stick frying pan and fry your fish over a medium – high heat (presentation side down) for a few minutes on each side (turning once) until golden and cooked through.

Serve immediately with the ginger scallion sauce on the side and a couple of lemon wedges to spritz over the fish.

pan fried line fish with a ginger scallion sauce

I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

I can also be found enthusiastically pinning beautiful food images on Pinterest.  

, , , ,

22 Responses to pan fried line fish with a ginger scallion sauce

  1. sue wildish April 29, 2013 at 8:40 am #

    Love it – will be making it tonight!

  2. suzanne Perazzini April 29, 2013 at 10:58 am #

    I can see that working but it is an enormous quantity. Maybe he had a very large family.

  3. Lori April 29, 2013 at 3:58 pm #

    I am intrigued by this relish! How unusual! I am going to have to give it a go.
    Do you know how long it will keep for?

  4. Laura (Tutti Dolci) April 30, 2013 at 2:18 am #

    I love the ginger scallion sauce, a tasty relish!

  5. Sandi Hill April 30, 2013 at 6:42 am #

    Lovely recipe – can’t wait to make it! Where do i buy smoked red pepers pieces that you have in some of your recipes?

    Sandi

  6. Sam April 30, 2013 at 7:41 am #

    Thanks Sandi, I used to cold smoke my own red peppers when I had the Smoking Shed business, so regret that product is not available anywhere else. You could use smoked paprika as a substitute.

  7. Sam April 30, 2013 at 7:43 am #

    Hi Lori, I would say at least a week, but as there isn’t any acid or much sugar to preserve, it will last as long as fresh ginger and spring onions will last. I suggest halving the mix, as this makes a lot.

  8. Sam April 30, 2013 at 7:46 am #

    Hi Suzanne, I often find chefs work in much larger quantities than domestic cooks.

  9. Ammy May 2, 2013 at 2:19 pm #

    You beat me to a post on it 🙂 The seafood idea is fabulous, but i still can’t get over the magic it works with pork.

  10. Sam May 2, 2013 at 10:55 pm #

    Ah, sorry, didn’t know you wanted to post. I made my pork chops with a miso glaze in the end do didnt try it with the green. Next time.

Trackbacks/Pingbacks

  1. pan fried line fish with a ginger scallion sauce | - April 29, 2013

    […] Drizzle and Dip […]

  2. Saucy! | Little Food Baby - April 29, 2013

    […] are just a few ideas I had for now. I also came across this recipe that my friend Sam posted on her own blog Drizzle and Dip this morning. It sounds […]

  3. pomegranate guacamole | Drizzle and Dip - May 2, 2013

    […] look forward to connecting with you again in the […]

  4. black mushrooms stuffed with goats cheese butter and dill | Drizzle and Dip - May 6, 2013

    […] look forward to connecting with you again in the […]

  5. pomegranate and ginger spritzer | Drizzle and Dip - May 10, 2013

    […] look forward to connecting with you again in the […]

  6. gourmet magazine and a couple of vegetable dishes on the side | Drizzle and Dip - May 13, 2013

    […] look forward to connecting with you again in the […]

  7. gourmet magazine and a couple of vegetable dishes on the side | - May 14, 2013

    […] look forward to connecting with you again in the […]

  8. pizza bianco with caramelised onion, blue cheese, figs and balsamic | Drizzle and Dip - May 15, 2013

    […] look forward to connecting with you again in the […]

  9. mushroom and barley 'risotto' | Drizzle and Dip - May 18, 2013

    […] look forward to connecting with you again in the […]

  10. pink berry and white chocolate rocky road | - May 27, 2013

    […] look forward to connecting with you again in the […]

  11. Oat & nut apple crumble with cranberries & orange | Drizzle and Dip - May 29, 2013

    […] look forward to connecting with you again in the […]

  12. pink swirl meringues with pomegranate syrup | Drizzle and Dip - May 8, 2014

    […] look forward to connecting with you again in the […]

Leave a Reply

© 2015 Drizzle and Dip. All Rights Reserved.