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. This is David Chang – from Momofuku- Ginger Scallion sauce. It’s 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.
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 grapeseed or other neutral oil
- 1½ teaspoons usukuchi (light soy sauce) – I used Kikommen
- ¾ teaspoon sherry vinegar – I used Mirin – and added 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 nonstick 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.
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Love it – will be making it tonight!
I can see that working but it is an enormous quantity. Maybe he had a very large family.
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?
I love the ginger scallion sauce, a tasty relish!
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
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.
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.
Hi Suzanne, I often find chefs work in much larger quantities than domestic cooks.
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.
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.