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.
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.
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