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Ginger Scallion Oil
It takes 4 ingredients and 5 minutes to make this ridiculously easy yet delicious ginger scallion oil. Perfect on chicken, rice, fish, congee, noodles and more, this is going to become one of your favorite condiments!
Course
Dips, Sauces
Cuisine
Asian, Chinese
Keyword
ginger scallion sauce
Prep Time
5
minutes
minutes
Servings
1
cup
Author
Lisa from A Day in the Kitchen
Equipment
7" Ceramic Nonstick Frypan
Santoku Knife
Cutting
Ingredients
1
knob
fresh ginger,
about the size of half a small lemon
3
scallions, bottoms trimmed
¼
cup
extra light olive oil
(or similar neutral tasting oil)
¾
teaspoon
sea salt
Instructions
In a small saucepan or pot, heat the oil over medium heat.
Peel ginger with the edge of a spoon.
Cut ginger into quarters, flatten each chunk by pressing down on the side of the knife with the heel of your hand, and then finely mince.
Finely chop the green sections of the scallions.
Combine the minced ginger, chopped scallions and ¾ teaspoon sea salt in a bowl.
Remove the oil from the heat and carefully pour of the ginger scallion mixture. The oil will sizzle upon contact.
Stir the mixture well.
Serve at room temperature or chilled.
Store any leftover ginger scallion oil in a container in the fridge for 3-4 days.
Notes
You can use a grater or microplane for the ginger if you do not want to mince it.
You can add minced shallots or garlic for a taste variation.
Goes really well with poached chicken or fish. Also is nice on hot steamed rice or eggs.
Tastes good served at room temperature or chilled.