Ginger Scallion Relish
This relish is a staple for a reason. It transforms steamed fish, white rice, or simple grilled chicken into a meal with a sharp, bright edge.
The oil temperature is your only make-or-break variable.
You need the oil hot enough to sizzle upon contact, but not so hot that it scorches the aromatics into bitterness. If it smokes, it is too hot.
- small saucepan
- chef's knife
- heat-proof glass bowl
What goes in.
- 1/2 cupfresh ginger, peeled and minced very fine
- 1/2 cupscallions, whites and light greens, thinly sliced
- 1/2 tspfine sea salt
- 1/3 cupneutral oil, such as grapeseed or canola
Thermal extraction
Pouring the smoking-hot oil over the ginger and scallions forces the essential oils out of the fibers instantly. Keep the bowl steady so the oil covers everything evenly.
The method.
Prepare the aromatics
Mince the ginger until it is almost a paste. Slice the scallions into thin rounds. Combine both in a heat-proof bowl.
Season
Add the salt to the ginger and scallions and toss to combine. Let it sit for 5 minutes so the salt draws out the moisture.
Heat the oil
Place the oil in a small saucepan over medium-high heat. Wait until you see the first wisp of smoke or until the surface of the oil begins to shimmer violently.
Temper
Carefully pour the hot oil over the ginger-scallion mixture. It will hiss and bubble aggressively. Stir once, then let it cool to room temperature before using.
Other turns to take.
Spicy Version
Add one small bird's eye chili, finely minced, to the bowl before pouring the oil.
Soy-Infused
Once the mixture has cooled, stir in one teaspoon of light soy sauce.
When it doesn't go to plan.
Do not use olive oil; its flavor profile clashes with the ginger.
The relish stays fresh in the refrigerator for up to three days, but it is best used within the first twenty-four hours.
If the ginger chunks are too large, the texture becomes woody; stick to a fine mince.
The ones that keep coming up.
Why use salt before the oil?
The salt draws out excess water from the aromatics, which prevents the relish from becoming watery once the oil is added.
Can I use the dark green parts of the scallion?
The dark greens lose their texture and turn slimy under the hot oil. Stick to the white and light green parts for the best result.
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