This is a wonderful sauce to keep on hand in the fridge for days when you’re feeling a little lazy. It transforms the simplest of dishes into something special and works a treat when served with chicken rice, silken tofu, or over fresh steamed fish.
Importantly, the ginger should be very finely minced with a knife. However, if this is time consuming, it is best to blitz it in a blender until the ginger is well broken down and fibrous – but not to a point that it becomes watery. This helps the flavours bind with the oil when it is warmed through.
Flavours & pairings
The specific heat of the Bentong ginger really brings a kick to this sauce, while sesame oil brings a toasted nuttiness to bring balance to the spicy hit of ginger. Best served as a condiment, or even tossed through a simple fried rice for an added layer of flavour.
Ingredients
- 15cm piece Bentong ginger, very finely minced (or blended)
- 4-5 whole stalks spring onion, very finely sliced
- 1.5 cups vegetable oil
- 2 tablespoons sesame oil
- 1 teaspoon sea salt (or adjust to taste)
Method
- Add the ginger and spring onion to a cold or unheated pot. Sprinkle salt all over.
- In a separate pot, gently warm the oil on a low-medium heat, until it begins to very lightly smoke and is hot.
- Pour the smoking hot oil all over the ginger and spring onions. Stir through well.
- Turn the fire on at a low heat. Warm the sauce through very gently for 2-3 minutes, ensuring the oil does not begin to bubble or fry the ginger. This allows the flavours to amalgamate and bring out the natural perfume of the ginger.
- Finally, add the sesame oil and stir through. Immediately turn the fire off.
- Let the flavours meld and by allowing the sauce to cool completely. Store in a jar and refrigerate for easy use, or serve immediately.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour: the people, the culture and the stories behind them… the kind of food that leaves you with a smile for reasons you can’t quite put your finger on.