10 minutes
A raw, aromatic, and flavorful infusion of ginger and scallion in neutral oil, perfect as a condiment for various dishes.
Scallions, trimmed, patted dry, and finely minced
each
Fresh Ginger, peeled and finely minced
tablespoons
cups
Fine Sea Salt, or to taste
teaspoons
1. Prepare Scallions and Ginger
Trim the scallions, ensuring both white and green parts are included, and pat them dry before finely mincing them. Peel a 2-inch piece of fresh ginger and mince it finely until you have about 3 tablespoons.
2. Combine Ingredients
In a small bowl, combine the minced scallions, ginger, neutral oil, and fine sea salt. Use a spoon or spatula to mix everything thoroughly. The goal is to achieve a well-mixed and uniform texture, which ensures that the flavors are evenly distributed throughout the oil.
3. Serve or Store
You can serve this ginger-scallion infusion immediately or store it for later use. This raw oil mixture preserves the fresh, vibrant flavors of the ingredients, making it a versatile condiment for a variety of dishes. Enjoy it spooned over steamed rice, noodles, or as a dipping sauce for dumplings.
Select the freshest ginger and scallions for the best flavor. Look for firm, smooth ginger and bright green, crisp scallions.
Moderate heat is crucial. The oil should be hot enough to sizzle a piece of ginger or scallion upon contact but not so hot as to burn them.
Peel and finely mince or grate the ginger. Wash, dry, and finely chop scallions to ensure even cooking and flavor distribution.
Adjust the ratio of ginger to scallion to preference, starting with a 1:1 ratio for a balanced flavor.
Use a neutral oil with a high smoke point like vegetable or canola oil to let the flavors of the ginger and scallions shine.
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