Flavour Hack : Seared Scallion Sauce

Scallions … green onions … shallots. So many names for such a versatile young onion. This little sauce of Chinese origin (薑蔥醬) has transformed the way I use green onions. Every time I go shopping at the green grocer, I now buy two bunches: one as all purpose (for salads, as a general cooking ingredient, in fried rice and my not guacamole) so that I can use one to make this sauce. This sauce can be added to fish and vegetarian stocks to give a beautiful depth of flavour. It will transform a piece of baked or steamed fish. It’s delicious on plain white rice, excellent on roasted vegetables. It keeps in the fridge for a week.

Here are the basics you will need

A bunch of green onions, garlic, ginger, sesame oil, soy sauce. Not pictured: neutral oil, salt and sugar

Mix the chopped ingredients

Chop the onions first, mince the garlic and ginger, and toss all together really well so that they are completely mixed

Heat some neutral oil (about a cup) until the oil is smokin’. Then pour onto the mixture. After doing this, add the soy sauce, some sea salt and sugar to balance. I’ve made a demonstration video with the help of The Bébé® (our beautiful spoodle) to demonstrate the searing process. Be careful with the boiling oil. Make sure you don’t pour it over the ramparts, unless the enemy is below.