Ingredients:

  • 85 g fresh ginger, peeled and finely minced (about ½ cup)
  • 50 g scallions, white and green parts, finely sliced (about 3 scallions)
  • 80 ml neutral oil, such as avocado, grapeseed, or canola (⅓ cup)
  • 6 g fine sea salt (1 tsp)
  • 15 ml unseasoned rice vinegar (1 tbsp)

Instructions:

  1. Peel the ginger and mince it finely, into pieces smaller than a grain of rice.
  2. Trim the scallions and thinly slice the white and green parts.
  3. Add the ginger, scallions, salt and rice vinegar to a heatproof bowl. Stir until the salt begins to dissolve.
  4. Pour the oil into a small saucepan and heat over medium heat until it shimmers and a wooden chopstick inserted into it forms small, steady bubbles. The oil should be hot but not smoking.
  5. Carefully pour the hot oil over the aromatics. It should sizzle immediately and release a sharp, fresh smell.
  6. Stir gently for about 30 seconds, until the scallions turn bright green and the sizzle quiets down.
  7. Let the sauce rest at room temperature for 15 minutes. Stir once more before serving.