Ginger Salsa Recipe
A versatile sauce that pairs well with everything from fish to salad, Chef Devaux’s Ginger Salsa promises to enliven your taste-buds, and add flavorful dimension to dishes. Its vinegar base also makes it a handy, long-life ingredient to have in your fridge – perfect for when you fancy something with a little more kick!
Instructions:
Step 1: Creating the Base
Transfer 12 grams of Bonito flakes into a plastic stay-fresh carton, or a similar, sealable container that can be stored in your refrigerator. Pour 100 ml of Soy Sauce over the flakes, followed by the rice wine vinegar.
Reseal the carton, then give it a swift shake to combine the contents. Refrigerate the mixture for twenty-four hours prior to use.
Step 2: Preparing the Onion and Ginger
Cube the onion using a sharp knife. To make your cubes as small as possible, halve the onion, and make a series of vertical, wafer-thin cuts along the width of the onion. Rotate the onion 90 degrees, and repeat.
Repeat the above for the fresh ginger.
To ensure both are properly minced, consider using a blender. Pulse for a few seconds on a low setting, or until the ingredients are minced as finely as possible. Spoon into a glass bowl, and set aside.
Step 3: Combining the Ingredients
Remove the base sauce from your refrigerator. Over a clean plastic carton, strain the contents of the first using
a small sieve. Discard the flakes.
Note: Due to its vinegar/ Soy Sauce base, the sauce will keep for many weeks in your refrigerator without spoiling. It can, therefore, be used as needed.
Pour the salsa base over the onion and ginger. Add just enough so that the liquid covers the minced ingredients.
Cover with cling film, and refrigerate for one hour prior to use.
Base
- 12 grams Bonito flakes
- 100 ml Soy Sauce
- 160 ml rice wine vinegar
Red Onion and Ginger Mince
- 120 grams red onion {chopped)
- 30 grams fresh minced ginger
Equipment:
- Two plastic, ‘stay-fresh’ cartons with sealable lids
- Metal strainer/ sieve
- Glass bowl
- Miyabi, or similarly sharp chopping knife
- Electric food blender
- Measuring jug (for the Soy Sauce and rice wine vinegar)
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Product name: Ginger salsa recipe
By: Chef Devaux
Type:
Image:
Published:
Time to prepare the recipe: 10 minutes
Time to cook: 0 minutes
Duration: 10 minutes
Nutrition:
Servings: serves 1
Ingredients: 12g bonito flakes, 100ml soy sauce, 160ml rice wine vinegar,
Instructions:
stars
reviews
By: Chef Devaux
Type:
Image:
Published:
Time to prepare the recipe: 10 minutes
Time to cook: 0 minutes
Duration: 10 minutes
Nutrition:
Servings: serves 1
Ingredients: 12g bonito flakes, 100ml soy sauce, 160ml rice wine vinegar,
Instructions:
stars
reviews
