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!
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.
Red Onion and Ginger Mince