A delicious and versatile Ginger Scallion Sauce that is full of flavor! This savory condiment can be used with everything from chicken to fish and even noodles. It's super easy to make and will keep in the refrigerator. Make a big batch to keep on hand for tasty last minute meals.
We love ginger scallion everything in Hawaii!
Many local restaurants sell ginger scallion chicken. It's so good hot or cold (the cold version is usually listed on a menu as cold ginger chicken). And ginger scallion poke is also super popular! Yes! How cool is that? Poke places cube up fresh ahi to make ahi poke. But instead of the usual seasonings, they toss the cubed ahi with ginger scallion sauce. It's super delicious. You can find ginger scallion poke at many poke shops around town. Some places even sell bottles of ginger scallion sauce so you can make it at home.
It's really all about the sauce. This ginger scallion sauce is very simple. All you need is ginger, scallions / green onions (they are the same thing), oil, and salt. Yes! That's it.
How to use Ginger Scallion Sauce
Once you make ginger scallion sauce sauce, you can use it many different ways:
- Toss it with chicken (either poach and shred chicken at home, or buy a roast chicken at Costco Hawaii and shred it).
- Toss it with noodles to make Ginger Scallion Noodles.
- Use it as a dipping sauce. You can dip it plain or add a little soy sauce and chili oil to the ginger scallion sauce fancy it up (this is a great variation on our Dumpling Dipping Sauce).
- Stir a spoonful into plain jook / congee...a delicious flavor boost.
- Or drizzle it over cooked fish (we do it with all types of fish from sea bass to salmon) to make ginger scallion fish.
Ginger scallion sauce makes everything extra tasty ^_^
Here's what you'll need:
- Green onions
- Avocado oil - Or use any other neutral oil like vegetable oil or canola oil. Just make sure not to use any strongly flavored oil like olive oil.
See recipe card for quantities.
Mix the ingredients.
Combine the minced ginger and scallions in large bowl. Add the salt and mix.
*Make sure it is a heatproof bowl since we'll be pouring hot oil into it.
Heat the oil.
In a small pot, heat the oil over medium-high heat for 3 minutes until it just barely starts to smoke.
To see if the oil is ready, you can do a “test” by dropping in a piece of scallion. If the scallion sizzles, the oil is ready.
"Cook" the sauce.
Gently pour the oil evenly over the ginger scallion mixture. The oil will sizzle and “cook” the sauce.
Use a spoon to mix everything well. You can add a little more salt if desired. Then the Ginger Scallion Sauce is ready to use.
Let the ginger scallion sauce cool and then store in a glass container. Make sure the sauce is covered in oil (add extra oil if needed, you can use the oil for cooking other dishes). Use within 1 week.
Substitutions and Variations
Here are few popular ideas to get you started:
- Mince more/less fine - As you can see in our photos, we don't mince the ginger and green onions super fine. That's just a personal choice. Some people prefer the ginger and green onions to be super finely minced, others like a little bigger mince.
- Soy sauce - Add a dash of soy sauce right before adding the hot oil. This will make the ginger scallion sauce slightly darker in color. It will also give another dimension of flavor.
- Change up ginger and scallion proportions - Increase the amount of ginger or increase the amount of scallions / green onions to change up the flavor. Some people like it more ginger-y (that's would be me!) and others like it more scallion-y.
- 5 spice powder - Add a pinch of Chinese 5 spice powder for a different flavor. Add this at the very end after adding the hot oil.
I recommend making the recipe as written the first time. And then feel free to change things up the second time to create your *perfect* sauce. There's no real right or wrong, just personal preference ^_^
All you need is a good, sharp knife because you'll be mincing a lot of ginger and green onions ^_^
Make sure to store the sauce in a sealed container in the refrigerator. Use a glass container if possible. The ginger scallion sauce will keep for up to 1 week in the refrigerator.
Prepare your ginger in bulk! Ginger is one of my favorite ingredients but it does requires a little more prep work (especially when you use as much ginger as we do haha).
I've mentioned in few of our other ginger heavy recipes that we prepare a lot of ginger at once and store it individual bags in the freezer. Set aside an hour one afternoon and just prepare a bunch of ginger.
Mince the other half of the ginger (so that you can make Ginger Scallion Sauce!).
Store the prepared ginger in individual zip top bags in the freezer. Then whenever you need ginger, just take some out and get cooking!
Yes, scallions and green onions are the same thing.
Ginger scallion sauce is made of: ginger, scallions (aka green onions), oil, and salt!
You can use either!
Old ginger has more flavor but because it is more fibrous it's less easy to cut (we cut a lot of ginger for this recipe so that is a something to consider). Young ginger is less "spicy" but much easier to prepare.
You can even use a mix of both if you'd like.
Ginger Scallion Sauce Recipe
Ginger Scallion Sauce
- 6 stalks green onions minced (about 1 packed cup)
- 2 3-inch knobs ginger minced (about ⅓ cup)
- ½ teaspoon salt
- ½ cup avocado oil or any neutral oil like vegetable oil
- Combine the minced ginger and scallions in large heatproof bowl. Add the salt and mix.
- In a small pot, heat the oil over medium-high heat for 3 minutes until it just barely starts to smoke. To see if the oil is ready, you can do a “test” by dropping in a piece of scallion. If the scallion sizzles, the oil is ready.
- Carefully pour the oil evenly over the ginger scallion mixture. The oil will sizzle and “cook” the sauce. Use a spoon to mix everything well. You can add a little more salt if desired. Then the Ginger Scallion Sauce is ready to use!
- To store: let the sauce cool and store in a glass container. Make sure the sauce is covered in oil (add extra oil if needed, you can use the oil for cooking other dishes). Use within 1 week.
Looking for other recipes like this? Try these: