PANTRYFLEX

shake · dressing

CHAMPION CHEFPrep 5 min

Copperhall Grilled Halibut Salad

Independent adaptation of a publicly published Chanthy Yen recipe. Not affiliated with, sponsored by, or endorsed by Chanthy Yen.

From a champion chef's kitchen.

Ratio

Ratio by volume: Lemongrass 15 ml, Ginger 15 ml, Galangal 15 ml, Lime 60 ml, Fish Sauce 30 ml, Vegetable Oil 15 ml, Shrimp Paste 15 ml, Kosher Salt 3 ml, Pepper 3 ml
Lemongrass 15 mlGinger 15 mlGalangal 15 mlLime 60 mlFish Sauce 30 mlVegetable Oil 15 ml

Ingredients

  • Lemongrass — 1 Tbsp finely chopped lemongrass (15 ml)
  • Ginger — 1 Tbsp finely chopped ginger (15 ml)
  • Galangal — 1 Tbsp finely chopped galangal (or ginger) (15 ml)
  • Lime — zest + juice of 2 limes (60 ml)
  • Fish Sauce — 2 Tbsp fish sauce (30 ml)
  • Vegetable Oil — 1 Tbsp vegetable oil (15 ml)
  • Shrimp Paste — 1 Tbsp shrimp paste (15 ml)
  • Kosher Salt — ½ tsp Diamond Crystal kosher salt (2.5 ml)
  • Pepper — ½ tsp black pepper (2.5 ml)

Method

  1. Pour to the lines in order (bottom → top): Lemongrass, Ginger, Galangal, Lime, Fish Sauce, Vegetable Oil, Shrimp Paste, Kosher Salt, Pepper.
  2. Add finishing notes: Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Chanthy Yen. Khmer-Canadian / contemporary. Cited awards include: Top Chef Canada winner S11 (2024).

Originally published as Grilled Halibut Salad Dressing (Lemongrass–Fish Sauce).

Adapted from a Chanthy Yen recipe (Chanthy Yen / Bon Appétit (Nhoam Trey Mhasamout)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Chanthy Yen / Bon Appétit (Nhoam Trey Mhasamout) (published as “Grilled Halibut Salad Dressing (Lemongrass–Fish Sauce)”). Full citation lives in Provenance.

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