stove · hot sauce
★★★ KITCHENPrep 10 minCook 15 minCoralstreet Ginger-Soy
Independent adaptation of a publicly published Clare Smyth recipe. Not affiliated with, sponsored by, or endorsed by Clare Smyth.
Clare Smyth's Coralstreet Ginger-Soy, from the published recipe.
Ratio
Ingredients
- Chicken Stock — 80g (~80ml)
- Soy Sauce — 16 Tbsp (~240ml) for sauce pan step
- Rice Vinegar — 12 Tbsp rice wine vinegar (180 ml)
- Ginger — 80g fresh
- Scallion — 4 spring onions (60 g)
- Peanuts — 120g toasted
- Cilantro — 40g coriander
- Chile — 4 chillies charred
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Coralstreet Ginger-Soy wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Northern Irish chef of Michelin three-star Core by Clare Smyth in London. Formerly Restaurant Gordon Ramsay’s first female head chef; modern British cooking with French technique.
Originally published as Charred Chilli Soy-Ginger Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
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 Clare Smyth Home Comforts (World's 50 Best / Food & Travel) (published as “Charred Chilli Soy-Ginger Sauce”). Full citation lives in Provenance.