PANTRYFLEX

stove · hot sauce

★★★ KITCHENPrep 10 minCook 15 min

Coralstreet 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

Ratio by volume: Chicken Stock 80 ml, Soy Sauce 240 ml, Rice Vinegar 180 ml
Chicken Stock 80 mlSoy Sauce 240 mlRice Vinegar 180 ml

Ingredients

  • Chicken Stock80g (~80ml)
  • Soy Sauce16 Tbsp (~240ml) for sauce pan step
  • Rice Vinegar12 Tbsp rice wine vinegar (180 ml)
  • Ginger80g fresh
  • Scallion4 spring onions (60 g)
  • Peanuts120g toasted
  • Cilantro40g coriander
  • Chile4 chillies charred

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. 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:

4 kitchens · 5 stars · 4 national awards

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 kitchen

FAQ

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.