PANTRYFLEX

shake · herb sauce

★ STARRED KITCHENPrep 5 min

Coralbridge Ginger-Scallion Relish

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

Jon Yao's Coralbridge Ginger-Scallion Relish, from the published recipe.

Ratio

Ratio by volume: Grapeseed Oil 55 ml, Fish Sauce 4 ml
Grapeseed Oil 55 mlFish Sauce 4 ml

Ingredients

  • Ginger — 100g haché minced
  • Scallion — 100g haché minced
  • Grapeseed Oil — 50g (heated to pour over)
  • Fish Sauce — 5g
  • Salt — 3g

Method

  1. Pour to the lines in order (bottom → top): Grapeseed Oil, Fish Sauce.
  2. Add finishing notes: Ginger, Scallion, Salt.
  3. Cap the jar and shake until emulsified.

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Provenance

Taiwanese-Californian chef of Kato in Los Angeles; James Beard Best Chef California 2025 and Michelin two stars. Fine-dining tasting menus drawn from Taiwanese home cooking.

Originally published as Ginger-Scallion Relish.

Adapted from a Jon Yao recipe (Jon Yao / Kato (PBS SoCal The Migrant Kitchen)).

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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 Jon Yao / Kato (PBS SoCal The Migrant Kitchen) (published as “Ginger-Scallion Relish”). Full citation lives in Provenance.

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