Ginger Scallion Sauce

Name: Ginger Scallion Sauce
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: Asian
Ingredients: 100 g Ginger; about 6½ scallions (100 g) Scallion; about ¼ cup (55 ml) Grapeseed Oil; about ¾ tsp (4 ml) Fish Sauce; ½ tsp (3 g) Salt

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

FINISHING SAUCE · STEAMED FISH & VEGETABLES

A finishing sauce for steamed fish & vegetables.

Yao's ginger-scallion relish for steamed fish, vegetables.

On the jar

GINGER-SCALL

Method: shake
Yield: about ¾ cup
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Grapeseed Oil 55 mlFish Sauce 4 ml

Ingredients

Ginger100 g
Scallionabout 6½ scallions (100 g)
Grapeseed Oilabout ¼ cup (55 ml)
Fish Sauceabout ¾ tsp (4 ml)
Salt½ tsp (3 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Ginger Scallion Sauce 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 · 4 stars · 5 national awards

Garlic-Ginger Vinaigrette★ STARRED KITCHENOn the jar: GINGER-SOY
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Companion jar