If you like something with a ‘hot’ taste but without any chillies used, this is a good option. The paste is aromatic, hot and tasted quite similar to the ginger/spring onion dipping sauce for white boiled chicken [Pak Cham Kai]. It is a thicker paste which can be served with fried fish fillets or fried chicken.
I made this paste to serve with pan fried salmon blocks. It’s good and a healthy paste which is not difficult to prepare. I’ll make another batch to serve it with fried chicken Maryland. Should be good too.
Ingredients for the Coulis
4 cloves garlic - chopped
2 cm piece ginger - chopped
1 stalk Chinese leeks or 2-3 stalks spring onions [or both] - cut
Salt to taste
- Blend ½ the above ingredients in a processor. Pan fry the remaining ½ portion with some oil until aromatic. Transfer to the processor and blend together with the other portion into a paste.
- Remove and mix with some chilli oil and salt to taste. Set aside.
- Heat a non-stick wok, pan fry salmon blocks with a bit of oil until brown and cooked.
- Dish up and serve with onion ginger garlic coulis.