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
Some chilli oil or olive oil
- 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.
4 comments:
This paste is something new to me but it does look good!
Kimmy, the onion and ginger coulis should be very flavorful. A nice change from the usual condiments that we are used to.
Hi Soke Hah, I have came across this sauce long ago but dare not try until I it on of the TV Cooking Shows. Like PH says, good for a change.
Hi Phong Hong, have yet to prepare another batch to go with fried chicken. There is a long queue of chicken dishes to prepare. Can't be eating chicken all the time, hehehe! but sure will prepare it one day.
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