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.
This paste is something new to me but it does look good!
ReplyDeleteKimmy, the onion and ginger coulis should be very flavorful. A nice change from the usual condiments that we are used to.
ReplyDeleteHi 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.
ReplyDeleteHi 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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