Scallion Ginger Drizzle for Rice and Fish

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes

Steps

1. 1 Whisk together soy sauce, rice vinegar, sesame oil, and honey in a small bowl.
2. 2 Stir in grated ginger, chopped green onions, minced garlic, and red pepper flakes.
3. 3 Let sit for 5 minutes to allow flavors to meld.
4. 4 Serve drizzled over rice and fish.

Equipment

• Whisk
• Small bowl

Variations

• Add a splash of sesame seeds for texture.
• Substitute honey with maple syrup for a different sweetness.

Substitutions

• Rice vinegar can be replaced with apple cider vinegar.
• Use gluten-free soy sauce for a gluten-free option.

Pairings

• Grilled fish
• Steamed rice
• Stir-fried vegetables

Nutrition

Tips

• For a smoother drizzle, blend all ingredients in a small blender.
• Adjust the heat by adding more or fewer red pepper flakes to taste.

Storage

Store in an airtight container in the fridge for up to 5 days.

Freezing: Does not freeze well due to the oil content.

Serving Suggestions

• Pair with steamed jasmine rice and grilled salmon.
• Great drizzle for stir-fried vegetables as well.

FAQ