Garlic and Ginger Miso Sauce

What do you do with the gratings of leftover meshed ginger and fried minced garlic?



Create a chillie hot miso sauce with it and here is how you can make it.

Mix together

1) Meshed ginger
2) Minced garlic
3) Salt and sugar to taste
4) Chillie paste

This is an example of the kind of prepared chillie paste you can use.



Pound them together in a mortar till fine. Stir in garlic oil and pour mixture into container before storing in fridge. This sauce can be used for steaming fish or vegetable like lady's finger or okra. Just place the sauce over the ingredient before steaming. To discover more ways to use this sauce, try googgling "ginger garlic miso" and check out what turns out.

A trick I picked up today from watching Michael Smith on Chef at Home; place some cut spring onion on the plate before placing the fish. This way, the skin of fish will not peel off and stick to the plate after steaming.

I also know that if you do not like the fishy taste, steam the fish first, discard the liquid on the plate before adding the marinating sauce to the fish to steam again.

Save water, don't wash that mortar yet. We can create satay sauce if you have some leftover serai or lemongrass and roasted peanuts to clear.