Polynesian Ginger-Scallion "Soy" Sauce
薑蔥醬·(jiāng cōng jiàng)
MEAL PREP
This isn't a long-simmered Sunday project, and it contains absolutely zero actual soy or sesame, so we lean hard into the raw physics of how the ginger bites. We flash-scald raw aromatics in high-heat avocado oil, violently extracting their essential oils without killing their fresh bite, then rebuild the savory depth with coconut aminos and fermented fish sauce. Spend ten minutes on this flavor powerhouse, stash a mason jar in the fridge door, and spoon it over steamed chicken on a busy Wednesday.
Ingredients
- scallions2 cup
- fresh ginger1/3 cup
- fine sea salt1/2 tsp
- avocado oil1/2 cup
- coconut aminos3 tbsp
- AIP-compliant fish sauce1 tbsp
Method
- 01
Process the aromatics.
Pulse the roughly chopped scallions and ginger in a food processor until finely minced but not puréed into a wet mush.
- 02
Prep the heat-proof bowl.
Transfer the minced alliums to a medium heat-proof glass or ceramic bowl and sprinkle the sea salt evenly over the top without mixing it in.
- 03
Heat the fat.
Pour the avocado oil into a small saucepan over medium-high heat for about 3 to 4 minutes, until it shimmers and sits right on the edge of smoking.
- 04
Execute the flash extraction.
Carefully pour the hot oil directly over the salted aromatics to violently break down their cell walls and release their essential oils.
- 05
Build the umami profile.
Let the sizzling mixture cool for one minute, then stir in the coconut aminos and fish sauce until thoroughly combined. Transfer to a glass jar and store in the fridge for up to a week.
Notes
Why this swap? Coconut aminos and fish sauce replace soy sauce.
Coconut aminos provide the dark color and caramel sweetness of traditional shoyu, while fish sauce bridges the savory gap with missing glutamates and salinity.
Why this swap? Avocado oil replaces peanut or sesame oil.
Legumes and seeds are strict elimination-phase triggers, so we rely on avocado oil's incredibly high smoke point to safely execute the hot-oil extraction without oxidizing the fat.
Label check: Fish sauce.
Most commercial fish sauces are padded with refined sugars or wheat extracts; look for a bottle containing only anchovies and sea salt (like Red Boat).
Label check: Coconut aminos.
Verify the ingredient list contains only organic coconut tree sap and sea salt, with no hidden gums or non-compliant sweeteners.
Technique tip: Peeling ginger.
Don't waste time and yield using a vegetable peeler; use the edge of an upside-down teaspoon to effortlessly scrape away the paper-thin skin.
From AIP 10 Minute Meals.