GINGER PASTE

Ginger Paste

A sauce that is suitable for steaming
both fish or chicken pieces
or
even the whole fish.

You can also use it as a dipping sauce!

This is cooked & freezed until required.

One time preparation
and
can use few times,
up to 3 months if kept in the freezer

Ginger Paste

280g young ginger, cut & blended

1 Tbsp oyster sauce

2 Tbsp garlic oil

1/2 Tbsp light soya sauce (optional, for colour. If not used, add more salt)
1/2 tsp chicken granules (optional)

1/2 Tbsp corn starch
1 tsp sesame oil

1/2 tsp salt, can be increased

1 tsp sugar

2 Tbsp Water

1. Combine all ingredients and cook until boiling, turn off heat

2. Let cool & freeze in bottles