Ginger & Chilli Oil Recipe
Introduction
This vibrant ginger and chilli oil adds a spicy, aromatic kick to any dish. Made with fresh spring onions, ginger, and red chilli, it’s a simple but flavorful condiment that can transform your meals.
Ingredients
- White parts of one bunch spring onions
- A large piece of ginger
- Whole red chilli
- 3 tbsp vegetable oil
Instructions
- Step 1: Finely chop the white parts of the spring onions, the ginger, and the whole red chilli, then place them into a small heatproof dish.
- Step 2: Heat 3 tablespoons of vegetable oil in a pan until it is smoking hot, then carefully pour the hot oil over the chopped ingredients in the dish and leave to sizzle.
Tips & Variations
- Adjust the amount of chilli according to your heat preference, or remove the seeds for a milder oil.
- Use sesame oil instead of vegetable oil for a nuttier flavor.
- Make the oil a day ahead and cover it with cling film to develop deeper flavors.
Storage
Store the ginger and chilli oil in an airtight container in the refrigerator for up to one week. Use it cold or gently warm before serving. Make sure to bring it back to room temperature before use for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of oil?
Yes, you can substitute vegetable oil with oils like sunflower, canola, or sesame oil depending on your flavor preference.
How spicy is this oil?
The spice level depends on the type and amount of chillies used. Removing seeds will reduce heat, while adding more chillies increases spiciness.
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Ginger & Chilli Oil Recipe
- Total Time: 15 minutes
- Yield: Approximately 4 servings (about 3 tablespoons) 1x
Description
A vibrant and spicy ginger and chilli oil made by infusing finely chopped spring onions, fresh ginger, and whole red chilli in hot vegetable oil. Perfect as a flavorful condiment to enhance Asian dishes or as a zesty topping for noodles and salads.
Ingredients
Ingredients
- White parts of one bunch of spring onions
- 1 large piece of fresh ginger
- 1 whole red chilli
- 3 tbsp vegetable oil
Instructions
- Chop aromatics: Finely chop the white parts of the spring onions, a large piece of fresh ginger, and one whole red chilli, then place them together in a small heatproof dish.
- Heat oil: Heat 3 tablespoons of vegetable oil in a small pan over medium-high heat until it becomes smoking hot, ensuring it is hot enough to release the flavors of the aromatics when poured over.
- Pour oil over: Carefully pour the hot oil over the chopped spring onions, ginger, and chilli in the dish, allowing the mixture to sizzle and infuse the oil with their flavors.
- Rest and store: Let the mixture cool, then cover with cling film. This ginger and chilli oil can be made a day ahead and stored in the refrigerator to let the flavors meld beautifully.
Notes
- This oil can be stored in the refrigerator for up to 3 days.
- Adjust the amount of chilli according to your heat preference.
- Use as a spicy topping for noodles, dumplings, grilled meats, or as a stir-fry flavor enhancer.
- Use a heatproof glass or ceramic dish to pour the hot oil over the aromatics safely.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Asian
Keywords: ginger oil, chilli oil, spicy condiment, Asian condiment, spring onion oil, infused oil
