A Scallion Oil!
Image by Robbie Guevarra
A SCALLION OIL
This recipe needs no introduction, punny name, or a desperate plea for why you should make it. This is a recipe for a very delicious and incredibly simple scallion oil, and you should 100% have this in your kitchen at all times. It is a sensorial box-checker—it is profound in flavor, has a variety of textures, comes with satisfying sounds along the way, and smells so fragrant that I’m sure many people would want to wear it as their everyday scent.
What makes this condiment super complex are the simple techniques used throughout—like frying the garlic petals so they turn crispy and folding them into the sauce. Or like reserving some of the scallions to mix in to have raw/pungent paired with soft/sweet. You can probably dump everything into a bowl, pour hot oil over it and call it a day, but you’re better than that.
Every recipe will tell you to adjust the seasoning based on your preference, and you have more than enough room to do that here. Once the oil cools down to taste, ask yourself: Does it need more salt or fish sauce? Could it use a pinch more sugar? Do I want more sambal? Adjust based on your preference but keep everything neutral. Do whatever you want, but this condiment should sit well with anything you pair it with. It should be assertive but not steal the show. If this scallion oil was a first-grade kid, their report card would read “confident.. and plays well with others.”
(Makes 2 cups)
2 bunches scallions, thinly sliced and divided, about 2 cups
2 tbsp sambal oelek
1 ½ tbsp fish sauce
½ cup cilantro, stems only, thinly sliced
1 tbsp grated ginger (from 1-inch piece)
½ tbsp kosher salt, plus extra for seasoning
2 garlic cloves, thinly sliced
1 cup vegetable oil
½ tsp sugar
Begin your prep by adding ¾ cup scallions, sambal oelek, fish sauce, cilantro stems, grated ginger and salt to a heat-safe bowl. Set aside.
Fry your garlic by adding thinly sliced garlic and oil to a cold saucepan. Turn on your heat to medium. When the oil is at a rapid sizzle, stir with a small spatula—you’re looking for the edges of the garlic to be a pale, light brown. The biggest tip for not burning your garlic is to keep everything in constant motion. It will fry the garlic at the right speed and promote even browning. Once the garlic is appropriately browned and crispy, remove from the oil using a slotted spoon, transfer to a paper towel-lined plate and lightly season with salt. Set aside.
Fry the remaining scallions in the same oil and saucepan over medium heat. Cook for 2-3 minutes until the scallions are soft. Add all of the scallions and oil to your ingredients bowl—you should hear an audible sizzle followed by a quick blast of steam. Stir immediately to combine.
Finish the oil by adding the sugar and stir in the crispy garlic. Spoon it over proteins, rice, grains, and more. Store in a plastic quart container with a tight-fitting lid in a cool area for up to 1 week.
Image by Robbie Guevarra
