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Andrew Wong’s ginger and spring onion relish

Name: Andrew Wong’s ginger and spring onion relish
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Makes about 200g
Cuisine: Chinese recipes
Ingredients: 50g ginger, roughly chopped; ½ tsp fine salt; 100ml vegetable oil; 1 tsp caster sugar; 3 spring onions, finely sliced on the diagonal

By: Andrew Wong

Published: 1 Jan 25
Updated: 15 Jan 25

Andrew Wong’s ginger and spring onion relish

Andrew Wong shares his recipe for ginger and spring onion relish. This scallion sauce is a staple of Cantonese cooking.

Andrew says: “This relish is the go-to condiment for soy chicken in Cantonese cuisine, but it’s so versatile, I’ve yet to find a dish that can’t be improved by it. Even plain rice is completely transformed. Pouring the hot oil over the ginger gives it a slight smokiness, while the spring onion adds the savoury umami that’s so prevalent in Chinese sauces. Put it on everything.”

British-born of Chinese heritage, as a child Andrew helped at his parents’ Pimlico restaurant. Determined not to go into hospitality, he went to university to study social anthropology but, after his father died, returned to help his mother. In the restaurant, intrigued by the connections he could see between food, culture and history, Andrew became determined to learn more about regional Chinese cuisines. He then spent six months travelling in China, learning local recipes and techniques, and returned to re-open the family restaurant as A Wong in 2012 (a nod to his parents, Albert and Annie). The restaurant has become a must-visit destination for food lovers. Follow Andrew on Instagram @awongsw1

Check out Andrew’s other must-make Chinese condiments: beef ‘XO’ sauce and black bean sauce.

Easy
January 2025

Test kitchen approved

Makes about 200g
Prep time 5 min, plus 10 min draining. Cook time 5 min

Andrew Wong shares his recipe for ginger and spring onion relish. This scallion sauce is a staple of Cantonese cooking.

Check out Andrew’s other must-make Chinese condiments: beef ‘XO’ sauce and black bean sauce.

Nutrition: Per tbsp

Calories: 76kcals
Fat: 8g (0.5g saturated)
Protein: 0g
Carbohydrates: 0.8g (0.5g sugars)
Fibre: 0g
Salt: 0.2g

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Before you start

Make ahead The sauce will keep chilled for a few days, but it’s best fresh.

Before you start

Make ahead The sauce will keep chilled for a few days, but it’s best fresh.

Ingredients

50g ginger, roughly chopped
½ tsp fine salt
100ml vegetable oil
1 tsp caster sugar
3 spring onions, finely sliced on the diagonal

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Method

Put the ginger in a food processor or blender and whizz until very finely chopped. Transfer the ginger paste to a fine sieve set over a bowl or the sink, squeezing it as you do so to remove as much excess liquid as possible. Mix the salt into the ginger, then leave for 10 minutes.
Pour the oil into a saucepan over a high heat and bring to a smoking hot temperature. Meanwhile, give the ginger another squeeze to get it as dry as possible, then transfer to a heatproof bowl.
Very carefully pour the hot oil over the ginger – it will sizzle and bubble ferociously. Add the sugar and spring onions and leave to cool. Give it a taste and check you’re happy with the seasoning – add more salt or sugar if you think it needs it.