Ginger-Scallion Oil

The electric-green ginger-and-scallion oil from Best New Chef Jonathan Yao improves everything it touches, from salad dressings to cold noodles. At Kato in Los Angeles, Yao drizzles the oil over Steamed Fish with Soy Broth.

Steamed Fish with Fortified Soy Sauce
At Kato in Los Angeles, Best New Chef Jonathan Yao’s modern takes on Taiwanese dishes include this delicate Steamed Fish with Soy Broth, which balances aromatics like ginger and scallion with the seafood’s mellow sweetness. Yao finishes the delicate steamed fish with a pour of hot oil, which gently cooks the scallion garnish, releasing its aroma. While you’ll only need a couple of teaspoons of the Fortified Soy Sauce, we loved having it around to enrich marinades and noodle dishes. The electric-green ginger-and-scallion oil improves everything it touches, from salad dressings to cold noodles. Photo: Greg DuPree
Active Time:
10 mins
Total Time:
8 hrs 10 mins
Makes about 3/4 cup


  • 1 cup grapeseed oil

  • 2 ounces scallions (about 2 scallions), roughly chopped

  • 1 (2-inch) piece fresh ginger, peeled and chopped


  1. Process all ingredients in a blender until smooth, about 1 minute. Prepare an ice bath.

  2. Pour oil mixture into a small saucepan. Heat over medium-high until oil reaches 185°F, about 5 minutes. Plunge saucepan into ice bath, and let stand until mixture has cooled to room temperature, about 10 minutes.

  3. Cover and chill 8 hours. When ready to use, pour oil mixture through a cheesecloth-lined wire-mesh strainer over a bowl; discard solids.

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