Scallion Infused Oil Recipes

HOW TO MAKE & USE SPRING ONION OIL (葱油)

Steps:

• Peel shallot then thinly slice. Wash spring onion then dry thoroughly with kitchen towel/paper. Cut into long sections (separate the white part and the green part).
• Pour oil into a wok (or a deep frying pan). Heat over medium-low heat. Add shallots then leave to simmer until it becomes lightly brown. Turn off the heat (see note 1 & 2). Take out the shallot pieces with chopsticks.
• Turn the heat back on. Add the white part of the spring onion. Leave to simmer over medium-low heat until it wrinkles a bit. Add the green part of the spring onion. Turn off the heat when it turns brown (see note 1 & 2).
• Pour the oil into a sterilized, airtight jar. Store in the fridge and use it within a month. Use a clean spoon each time you use the oil.

CA NUONG HANH MO (GRILLED SALMON WITH SCALLION-INFUSED OIL)

Steps:

• Cut the salmon into portions for one person (keep them thickish since we're ultimately going to grill the beast!). Mix the salt, pepper, sugar and turmeric with a dash of olive oil or cooking oil, and brush all over the salmon's surface. Marinate for 1 hour.
• Meanwhile, prepare the glaze: mix together the juice of ½ lime and 1 teaspoon of honey. Taste: it should be acidic with a slight sweet aftertaste. Adjust honey if you want to spit out the lime ???? Add 1 dash of oil and mix well.
• Prepare the scallion oil: cut up the green parts of the scallions into rings (save the white parts for later). Heat up the ¼ oil on medium heat until hot (if you put a wooden spatula in the oil, moderate bubbling should form on its edges). Pour the scallions into the oil, tumble for about 15-30 seconds, until fragrant. Then withdraw from the heat, transfer to a bowl, and chill in the fridge for 10 minutes (this helps keep the scallions green). After 10 minutes, withdraw the scallion oil and keep it at room temperature.
• Pre-heat oven to 200°C.
• Crush the peanuts in a mortar.
• Cut the onion and the white part of the scallions into thin parts.
• Prepare the salmon: put a layer of onions/white part of scallions on the shiny side of an foil piece, then put a portion of salmon, then a layer of onions/white part of scallions. Close the foil. Repeat with the other portions.
• Put the salmon in the oven and let it cook for 15 minutes.
• After 15 minutes, withdraw the foil wraps, open them up, and brush the lime-honey-oil mixture on top of the salmon. Switch the oven to grill and and put the portions back in, close to the heating element. Leave them to brown for about 5-10 minutes (keep an eye on them so they don't burn!). Then flip over the pieces in the foil (this is the hardest bit to manage without a. breaking up the salmon b. spilling marinade all over the oven or countertop!), brush the obverse side, and grill again for 5-10 minutes until well-browned.
• For serving, put the salmon on top of its little onions pieces, and drizzle the scallion oil on top of the fish, then the roasted peanuts. Serve with rice (and salad and nuoc mam!)

SCALLION OIL

Steps:

• Wash and trim scallions. Bring large pot of water to a boil. Have a large bowl of ice water nearby. When water boils, add salt, when it comes back to the boil, drop in half of the scallions and blanch for 10 seconds. Remove scallions from water with tongs and drop in ice bath. Plunge remaining scallions for 10 seconds and drop into ice water. When scallions are thoroughly chilled, drain them and squeeze dry. Roughly chop the blanched scallions. Place scallions in blender. Add 1/4 cup oil. Puree scallions, stopping frequently to scrape down sides of blender, until coarsely pureed. Add rest of oil and whirl until well blended. Pour mixture through a coarse sieve into a bowl, then pass again through a fine sieve. Use as garnish. Will hold 2 to 3 days.
• Make sure to choose very fresh, very green scallions for the best flavor and color.

SCALLION OIL

Steps:

• Heat a wok over medium heat. Add oil, and then scallions. Cook, stirring occasionally, until scallions turn golden brown, about 20 minutes. Turn off heat, and let cool in wok. Strain through a fine mesh sieve into a bowl, and let stand until room temperature. Pour into a glass jar, and refrigerate until ready to use. Will keep, at room temperature for up to 1 week, refrigerated for up to 6 months.

SCALLION-INFUSED OIL

Steps:

• In a small saucepan over medium-low heat, simmer scallions and vegetable oil gently for 10 minutes. Store at room temperature for three days or refrigerate for up to a week. Return to room temperature before serving.