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| scallion ginger confit garlic sauce with mackerel |
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This is a less oily version of the tradition sauce that uses oil as the base, here I used confit garlic as base, giving a mild garlic flavor in the sauce, goes well with fish and white meat.
1. Cut scallion finely, season with salt, add grated ginger, mix well and rest for 15 minutes to soften.
2. Mesh a few confit garlic, mix with scallion ginger.
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