Ingredient of the Week: Ginger

When you’re shopping for ginger, chef Tom Douglas says he’s usually looking for shallots and lemongrass for that Asian flavor. But if you’re looking for an American take on ginger, he and chef Thierry Rautureau have a few tips.

Thierry suggests using it to make a great topping for fish. “You just have to be careful how you use it,” he says. “I would start with grating it, and then add some sweet vermouth, and some chopped shallots and a touch of cream and reduce the whole thing down.” He says it makes a delicious beurre blanc, which you can drizzle over a nice piece of fish.

Tom and Thierry both caution against overpowering the main piece of food, as ginger can be quite strong.

Thierry also adds that you can juice the ginger with some oranges and make “a wonderful dressing with a little rice vinegar added to it.” Mix with Dijon mustard and add some canola oil and use it as a chicken marinade.

Whole Foods Markets are a proud sponsor of Seattle Kitchen’s Ingredient of the Week.