Asian Style Chimichurri Sauce Recipe

Time
20 mins

A simple and fragrant Asian take on the Argentine Chimichurri sauce.

  • 400g vegetable oil
  • 125g garlic puree
  • 250g onion (about 2)
  • 37g chilli
  • 25g ginger puree
  • 75g coriander
  • 50g basil
  • 70g flat parsley
  • 15g mint
  • 60g Mizkan Honteri
  • 75g soy sauce
  • 25g Mizkan Yumai
  • 27g lime juice
  • 25g olive oil
  1. Blitz onion and chilli in the blender, leave chunky
  2. Cook garlic puree in vegetable oil until golden brown
  3. Add the onion and chilli mix to the pan and cook for a further 5 minutes, add ginger puree, allow mixture to cool
  4. Once cooled, blitz herbs in a blender before blitzing the remaining ingredients with a stick blender

Ingredients

  • 400g vegetable oil
  • 125g garlic puree
  • 250g onion (about 2)
  • 37g chilli
  • 25g ginger puree
  • 75g coriander
  • 50g basil
  • 70g flat parsley
  • 15g mint
  • 60g Mizkan Honteri
  • 75g soy sauce
  • 25g Mizkan Yumai
  • 27g lime juice
  • 25g olive oil

Method

  1. Blitz onion and chilli in the blender, leave chunky
  2. Cook garlic puree in vegetable oil until golden brown
  3. Add the onion and chilli mix to the pan and cook for a further 5 minutes, add ginger puree, allow mixture to cool
  4. Once cooled, blitz herbs in a blender before blitzing the remaining ingredients with a stick blender