Recipe courtesy of Ching-He Huang
Episode: Assembly
10 min
10 min
1 1/4 cups


  • 2 large bunches cilantro
  • 2 fresh serrano peppers, not seeded
  • 2 fresh cayenne peppers, not seeded
  • 1 inch fresh ginger, peeled and sliced 
  • 1 bunch scallions, sliced into rounds 
  • 2 tablespoons to 1/4 cup peanut oil
  • 2 tablespoons light soy sauce
  • 2 tablespoons mirin 
  • 2 tablespoons fresh lemon juice, plus more for seasoning
  • Pinch sugar 
  • Sea salt
  • Freshly ground white pepper


Combine the cilantro, serrano and cayenne peppers, ginger and scallions in a food processor and pulse to a pesto consistency. Transfer to a mixing bowl. Stir in as much oil as necessary to give the mixture a saucy consistency, like chimichurri. Add the soy sauce, mirin, lemon juice and sugar and stir to combine. Season with salt, white pepper and more lemon juice. Store in a covered container in the refrigerator until ready to use.

Cook's Note

This should be made fresh daily.

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