Ginger oil recipe

From Cookipedia

Ginger oil recipe
Ginger oil recipe
Servings:Servings: 10 - Makes 250 ml of ginger oil
Calories per serving:1
Ready in:35 minutes
Prep. time:5 minutes
Cook time:30 minutes
Recipe author:Chef
First published:17th January 2013

This would probably be made with peanut oil where ginger is naturally found, but olive oil makes a healthier variation if you are watching your fat intake.

This is nice as a dressing or as a marinade for meat or fish.


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  1. Pour the oil into a pan ad add the slices of ginger and optionally, the hot dried chillies
  2. Heat the oil until almost, but not, smoking, being careful it does not spit
  3. Once the ginger starts to colour, remove with a metal sieve, remove from the heat and leave to cool
  4. When cold, bottle and store
  5. I'm not certain what the shelf life would be but mine has kept for a few months and has not been refrigerated

Serving suggestions

Pour over salads, noodles, beans, fish and meat dishes.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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