29 Amazing Ginger Pairings For You To Try
· March 31, 2021

What goes well with Ginger?

After spending hours scouring recipe books and conducting tasting experiments, I've found the following flavor pairings all go well with Ginger. Click on any match to view its flavor matches.

  • Beef

    E.g. Beef "ribbon" kebabs .OMG these kebabs are so goooood.

    Flank beef marinaded in a fragrant yoghurt mix of ginger, almonds, ground coriander, mace, nutmeg and peanut oil. Notice there is no garlic in this recipe? It's all about the ginger.

    Don't worry about exact measurements - just get a mixing bowl, add your beef and let your eyes and nose guide you into how much of each you should add. Don't be shy with the peanut oil and make sure you grate the ginger to get the most flavor out of it.

    Rub the marinade in and leave for at least 24 hours to really make the meat tender. In the fridge please. We don't want flies.

    Now the difference between "meh" kebabs which your peasant friends make and the "Holy **** did you make this" variety is down to one simple thing - yoghurt.

    Most people know that. But what they don't know is that it's the consistency of the yoghurt which really matters.

    Since yoghurt is what helps to tenderize the meat and infuse it with the marinade's flavors it makes sense to want the yoghurt to cling to the meat as much as and for as long as possible so it can work it's magic.

    The problem is most yoghurt actually contains a load of water. If you use it as is, your marinade will slowly slide off the meat and form a paddling pool at the bottom of the bowl before it even had a chance to work.

    To avoid this, grab a clean kitchen towel and place the yoghurt in the middle. Wrap the towel up and start squeezing the excess water out ( over the sink would be best unless you want yoghurt juice on your feet ). Then, unravel and scrape the thick yoghurt paste with a spoon into your dish and mix in your spices. The difference is instantly recognizable.

    Your welcome.

  • Eggplant

    E.g. Japanese simmered egg plant with fresh ginger.Japanese food is great because it keeps things simple and let's the ingredients do the talking. This dish is a case in point.

    Chop up some egg plant and make lots of fine slices into each chunk to help flavor seep through. Then gently heat sesame oil in a pan and add the egg plant.

    After briefly cooking and coating the egg plant in the oil, add a mixture of 3 parts water and 1 part mentsuyu (soy sauce will do in a pinch). Add enough to fill the pan 1cm deep. Cover and simmer gently until the eggplant has cooked.

    Meanwhile grate a teaspoon's owrth of ginger into a fine paste. Spoon the eggplant and juices into a bowl and top with the ginger and then tuck in! ( Or chill it in the fridge for a hot summers day).

  • Prawn

    Why this pairing works:Shrimp tastes great with all of the citrus fruits. A simple squeeze of lemon or lime on tender prawns can really brighten up shrimp’s flavors. Ginger too, also has its fair share of zesty citrus notes and together with its heat and woodiness makes for a brilliant combination.

    E.g. Thai ginger shrimp & glass noodles .The classic Thai stir-fry "Goong Ob Woonsen" is a perfect demonstration of this pairing. It's essentially shrimp with lots of ginger and stir-fried together with fragrant peppercorns, umami rich soy and oyster sauce and generous amounts of zesty cilantro. You can watch a Thai chef make the dish here.