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Ginger
Appears in
By Ken Hom
Published 2002
Fresh root ginger is an indispensable ingredient in Asian cookery. Its pungent, spicy, fresh taste adds a subtle but distinctive flavour to soups, meats and vegetables. It is also an important seasoning for fish and seafood since it neutralises any fishy aromas.
Root ginger looks rather like a gnarled Jerusalem artichoke and pieces can range in length from 7.5cm (3 in) to 15cm (6 in). It has pale brown, dry skin, which is usually peeled away before use. Select fresh ginger that is firm with no signs of shrivelling. It will keep in the refrigerator, well wrapped in cling film, for up to two weeks.
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