The Base
• 1x Reed Avocado (scooped)
• ½ cup Fresh Lime Juice
• ½ cup Chilled Fish Stock (or ice-cold water)
The Aromatics
• 1 tbsp Ginger (peeled/sliced)
• 2 cloves Garlic (smashed)
• 1 stalk Celery (chopped)
• ¼ Red Onion (sliced)
• Small bunch Coriander (stems for the blend, leaves to garnish)
• Sea Salt to taste
1. Infuse: Toss the lime juice, ginger, garlic, onion, and celery in a bowl. Let them hang out for 5–10 mins. This “cold-infuses” the lime juice without the aromatics overpowering the delicate avocado.
2. The Blend: Strain the infused lime juice into a blender (discard the solids). Add the Reed avocado, coriander stems, and chilled fish stock.
3. Emulsify: Blend on high until electric green and silky smooth. Pro tip: The cold stock prevents the blades from heating the sauce and dulling the color.
4. Refine: For that fine-dining finish, pass it through a fine-mesh sieve. Season heavily with sea salt.
5. The Finish: Pour generously over your grilled Maomao. Skip the traditional chili paste—finish with a hit of crispy chili oil for texture and heat.
Recipe created for The Avo Tree by Nature’s Kai https://www.instagram.com/natureskai/
