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/
