This stuff is unbelievably delicious.  Spoon-over-the-sink kind of delicious.  The simplicity of the mixture just doesn’t jive with the amount of flavor you experience.  It’s a perfect foil for steak, grilled chicken or pork or salmon.  Or an Asian-inspired Sloppy Joe!  You have to make this sauce.  Think of an Asian-inspired chimichurri sauce. That’s pretty much what were talking about here.  Actually, it’s less saucy and more of a really moist paste.  I’ve given you the approximate measurements I use, but there’s some flexibility here.  I like to add some garlic and use Sherry vinegar, when I’m serving this with steak.    I prefer to hand-chop the scallions, but that’s up to you.  You certainly can use a food processor, if you prefer.  Using a fine grater, I grate, rather than chopping, the fresh ginger for this.  The ginger releases its flavor, but is a bit more subtle than biting into a “bit” of ginger.  To make the sauce, toss everything into a bowl, give the mixture a good stir and set it aside for awhile, so the flavors can romp and mingle and get to know each other better.  I love this with salmon, but I also smeared some on a roast pork sandwich and the Asian Sloppy Joe’s in the picture above.  It’s just plain good and packs a heap of flavor.  You really will love this.