Green
coriander, or the fresh seed of a cilantro plant, is known for its intensely aromatic, slightly citrusy, mildly cilantro-ish flavor. Use it anywhere you’d use cilantro: marinades, dressings, hummus; in stews, soups or braises; in herbed rice; with rice noodles or soba; mixed with oil and drizzled atop poached eggs. In this recipe, a handful of traditional Southeast Asian ingredients — fish sauce,
ginger, garlic, chiles and a generous amount of pounded green
coriander, of course, are worked into a stick of softened butter. It’s savory and spicy, fragrant and pungent, and the first thing you’ll want to do is slather it all over hot
grilled corn. Save the rest of the butter to toss with shellfish or roasted vegetables, or to melt into a bowl of steamed rice. For an extra special treat, brown some of the leftover butter, then toss it with pasta and scallops and a squeeze of lemon.
Course: Side Dish, Snack, Vegetarian
Cuisine: American, Mexican