Ponzu-Ginger Sauce slightly adapted from
Serious Eats*Galangal – there is really no good substitute for galangal, so a substitution should be your last resort. There are some that say that there is NO substitute for galangal, but lets be realistic – if you’re in an area that does not carry this exotic root, then throwing out the likes of that ingredient from the recipe entirely is a bit crazy…in my opinion. That said, first try the international aisle of your local grocery store or Asian food store. IF galangal is nowhere to be found, use the equivalent measurement of minced ginger with a pinch of mace and pepper.
* Thai basil leaves – try a farmers market, one of those high-end grocery stores, or Asian food store. If you cannot find Thai basil, you may substitute sweet basil – just add a few more leaves to the recipe as Thai basil is stronger and spicier than traditional basil.
*Shrimp paste – I have only seen this ingredient in International/Asian markets. However, if you cannot find shrimp paste, simply add the equal measurement in fish sauce. Most local grocery stores with an international aisle will carry fish sauce. However, in a pinch you may substitute soy sauce – although, the dish may taste a bit weak.