I can sympathize I developed a sea food alergy a few years ago. What form of ginger do you use? I’ve never gotten the hang of the stuff. It is either great or tastes like soap.
Most of the time, I use just a pinch of powdered ginger from a jar we bought when I was about 7. A little goes a long way.
On occasion I’ll use a slice of fresh ginger, but again, a little goes a long way.
I’ve noticed a lot of spices taste better if they’re sautéed in oil for a minute or two first. Both fresh and dried spices, although the dried ones you have to be careful they don’t burn.