How to Make Vietnamese Spicy Pan-Seared Tuna Asian Cooking Recipe Cuisine
Vietnam Spicy Pan-Seared Tuna
This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients. It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients. The style of cooking may have a slight alteration while still maintaining the dish's overall purpose. In this blog we touch on recipes that may be predominant for the Chinese Cuisines. We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam. Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 4 Servings
1 small cucumber
2 tsp sesame oil
2 garlic cloves, crushed
4 tuna steaks
DRESSING:
1 1/2 inch ginger, peeled and roughly chopped
2 green Thai chilies, seeded and roughly chopped
3 tbsp brown sugar
3 tbsp fish sauce
juice of 1 lime
4 tbsp water
Directions:
Grind the ginger, garlic and chilies to a pulp with the sugar, using a mortar and pestle. Stir in the fish sauce, lime juice and water and mix well. Leave the dressing to stand for 15 minutes.
Cut the cucumber in half lengthways and remove the seeds. Cut the flesh into long, thin strips. Toss the cucumber in the dressing and leave to soak for at least 15 minutes.
Wipe a heavy pan with the oil and rub the garlic around it. Heat the pan and add the tuna steaks. Sear for a few minutes on both sides, so that the outside is slightly charred but the inside is still rare.
Place steaks on to a warm serving dish. Arrange cucumber around the tuna and drizzle dressing over the fish steak and serve immediately.
Find Local Asian Markets
For the adventurous palate, a great side dish that
compliments this recipe is Jaew Bong.
Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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