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Ingredients:
- 1 tablespoon minced lemongrass
- 1 plus 1 tablespoons vegetable oil
- 4 (6-ounce) ahi tuna or any firm white fish fillets
- 1 cup basic curry sauce
- 1 cup hoisin-peanut sauce
- 2 cloves garlic, thinly sliced
- 2 cups baby bok choy, stalks separated, cut into thirds on the diagonal
- 1 cup carrots, julienne, blanched, and shocked in ice water
- 2 cups snow peas, trimmed, blanched, and shocked in ice water
- 2 tablespoons water
- Salt to taste
Garnish
- Chopped roasted peanuts
- 1 green onion, thinly sliced on the diagonal
- Fresh cilantro sprigs
Directions:
Combine the lemongrass and 1 tablespoon oil in a mixing bowl. Place the tuna in this marinade and let sit for 20 minutes.
Meanwhile, preheat the broiler or a grill to moderate heat.
Just before serving, heat the basic curry sauce and the hoisin-peanut sauce until hot and set aside. (If the sauces are too thick, thin them with a little chicken stock or water.) In a nonstick try pan, heat the second tablespoon of oil and garlic and allow sizzling but not burn. Add the baby bok choy, carrots, and snow peas and sauté until just done, about 2 minutes. Add the water to create steam and season with salt to taste. Remove from heat and keep warm.
Remove the tuna from the marinade and grill or broil to desired doneness. Tuna is best when cooked medium-rare, 2 to 3 minutes on each side. Remove it from the heat and set aside.
To serve, place a small mound of vegetables in the center of a plate and place a piece of tuna against it. Spoon 2 to 3 tablespoons of each sauce around the fish. Tilt the plate to spread the sauces nicely. Sprinkle with peanuts and green onion and garnish with cilantro.
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