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It's really hot, and when it's that hot, I like to eat light...
Salads are great, and grilled fish is even better...
Yesterday I had a friend over for dinner...I wanted to serve something exotic, light, and does not take long to cook...
I found some nice pieces of fresh Tuna Fish...and this is what I prepared for supper, alongside a rice dish with peas...plus a salad. I will give you the recipes for the 3...trust me they were delicious.
Tuna Fish preparation for 2.
2 medium size chunks of fresh Tuna
2 cloves of Fresh garlic (if you can't find raw fresh garlic, use regular garlic)
1 tbs of fresh grated ginger
1 tsp of Thai mixed spices. If you don't have Thai mixed spices use standard fish spices mix (not condiments)
1 tbs of Thai fish sauce (alternatively you can use Soy Sauce)
1 tbs of Wok oil (wok oil = sunflower oil with aroma of ginger, garlic, coconut and pimentos) (if you can't find wok oil, use olive oil, but the taste will not be the same)
- make tiny incisions in the tuna chunks and place your chopped garlic inside, 1 clove for each piece of tuna
- mix grated ginger with oil, Thai spices and Thai fish sauce (or Soy Sauce) and pour over the fish.
- leave to marinate for about 1/2 hour
Meanwhile prepare your rice with peas . For 2 you will need :
- 1 cup of Basmati rice or long grain. As agreed, anything para boiled is OUT of the question.
- about 150g of frozen green peas
- half an onion finely chopped
- 1/2 cube of vegetable stock (gives it added flavor)
- 1 cup of boiling water.
- about 1 tbs of cooking oil (not olive oil)
- wash your rice thoroughly to make sure all starch is gone
- fry the onions first, until tender (not brown) and add your rinsed frozen peas, leave to simmer for a little on a medium fire then add 1/2 cube of vegetable stock. It really enhances the flavor.
- once a little tender, drain your rice and add to the onion and peas, mixing it once..
- then add 1 cup of boiling water. Bring to boil once and turn down the heat to a minimum until fully cooked.
Just before the rice is fully cooked, heat a frying pan and grill your fish. Tuna cooks very quickly, make sure to lower the heat to medium otherwise it burns on the outside and remains raw inside...
Serve with a salad...I used a nice fresh mix of shredded celery, carrots, 1 large tomato sliced, 2 small cucumbers sliced, 2 branches (leaves) of fresh coriander/cilantro, a handful of chopped iceberg lettuce, and a generous pinch of Alfalfa sprouts. And I forgot - one spring onion finely chopped.
Salad dressing - approx :
1tsp of lemon flavored Mayonnaise
1/2 tsp of French Mustard with herbs ( plain mustard will do)
1/4 tsp of ground Cumin
1/4 tsp of Oregano
about 1/2 tbs of Apple vinegar
nearly 1 and 1/2 tbs of virgin olive oil
salt and pepper to taste.
With the above, nothing beats a crispy very chilled White Chardonnay.