July 9, 2010

Summer Light

If you are new to my blog, please read my Welcome Note first.

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.

Enjoy !