Seared Tuna Steak With Dark Soy, Ginger & Shallots
I can be the most laziest person when it comes to cooking for myself and so it really suits that I love the most simple foods. This is a great recipe to cook for one or two and its still impressive because of the amazing ingredients.
Here continues my series of Chinese recipes for See Woo:
Ingredients (for 2)
250g Tuna Steak, about 1 inch thick slice
2 tbps Dark Soy Sauce
1 tsp Sugar
1 tsp Sherry Vinegar
1/2 sq.inch of Ginger – finely chopped
1 Shallot (Oriental) Sliced
Pak Choi (Optional – can be Chinese Broccoli, Choi Sum, Kai Lan etc)
A sprinkle of Spring Onion rings
A couple slices of Red Chilli
Black Pepper
Method
Get your fish monger to slice up a thick piece (about one inch thick) of line caught, sustainable tuna.
For the marinade, mix in a sauce pan on medium heat, the dark soy, sugar, sherry vinegar and ginger. Always master to your taste of sweet, sour and salty and adjust accordingly adding more sugar if its too salty, more vinegar if its too sweet. (This should not come to the boil or become too hot, I put it on a heat so that the sugar dissolves. Remove from heat once the sugar dissolves). Cool down and pour the marinade over the tuna and marinade for 10 mins or more.
For the pak choi, pour boiling water over the vegetable in a bowl to blanch, then drain. Place on a plate.
Chop the shallots and sweat off in a sauce pan with some oil. Sear the marinaded tuna for about 2 mins on each side and more if you prefer your fish well done.
Rest the fish on a chopping board for a couple of minutes and slice the steak into two. One slice per person. Place on plate on top of the pak choi and season with black pepper, spring onions and chilli. Pour over juices from the pan. Serve as it is or with rice or noodles. Its not very Chinese, but this is great with mash too!
Other Chinese recipes to enjoy:
Fresh Egg Noodles With Kai Lan
Baked Seabass With Soy, Ginger & Spring Onions