Oven-steamed tuna with co­conut milk

Friday - - Good Food -

Prep time 10 mins Cook­ing time 50 mins Serves 4 4 x 200g skin­less tuna fil­lets 250ml co­conut milk 3cm piece ginger, peeled 1/2 lemon grass stalk 2 gar­lic cloves, thinly sliced 1 red chilli, seeds re­moved, sliced 2 tbsp finely shred­ded red cab­bage 2 tbsp finely shred­ded car­rots 1/2 red pep­per, finely sliced 1 lime, grated zest and juice of Fish sauce, to taste

1 Place the fish, co­conut milk, ginger, lemon grass, gar­lic, chilli, cab­bage, car­rots, pep­per and lime zest in a pan and bring to a sim­mer over medium heat. Re­move from the heat and set aside for 30 min­utes to al­low the fish to get in­fused with the flavours.

2 Re­move the fish from the co­conut milk, re­serv­ing the milk. Add the lime juice and fish sauce to the re­served co­conut milk.

3 Pre­heat the oven to 90°C or its low­est set­ting. Place a roast­ing tin filled with boil­ing wa­ter on the bot­tom shelf of the oven. Place the tuna por­tions on a lightly oiled bak­ing tray and place the tray on the top shelf of the oven.

4 Bake for 15 mins or un­til white specks be­gin to ap­pear on the fish. Al­ter­na­tively, wrap each fish fil­let in a piece of bak­ing pa­per and place the parcels on the top shelf of the oven. Bake for 20 mins. Re­move from the oven and al­low the fish to cool.

5 To serve, place a piece of tuna on a plate, top with some of the vegeta­bles and pour over a lit­tle of the re­served co­conut milk.

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