Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
Main
- 4 x 100-120g tuna steaks cut about 1cm thick
- 1 tablespoon groundnut or vegetable oil
- 25g pickled sushi ginger
- A few Chinese garlic chives or ordinary chives, cut into short pieces
Marinade
- 1 tablespoon mirin
- 1½ tablespoons Japanese soy sauce
- 1 teaspoon sesame oil
Stir-fried Chinese Greens
- 1 tablespoon groundnut oil
- 3 cloves garlic, finely shredded
- 1 small red pepper, stalk and seeds removed, then finely shredded
- 1 small green pepper, stalk and seeds removed, then finely shredded
- 1 large carrot, peeled and finely shredded
- 300g Chinese leaf cut into 2cm pieces
- 6 heads of baby bok choi (approx. 175g), quartered lengthways
- 1½ tablespoons oyster sauce
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Method
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1Place the tuna in a dish; add the mirin, soy sauce and sesame oil. Coat the fish well, cover and leave to marinate for 20-25 minutes in a cool place.
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2Heat the groundnut oil in the wok and quickly stir-fry the garlic for a few seconds. Add the red and green pepper and stir-fry for 3 minutes. Add the carrot, Chinese leaf and bok choi and continue to stir-fry for 2 minutes. Swiftly stir in the oyster sauce, spoon into a serving bowl and keep warm.
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3Drain the tuna from the marinade.
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4Pre-heat* the wok on a medium heat and when hot add the tuna steaks one at a time. Cook for 1 minute until seared and beginning to blacken around the edges. Flip the fish over and sear for 1 minute on the other side, then quickly remove the fish from the wok.
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5Arrange the seared tuna on a serving plate and garnish each steak with a few pieces of pickled ginger and chives. Serve with an accompaniment of soba noodles.
Cook's Notes
Japanese ingredients can be found in supermarkets and speciality Asian-food stores.
Mirin is a type of sweet rice wine.
Japanese soy sauce is a lighter, thinner version of Chinese soy sauce.
