5 sticks of fresh lemongrass, sliced in half lengthwise
500 g fresh tuna steaks, cut into 10 thick pieces
ORIENTAL GLAZE:
A glug of vegetable or peanut oil
1 tbsp NOMU Oriental Rub
1 tsp sesame oil
1/2 cup Kikoman soy sauce
2 cloves garlic, finely chopped
4 cm ginger, peeled and grated
4 tbsp sweet Thai chilli sauce
1 tsp fish sauce
2 tbsp oyster sauce
Juice and zest of 2 limes
In a small saucepan, gently fry the NOMU Oriental Rub in a glug of oil until fragrant. Add the remaining marinade ingredients and simmer until slightly thickened. Allow to cool before marinating the tuna pieces for hour.
Slice the end of the lemongrass skewers at a diagonal to create a sharp point to spear the tuna. Sear the tuna quickly over very hot coals ensuring that the fish is cooked on all sides but still rare and succulent on the inside. Cooking time will vary according to the thickness of the fillet. Baste
continually during cooking with more oriental glaze for maximum flavour.
Serve immediately with a slice of fresh lime.
5 sticks of fresh lemongrass, sliced in half lengthwise
500 g fresh tuna steaks, cut into 10 thick pieces
ORIENTAL GLAZE:
A glug of vegetable or peanut oil
1 tbsp NOMU Oriental Rub
1 tsp sesame oil
1/2 cup Kikoman soy sauce
2 cloves garlic, finely chopped
4 cm ginger, peeled and grated
4 tbsp sweet Thai chilli sauce
1 tsp fish sauce
2 tbsp oyster sauce
Juice and zest of 2 limes
In a small saucepan, gently fry the NOMU Oriental Rub in a glug of oil until fragrant. Add the remaining marinade ingredients and simmer until slightly thickened. Allow to cool before marinating the tuna pieces for hour.
Slice the end of the lemongrass skewers at a diagonal to create a sharp point to spear the tuna. Sear the tuna quickly over very hot coals ensuring that the fish is cooked on all sides but still rare and succulent on the inside. Cooking time will vary according to the thickness of the fillet. Baste
continually during cooking with more oriental glaze for maximum flavour.
Serve immediately with a slice of fresh lime.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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