Asian flavors are sometimes tricky to get right, but with a few basic staple ingredients in your cupboard you too can create an astonishing dish.
Toasted sesame, soy sauce and coriander are three of my favorites and can easily be combined with ingredients from other parts the world. Don’t be afraid to experiment.
Wild caught Ahi tuna
A fist full of string beans
Roughly sliced Roma tomatoes
Half cup low sodium soy sauce
2 Tbls raw honey
1 tsp toasted sesame
Spring onions aka scallions
Boil the potato whole. Make sure it’s not undercooked!
Steam the washed green beans and put aside to dry. Fry some garlic in a splash of olive oil until golden brown and add the beans to the pan. Turn the heat off and stir to coat the beans in the flavor.
Add the soy sauce and honey to a NON STICK pan and boil on a high heat until it becomes thick and syrupy. Do not let this cook for too long or the sauce will be too thick and sticky to coat the fish.
When it has cooled down the sauce should still be able to drip off a spoon.
Add the tuna to the pan and coat with the sauce.
Fry on med/ high heat for no more than 2mins each side. Do not cover or the fish will overcook.
Now reheat the beans and add the roasted sesame.
Plate the tomato first, then the potato, then the fish and then the beans. Decorate the plate with the garlic from the pan (excluding the burnt pieces, if any), drizzle some teriyaki sauce over the sliced potato and sprinkle the plate with coriander and spring onions.
Please remember that it is SEARED fish so it will get cold very quickly. Dishing up must happen quick-quick.
Start cooking the potato first; it takes the longest. The chop everything that needs to be chopped, then steam the beans, then the sauce and LASTLY the fish. Keeping it warm in the over will overcook it, and overcooked fish makes me extremely nervous.