Monday, February 04, 2008I decided to go to Jerudong Fish Market and saw a few huge fishes on the table of one of the stalls. I looked at one of the cutlets and it's bright pinkish in colour. I then checked out the fins of the huge fishes and noticed they're yellow. Could this be yellow fin tuna? Fresh yellow fin tuna in Jerudong market?
I bought 1.5 kg straight away and proceed home to prepare it. They say the best way to eat tuna (fresh ones - make sure it's fresh) is to eat it raw. Usually people will sear it for less than a minute per side and slice it. Another way to eat it is to diced the tuna into bite sizes and toss it with some salad dressings.
Here's a recipe for Asian Tuna Tartare.
- 1/4 cup corn oil
- 2 teaspoons grated fresh ginger
- 1 pound sushi-grade tuna
- 1/4 cup finely chopped cilantro (coriander or daun sup)
- 1 minced small chili
- 1 1/2 teaspoons wasabi powder
- 1 teaspoon toasted sesame seeds
- 1 tablespoon finely chopped onions(small red ones)
- 1 1/2 tablespoons lemon juice, plus half a lemon
- Sea salt and freshly ground pepper
- 1 tomato--peeled, seeded and cut into 1/8-inch dice
- 20 best-quality potato chips
- In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.
- With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the coriander and the chili, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.
- Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare.
- Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice. Stand 5 potato chips in a circular pattern in each tartare and serve immediately.