tuna steaks with a thai chili lime dipping sauce

fishlessman · September 2009

slightly over cooked but still good, got to get the grill temp hotter next time

Richard Fl · September 2009

Nice snack, little wasabi and you are good to launch! I like to put a few white and black sesame seeds on it. Where is the fish sauce?

NoVA Bill · September 2009

That still is a good looking piece of tuna - still has a shasmi interior.

fishlessman · September 2009

fish sauce was in the marinade and about a quarter cup in the dipping sauce. had the tuna in the marinade about an hour and a half, next time going to keep it down to about 20 to 30 minutes max, i think it was starting to cook alittle bit in the marinade from the limes

bitslammer · September 2009

Damn that is killing me! I'm going to have to go somewhere nice for lunch now just to get a good tuna steak.

Richard Fl · September 2009

Shashimi it is called or serviche. I find that when I use lemon juice in my lamb marinade and leave it more than overnight, it cooks the meat and it is tuffer than normal.

fishlessman · September 2009

with the tuna it made the outer edges just slightly mushy, i know better for next time, shorter marinade time.

Little Steven · September 2009

fishlessman,

Looks good even with the seviche effect. Did you use Kaffir lime leaves in the sauce?

Steve

fishlessman · September 2009

hadnt thought of it, was in the korean market yesterday and saw some leaves in there, will ask them next time if they were lime. strange shopping in those places, nothing produce is labeled and cant read anything anyways.

Little Steven · September 2009

They look like dark green bay leaves. They are the bomb in anything thai, sort of a concentrated lime flavour. Most of the Oriental markets carry them. Makrud or makgeehoot are some of the other names.

Steve

Richard Fl · September 2009

I have a little kaffir tree in my back yard and like to take the leaf and break and rim a glass of scotch for the citrus flavor. Great in many thai soups. If you julienne them thin the may be eaten in some dishes.

Little Steven · September 2009

Ah Richard,

Scotch first cooking after. You are my hero.

Steve

fishlessman · September 2009

these were the leaves they had, i dont think they're the same lime. they were about almost three inches wide

http://www.fotosearch.com/WTD002/00416cs-u/

Nature Boy · September 2009

Yum. Looks like you got a nice contrast of textures, and still nice and red inside. Nice cook! The sause sounds good. Did you use your "aged" fish sauce?
Chris

fishlessman · September 2009

yep, the old stinky stuff. when i looked on the web yesterday i found all kinds like squid etc, will have to look for different types to try. i remember eating spring rolls that were more fishy tasting than the fish sauce i have, made by a cambodian girl. might have to look at cambodian recipes. i remember just eating one after another as they were made

Richard Fl · September 2009

Here is a link to a Thai mail order. I have been very happy with them. Also the Kaffir has a double leaf as per the pic.

http://importfood.com/freshthaiproduce.html

fishlessman · September 2009

thanks for the link richard. i like the idea of the starter kits since walking up and down isles looking at asian writing gets frustrating when you cant find what you want.

tuna steaks with a thai chili lime dipping sauce

Comments

Categories