Tuna loin/chunk S/L

HOW TO MAKE

Clean the skin of potato; boiled it into a pot until soft; using the mortar and pestle to mash the potato to smooth; with low heat, put potato and cream, a dash salt and pepper into a pot; using a wooden spoon to stir it till smooth.

 

Sautee minced shallot, broken green pepper corn and butter in 1 small pot; then add red wine into pot and reduce a half ; add stock and demi-glace powder and stir well; simmer in more 10 minutes.

 

Cut asparagus in 10cm length; clean with water baby carrot; blanch carrot and asparagus in boiled water; soak in ice water, drain them. Put a bit butter in a hot pan sautéed carrot and asparagus, seasoning with a bit salt and pepper.

 

Tuna seasoning with salt and pepper, minced shallot; Put a bit oil in a hot pan ; fried fish until it golden brown  of each face;; do not cook it too well, the fish have no more juicy  and turning hard.

HOW TO MAKE

Using the mortar and pestle to mash the coriander, garlic, chili; mix with fish sauce, warm water, lime juices, sugar.

 

Cut the tuna belly into stick with 6cm length, marinated with coriander fish sauce. Pan fried with less oil till well-cooked.

 

Soak the chives into boiled water. Lay the cress and cooked fish parallel, and tight with chives. Served with coriander sweet and sour fish sauce.

HOW TO MAKE

Stir fry garlic with broken pepper then add stock, oyster sauce, sesame oil, soya sauce, sugar, chicken powder.

 

Tuna fillet cut in 2cm cubes, marinated with oyster sauce.

 

Deep fry tuna quickly in hot oil. Make the sizzling pan hot; then add capsicum ,onion and a bit cooking oil ; next put fish, sauce. Add egg at last. Served with bread or rice.

HOW TO MAKE

Fried white parts of spring onion, garlic, shallot, chili paste until golden, add chicken powder, msg. Let it cool. Marinated to the kama at least 30 minutes.

Pan fried or grill on charcoal, but prefer grill on char coal, it makes more flavor.

 

Using brush to spread the marinated mixture on face of kama. Grill until it well – cooked.

 

Sautee rice with a bit oil from the marinated mixture with some spring onion. Seasoning 1 bit fish sauce before finish.

 

Sautee snow peas with a bit garlic and oil, seasoning a bit chicken powder. Serving with rice and grilled tuna kama.

HOW TO MAKE

Tuna fillet cut in small dice; mix with the rest ingredients above. Scoop into the mould and served with mix lettuce and toast. 

HOW TO MAKE

Sautee shallot with rice, add stock and cook till the rice cooked. Stir it occasionally.

 

Blend the ginger to get the juice, soak the tuna eye inside it. Blanching it in boiled water to reduce the bad smell. Add in congee stock with mix mushroom, seasoning with chicken powder and fish sauce. Add spring onion and coriander when serving.